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Pumpkin pie cupcakes with oat flour
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Healthy Pumpkin Pie Cupcakes

A delicious, lower calorie treat that's easy as...pie...to make. With ingredients like pumpkin and oats, these delicious cupcakes are actually good for you!
Course Dessert
Cuisine American
Keyword Easy, Gluten-Free, Healthy, Low-fat, oil-free
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 18 cupcakes
Calories 47kcal
Author Lauren Goslin

Ingredients

  • 2/3 cup oat flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 + 1/8 tsp sea salt
  • 2 tsp pumpkin pie spice
  • 1/4 tsp pure stevia
  • 6 Tbsp coconut sugar
  • 15 ounce can pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup milk of your choice

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, whisk together the oat flour, baking powder, baking soda, salt, pie spice, and stevia.
  • In a large bowl, mix the sugar with the wet ingredients (pumpkin, eggs, vanilla, milk).
  • Stir everything together until smooth and well combined.
  • Oil or butter 18 muffin cups VERY WELL. These stick to paper muffin cups, so I don't recommend using them.
  • Divide the batter equally among the muffin cups (I got about 18 good-sized cupcakes).
  • Bake the cupcakes for 15-18 minutes, until a toothpick comes out clean.
  • Cool the cupcakes for about 10-20 minutes (they will sink in the middle a bit).
  • Top with whipped cream and enjoy!

Notes

Nutrition facts are based on using unsweetened almond milk.
WW Points: 2

Nutrition

Calories: 47kcal | Carbohydrates: 8.5g | Protein: 1.4g | Fat: 1g | Fiber: 1.1g | Sugar: 4.9g