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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 Gluten-Free, Healthy, Low-fat, oil-free
Prep Time 10 minutes minutes
Cook Time 18 minutes minutes
Total Time 28 minutes minutes
Servings 18 cupcakes
Calories 47 kcal
⅔ cup oat flour ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ + ⅛ teaspoon sea salt 2 teaspoon pumpkin pie spice ¼ teaspoon pure stevia 6 Tablespoons coconut sugar 15 ounce can pumpkin puree 2 large eggs 1 teaspoon vanilla ½ cup milk of your choice
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!
Nutrition facts are based on using unsweetened almond milk.
Weight Watchers points: 2
Calories: 47 kcal | Carbohydrates: 8.5 g | Protein: 1.4 g | Fat: 1 g | Fiber: 1.1 g | Sugar: 4.9 g