Preheat oven to 350 degrees and line a muffin tin with 12 muffin cups. Set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, baking powder, sea salt, ground cinnamon, and pumpkin pie spice.
In a separate bowl, whisk together the eggs, egg white, pure pumpkin, pure vanilla, and avocado oil.
Pour the wet ingredients into the dry and mix well.
Evenly distribute the batter between the 12 baking cups. Smooth out the tops with your fingers if needed.
Bake for 20 - 25 minutes, or until the tops are nicely browned and no longer look doughy. If tops are browning too fast, loosely cover with foil.
Then, allow to cool 5 minutes in the muffin tin then transfer to a wire rack to cool completely. Frost with cream cheese frosting.
Cupcakes can be stored, unfrosted, tightly covered at room temperature 1 day, in the fridge for 2 to 3 days, or can be frozen up to 3 months.
Keto Cream Cheese Frosting:
Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes.
Slowly beat in the powdered sweetener until thick and creamy, scraping down the bowl as necessary.
Beat in the vanilla until incorporated and a pinch of sea salt if it's too sweet. Thin with non-dairy milk and thicken with additional powdered sweetener if needed.
Frosting is best eaten the same day, However, leftover frosting can be stored, tightly covered, in the fridge for 2 to 3 days.
In my opinion, the cream cheese frosting isn't optional. It takes these muffins to the next level of deliciousness!
If you can't do dairy, feel free to use dairy-free cream cheese and dairy-free butter. Or use my Paleo "Cream Cheese" Frosting recipe and you'll be good to go.
A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others. I prefer to use Arrowhead Mills or Bob's Red Mill Coconut Flour because I know these two brands and soft, absorbent and will work well in this recipe. While other brands *may* work, I can't guarantee the results.
For the sweetener, I like to use a Monk Fruit Erythritol Blend. I have only tested these with an erythritol-based sweetener, however, I'd imagine any low-carb sweetener will work. Or if you're Paleo, coconut palm sugar works well.
For the powdered sweetener in the frosting, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture. While technically, powdered erythritol can be used, I prefer not to use erythritol-based sweeteners in glazes and frostings. Erythritol can leave a slight cooling-like aftertaste and it's doesn't usually result in a super-smooth texture.
For the frosting, be sure that you use a block of cream cheese and not cream cheese spread or the frosting will turn out runny. It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
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