1. Preheat oven to 350°F (177 °C).
2. Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside.
3. Sift together dry ingredients in a separate bowl.
4. Add dry ingredients to pumpkin mixture and beat until well blended.
5. Pour into lined muffin tins. Fill about 2/3 full. 6. Bake oven for 25-30 minutes
6. Cool 30 minutes.
1. Beat cream cheese and butter until fluffy.
2. Add remaining ingredients and beat until smooth.
3. Spread over cooled cupcakes.
4. Store leftovers in the refrigerator.
- 12 g Total Fat
- 3.5 g Saturated Fat
- 40 g Cholesterol
- 200 mg Sodium
- 34 g Total Carbohydrate
- 1 g Total Sugars
- 24 g Erythritol
- 3 g Protein
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Nutritional Information
- 12 g Total Fat
- 3.5 g Saturated Fat
- 40 g Cholesterol
- 200 mg Sodium
- 34 g Total Carbohydrate
- 1 g Total Sugars
- 24 g Erythritol
- 3 g Protein
Directions
1. Preheat oven to 350°F (177 °C).
2. Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside.
3. Sift together dry ingredients in a separate bowl.
4. Add dry ingredients to pumpkin mixture and beat until well blended.
5. Pour into lined muffin tins. Fill about 2/3 full. 6. Bake oven for 25-30 minutes
6. Cool 30 minutes.
1. Beat cream cheese and butter until fluffy.
2. Add remaining ingredients and beat until smooth.
3. Spread over cooled cupcakes.
4. Store leftovers in the refrigerator.