Mini Sugar-Free Chocolate Pumpkin Cupcakes
Servings 12
Calories 158kcal
Ingredients
- 1 cup gluten free flour I used Bob's Red Mill 1 to 1
- ⅓ cup ground flaxseed
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup Swerve or erythritol
- 1 egg
- ½ cup olive oil
- 1 ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
- Optional: ¼ cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line a 24 cup mini muffin tin with cupcake liners.
- In a large bowl whisk the first 8 dry ingredients together.
- In a separate bowl whisk the rest of the ingredients together.
- Mix the wet ingredients into the dry and stir until combined well.
- Evenly pour the batter into the mini cupcake liners and bake 15 minutes or until a toothpick in center comes out clean.
- Cool and enjoy!
Notes
Weight Watchers Points Plus: 4* per serving
Nutrition
Serving: 2g | Calories: 158kcal | Carbohydrates: 14.7g | Protein: 3g | Fat: 10.9g | Saturated Fat: 1.6g | Cholesterol: 15mg | Sodium: 107mg | Fiber: 3.5g | Sugar: 0.9g