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Pumpkin Chai Cupcakes
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Pumpkin Chai Cupcakes

A delicious THM S, low carb, Keto friendly take on (nearly) everyone's favorite fall vegetable.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 20 cupcakes
Author: Nicole

Equipment

  • Stand mixer or hand mixer

Ingredients

For the Cupcakes

  • 1 15 oz can pumpkin puree
  • 1/2 c coconut oil melted
  • 4 tbsp Truvia spoonable jar variety
  • 2 tsp vanilla extract
  • 2 eggs large
  • 3/4 c Trim Healthy Mama baking blend
  • 1/4 c almond flour
  • 1/2 c coconut flour
  • 3 Vanilla Chai Tea bags I used Twinings brand
  • 1/2 tbsp cinnamon ground
  • dash salt
  • 1 3/4 c almond milk original unsweetened
  • 1 tsp blackstrap molasses
  • 1 1/4 tsp baking powder aluminum free
  • 1/2 tsp baking soda

For the Frosting

  • 8 tbsp salted butter softened
  • 1 c heavy cream
  • 1 tsp blackstrap molasses
  • 1 vanilla chai tea bag I used Twinings brand
  • 1/2 c + 3 tbsp Trim Healthy Mama gentle sweet
  • 1/2 tsp xanthan gum

Instructions

  • Place a medium metal mixing bowl or stand mixer bowl in the freezer.
  • Preheat oven to 350°F.

For the Cupcakes

  • In a second mixing bowl (not the one chilling in the freezer), combine the melted coconut oil and the pumpkin puree.
  • Add the Truvia, vanilla, and eggs, and mix until well combined.
  • Stir in the baking blend, almond and coconut flours.
  • Rip open the three tea bags, and dump the contents in the flour mixture along with the cinnamon and salt.
  • Stir in the almond milk and blackstrap molasses.
  • Finally, mix in the baking powder and baking soda, stirring until just combined.
  • Scoop batter into a muffin tin lined with either paper liners or silicone cups.
  • Smack pan on the counter firmly to level the batter in the cups (be careful so batter doesn't go flying!) and fill the empty holes in the muffin tin with a small amount of water to keep the pan from buckling.
  • Bake for 35 - 40 minutes.

For the Frosting

  • Meanwhile, remove the chilled bowl from the freezer.
  • In the chilled bowl, combine the butter, THM gentle sweet, and blackstrap molasses. Beat until well combined on a stand mixer or with a hand mixer.
  • Rip open a vanilla chai tea bag and add the contents to the butter mixture.
  • Sprinkle in the xanthan gum and beat until fluffy.
  • Refrigerate frosting until cupcakes are baked and fully cooled.
  • Top the cupcakes with the frosting (after cooling fully), and keep leftover cupcakes/frosting refrigerated.
  • Enjoy!!

Notes

Coconut oil should be fully melted before using in this recipe. 
I used THM gentle sweet in the frosting because it comes powdered and is simpler than grinding sweetener, but if you are so inclined feel free to grind Truvia spoonable jar variety into a powder and use it in the frosting as well.
Twinings black tea in the Vanilla Chai variety is what I used in this recipe, but you could make your own chai spice and add vanilla if so desired.