Frosted Pumpkin Latte Muffcakes
A cross between a muffin and cupcake.
Yields 6 Muffcakes
2 Points each (with or without frosting)
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Frosted Pumpkin Latte Muffcakes
Ingredients
120 grams of AP Flour
1 tsp baking powder
¼ tsp salt
1 ½ tsps pumpkin pie spice
2 tbsp bold brewed coffee
½ cup of sugar replacement, like Truvia
¼ cup of milk
1 egg
½ cup pumpkin pure
1 tsp vanilla extract
Directions
Frosting:½ cup pumpkin mixed with 15 grams of sugar free cheesecake instant pudding powder & 1 tbsp powdered sugar substitute, taste it, if you want it sweeter add more sweet. Set in fridge.
Preheat oven 350 degrees, spray/line 6 cupcake wells.
Brew coffee first, add 2 tbsp to milk to cool, set aside.
Combine dry ingredients except sweetener, whisk together wet ingredients with sweetener, whisk dry into wet. Divide batter evenly between the 6 cupcakes. Bake 23-26 minutes, I did 26.
Frost when room temp.
Frosted Pumpkin Latte Muffcakes
Ingredients
- 120 grams of AP Flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 ½ tsps pumpkin pie spice
- 2 tbsp bold brewed coffee
- ½ cup of sugar replacement like Truvia
- ¼ cup of milk
- 1 egg
- ½ cup pumpkin pure
- 1 tsp vanilla extract
Instructions
- Frosting:½ cup pumpkin mixed with 15 grams of sugar free cheesecake instant pudding powder & 1 tbsp powdered sugar substitute, taste it, if you want it sweeter add more sweet. Set in fridge.
- Preheat oven 350 degrees, spray/line 6 cupcake wells.
- Brew coffee first, add 2 tbsp to milk to cool, set aside.
- Combine dry ingredients except sweetener, whisk together wet ingredients with sweetener, whisk dry into wet. Divide batter evenly between the 6 cupcakes. Bake 23-26 minutes, I did 26.
- Frost when room temp.
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