• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 158 kcal
Ingredients
1 cup gluten free flour I used Bob”s Red Mill 1 to 1
1/3 cup ground flaxseed
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup Swerve or erythritol
1 egg
1/2 cup olive oil
1 1/4 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon vanilla liquid stevia
Optional: 1/4 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!
Recipe Notes

Weight Watchers Points Plus: 4* per serving

Nutrition Facts
Mini Sugar-Free Chocolate Pumpkin Cupcakes
Amount Per Serving (2 g)
Calories 158
Calories from Fat 98
% Daily Value*
Fat 10.9g
17%
Saturated Fat 1.6g
10%
Cholesterol 15mg
5%
Sodium 107mg
5%
Carbohydrates 14.7g
5%
Fiber 3.5g
15%
Sugar 0.9g
1%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.