Preheat the oven to 180C.
Start with making the pumpkin pure. Cut a small size pumpkin into half, clean out the seeds, season with some salt, place it facing down on a lined baking tray and bake for 40-45 minutes.
When baked, allow to cool a bit, peel off the skin and blend it into pure using an electric blender. You will probably have more pumpkin pure what this recipe require, freeze the leftover for your next batch.
In a medium size bowl mix together the dry ingredients, 1 bag of The Versatile Sweet mix, 5tsp pumpkin spice, 2 tbsp protein powder and sweetener if you are using a powder type not liquid ( I used egg white powder, if you haven’t got unflavoured protein powder you could leave it out but your cupcakes won’t rise too well)
You can make your pumpkin spice just add and mix the following :
1 tbsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg and 1 tsp ground cloves.
In another medium size bowl mix together the wet ingredients, the 4og unsalted melted butter (or Coconut oil), the 200g pumpkin pure, 1 tsp vanilla essence and 60 ml unsweetened almond milk. Mix with a hand mixer till fully incorporated.
In another medium size bowl whip the 3 medium size eggs (room temperature eggs) till light and fluffy.
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Mix your wet mixture into the whipped eggs, then add the dry mixture to it to. Mix your batter just until fully combined , about 1 minute.
Line your cupcake tray with cupcake cases. Scoop the batter into the prepared cup cake tray, this batch makes 12 cup cakes. (if you used protein powder your cupcakes will rise to almost double in size)
Bake them for 21-24 minutes at 175C or until skewer inserted into the middle comes out clean.
Place them on a cooling rack and allow to cool completely before piping the frosting on them.
I made a cream cheese frosting for these yummy keto pumpkin spice cupcakes but you can top them with butter cream frosting, they will be just as delicious.
When making cream cheese frosting one thing is very important, HAVE ALL YOUR INGREDIENTS AT ROOM TEMPERATURE otherwise the frosting will separate.
So in mine I used 140g unsalted butter, 140g mascarpone with 120g powdered erythritol, 1 tsp vanilla essence and whipped it for about 2 minutes with my stand mixer, scraping the sides occasionally.
Pipe the frosting on the cupcakes and sprinkle the leftover pumpkin spice on top.
Store in the fridge or freeze them.