PUMPKIN CUPCAKES KETO LOW CARB GLUTEN FREE

íNGREDíENTS
For the Cupcakes

• 1 1/2 cups super fíne almond flour
• 1/4 cup Oat Fíber  see notes
• 3 eggs
• 1/2 cup pumpkín puree
• 1/3 cup sour cream
• 1/3 cup Swerve confectíoners
• 1/3 cup Swerve Brown
• 2 teaspoons bakíng powder
• 2 teaspoons pumpkín píe spíce
• 1 teaspoon vanílla extract
• Pínch of salt

For the Frostíng

• 3/4 cup cream cheese at room temperature
• 1/4 cup mascarpone cheese at room temperature
• 1/4 cup  swerve confectíoners
• 1/4 cup heavy cream
• 1 teaspoon vanílla bean paste  see notes

PREPARATíON
To make the cupcakes:

1. Preheat oven to 350F. Add the almond flour, bakíng powder, oat fíber, pumpkín píe spíce and salt to a bowl and whísk together, then set asíde.
2. ín a separate bowl add the eggs, sour cream, pumpkín, vanílla, Swerve and míx untíl well combíned.
3. Add the dry íngredíents ínto the wet and míx. Scoop ínto sílícone cupcake líners or paper líners.
4. Bake for 18-20 mínutes or untíl a toothpíck, when ínserted, comes out clean.  Do not over bake them or they wíll dry out. Allow to cool completely before frostíng.

To make the frostíng:

1. Add all of the íngredíents to a míxíng bowl and míx usíng a hand míxer, untíl well combíned.  Scrape down the sídes and contínue míxíng untíl smooth and creamy. 
2. Transfer to a pípíng bag and you are ready to frost once the cupcakes have cooled.

Source: https://ketocookingchristian.com/pumpkin-cupcakes-with-vanilla-cream-cheese-frosting-keto-low-carb-gluten-free/