Keto Pumpkin Pie Cupcakes in 45 Minutes

Instructions:

1. Preheat oven to 350°F (175°C) and line a standard 18-slot muffin tin with paper liners.
2. In a medium bowl, whisk together the almond flour, granulated monk fruit sweetener, pumpkin pie spice, baking powder, and salt until no large clumps remain.
3. In a large bowl, beat the eggs, pumpkin puree, heavy cream, and vanilla extract until the mixture is smooth and pale orange.
4. Slowly fold the dry ingredients into the wet mixture using a spatula until just combined; do not over-mix.
5. Divide the batter evenly among the 18 liners, filling each about 3/4 full.
6. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
7. Prepare frosting by beating softened cream cheese and butter together, then adding powdered monk fruit sweetener, vanilla extract, and optional heavy cream until fluffy.
8. Allow cupcakes to cool completely before frosting.