Sugar-Free Chocolate Pumpkin Mini Cupcakes
Moist mini cupcakes combining rich cocoa and warm pumpkin spice flavors, naturally sweetened with erythritol and stevia. These gluten-free treats feature ground flaxseed for added nutrition and olive oil for tender crumb. Perfect for autumn gatherings, school parties, or anyone avoiding refined sugar. The mini size makes portion control easy while satisfying chocolate cravings.
Ingredients
- 1 cup gluten free flour, I used Bob's Red Mill 1 to 1
- ⅓ cup ground flaxseed
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup Swerve or erythritol
- 1 egg
- ½ cup olive oil
- 1 ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
- ¼ cup chocolate chips(optional)
Instructions
- 1
Preheat oven to 350 degrees
- 2
Line a 24 cup mini muffin tin with cupcake liners
- 3
In a large bowl whisk the first 8 dry ingredients together
- 4
In a separate bowl whisk the remaining wet ingredients together
- 5
Mix the wet ingredients into the dry and stir until combined well
- 6
Evenly pour the batter into the mini cupcake liners and bake 15 minutes or until a toothpick in center comes out clean
- 7
Cool and enjoy
Tips
Don't overmix the batter to keep cupcakes tender and light
Test doneness early as mini cupcakes bake faster than standard size
Let cool completely before storing to prevent condensation
Good to Know
airtight container at room temperature up to 3 days
batter can be made 1 day ahead and refrigerated
at room temperature, optionally dust with powdered erythritol
Common Mistakes
don't overfill liners to avoid overflow
test early doneness to prevent overbaking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these in regular cupcake size?
Yes, use 12 regular muffin cups and bake 18-22 minutes until toothpick comes out clean.
What if I don't have pumpkin pie spice?
Mix 1/2 teaspoon cinnamon, 1/4 teaspoon each nutmeg and ginger, and pinch of cloves.
How long do these keep?
Store covered at room temperature up to 3 days or freeze up to 3 months.