As the rain falls and the weather cools, you’ll probably grab a cozy blanket, dream up the smell of pumpkin spice, and light a fall candle. Or maybe that’s just us. Either way, the smell of fall treats in the kitchen make you want to enjoy the moment. But what about those who want a delicious fall recipe, without the carbs or sugar? Not to worry, we’ve put together five great pumpkin spice recipes using SweetLeaf® Stevia Pumpkin Spice Sweet Drops®.

Low-Carb Pumpkin Cheesecake Truffles

pumpkin-cheesecake-truffles

We’re BIG truffle fans. And when you combine a truffle with pumpkin cheesecake? That may just be the best thing we’ve ever heard of. Not only are these truffles chocolate covered, but they’re gluten free, too. 

Ingredients

1 teaspoon SweetLeaf® Liquid Stevia Pumpkin Spice Sweet Drops®
1/4 cup pumpkin puree
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1/2 cup coconut flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Directions

Place the pumpkin puree, cream cheese, vanilla extract, and Pumpkin Spice Sweet Drops® in a stand mixer and blend on high until smooth. Add the coconut flour, pumpkin pie spice, and salt. Taste and adjust sweetener if needed.

Roll into 1-inch balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.

Melt 8 ounces of sugar-free chocolate in the microwave for 1-2 minutes, or on the stove or over a double boiler. Stir until smooth and allow to cool a few minutes before continuing.

Using a fork, drop one pumpkin ball at a time into the melted chocolate, coating it all over, then remove by tapping off excess. Place back onto the lined baking sheet. Sprinkle optional topping over the chocolate while it is still wet.

Refrigerate until ready to serve.

Calories: 77kcal | Carbohydrates: 6.7g | Protein: 1.5g | Fat: 5.9g | Sodium: 62mg | Fiber: 1.9g | Sugar: 0.5g

 

Orange Autumn Spice Cupcakes with Cinnamon Cream Frosting

pumpkin-spice-cupcakes

Cupcakes are pretty good all year, but there’s two things that make them better. One, cream cheese frosting, a must-have. Two, a fluffy, moist pumpkin flavor. This autumn cupcake is the best of both worlds, bringing you a touch of orange, and a whole lot of fall.

Ingredients

1 cup flour (whole wheat white or gluten free flour blend)
1/2 cup pumpkin puree
3/4 cup Natural Granular Better Than Sugar!®
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 large egg
1 stick softened butter
1 teaspoon vanilla
1/4 teaspoon orange extract
1/3 cup buttermilk

Frosting

1 stick unsalted butter
1 16 ounce cream cheese
2 cups Natural Powdered Better Than Sugar!®
1/8 teaspoon Cinnamon extract
1 tablespoon cornstarch (optional)
Pinch of sea salt
1/2 teaspoon Natural Granular Better Than Sugar!®

Directions

In a mixing bowl combine flour, SweetLeaf® Natural Granular Better Than Sugar!®, baking powder, salt, and pumpkin pie spice.

Stir in butter, egg, pumpkin puree and buttermilk. Mix well.

Pour into a lined cupcake pan.

Bake at 350 degrees for 18 minutes.

Let cool completely before frosting.

In a mixing bowl whip together room temperature butter, cream cheese, salt, cinnamon extract, cornstarch, and SweetLeaf® Natural Granular Better Than Sugar!®.

Transfer frosting to a piping bag to frost the cupcakes.

Total Fat 17g | Sodium 351mg | Cholesterol 63mg | Total Carbohydrate 51g | Sugars 15g | Protein 4g

 

Gluten-Free Pumpkin Spice Doughnuts

gluten-free-pumpkin-doughnuts

Once you take a bite of one of these, you may never want a regular doughnut again. With no added sugars or grains, this is the perfect doughnut to indulge in during the fall season.

Ingredients

10-15 drops SweetLeaf® Liquid Stevia Pumpkin Spice Sweet Drops®
1/2 cup coconut flour
2 tbsp. cinnamon
1 tsp. baking soda
1/4 tsp. sea salt
1 cup pumpkin puree
4 eggs
3 tbsp. pumpkin pie spice

Directions

Preheat the oven to 350 degrees F.

Combine coconut flour, cinnamon, baking soda, and sea salt in a medium mixing bowl.

In another medium mixing bowl, beat eggs, then add pumpkin puree and Pumpkin Spice Sweet Drops®.

Combine wet and dry ingredients to form a uniform batter.

Using a doughnut piping bag, add the batter to your non-stick doughnut pan. Bake for 20 minutes.

Allow doughnuts to cool before dipping in pumpkin pie spice and serving.

Serving Size: 1 doughnut | Calories per Serving: 75 | Carbs: 3g | Fat: 4g | Protein: 5g | Sugar: 1g | Fiber: 2g

 

Pumpkin Spice Belgian Waffles

pumpkin-spice-waffles

With these Pumpkin Spice Waffles, you’ll wake up wishing fall would never leave. Low-calorie, but filled with deliciousness, these will surely become a family favorite.

Ingredients

1 tsp. SweetLeaf® Liquid Stevia Pumpkin Spice Sweet Drops®
6 eggs
1 cup pumpkin puree (not pie filling)
1/2 cup vanilla protein powder
1/2 cup coconut flour
1 cup 1% milk, or milk of choice
1 tsp. pumpkin pie spice

Directions

Place all ingredients into a blender and blend on high until evenly mixed.

Heat waffle iron and follow manufacturer’s instructions for cooking waffles.

Makes 4 large Belgian waffles.

Per serving: 1/2 waffle | Calories: 130 | Total Fat: 4.6g | Sat Fat: 1.6g | Cholesterol: 143mg | Sodium: 64mg | Total Carbs: 9.6g | Dietary Fiber: 4.3g | Sugars: 1.5g | Protein 11.9g | Net Carbs: 5.3g

 

Low-Carb Pumpkin Spice Macaroons

low-carb-pumpkin-macaroons

Drizzled with chocolate, and filled with pumpkin spice, this bite sized, low-carb delicious dessert will surely change the game.

Ingredients

1 tsp. SweetLeaf® Liquid Stevia Pumpkin Spice Sweet Drops®
4 egg whites
1/4 tsp. salt
1/2 tsp. cream of tartar
2 tbsp. heavy cream
2 1/4 cup shredded coconut, unsweetened
4 oz. canned pumpkin puree
2 tsp. pumpkin spice

Optional Topping:
2 oz. sugar-free chocolate melted for drizzling

Directions

Preheat the oven to 350 degrees F.

Add the egg whites, salt, cream of tartar, Pumpkin Spice Sweet Drops®, and heavy cream to a stand mixer and blend on high until frothy.

Add the remaining ingredients to the mixer and blend until well combined.

Scoop tablespoons of batter onto a parchment-lined baking sheet.

Bake for 15 minutes or until edges and bottoms are slightly browned.

Cool completely.

If desired, dip the bottoms of each cookie in melted chocolate and drizzle remaining chocolate over the top of each cookie.

Serving size: 1 macaroon | Calories per Serving: 71 | Fat: 6.3g | Saturated Fat: 5.6mg | Cholesterol: 1mg | Sodium: 43mg | Carbs: 3.4g | Protein: 1.4g | Sugar: 0.9g | Fiber: 1.5g

 

Whether you’re looking to bake some of these pumpkin-inspired goodies while you cozy up next to the window on a rainy day, or enjoy pumpkin treats all year long, these will surely make an impact. To find more game-changing recipes and products visit sweetleaf.com.

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