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Ingredients
  • subheading: FOR THE CUPCAKES:
  • Cooking spray
  • 4 large eggs
  • ¾ c. pumpkin puree
  • 4 tbsp. butter, melted and slightly cooled
  • ½ c. granulated Swerve
  • 2 tsp. pure vanilla extract
  • 2 c. blanched finely ground almond flour
  • 3 ½ tsp. pumpkin pie spice mix, plus more for sprinkling
  • 1 tsp. baking soda
  • ½ tsp. instant espresso powder, plus more for sprinkling
  • ½ tsp. kosher salt
  • subheading: FOR THE FROSTING:
  • 12 oz. cream cheese, softened
  • 4 tbsp. butter, softened
  • ⅓ c. Swerve confectioners'
  • 1 tbsp. heavy cream
  • ½ tsp. pure vanilla extract
  • Pinch of kosher salt
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