Pumpkin Pie Cupcakes with Crumble Topping (Paleo, Low Carb)

INGREDIENTS

2 cups

Pumpkin puree

1/2 cup

Coconut cream

large Egg

1 tsp

Vanilla extract

6 tbsp

Coconut flour

1 tbsp

Pumpkin pie spice

1/2 tsp

Gluten-free baking powder

1/2 cup

Erythritol ((or any granular sweetener of choice))

1/8 tsp

Sea salt

2 tbsp

Erythritol ((or any granular sweetener of choice))

2 tbsp

Coconut flour

1/4 tsp

Cinnamon

2 tbsp

Coconut cream ((heated slightly to soften if very stiff))