• Preheat oven to 350F and line or grease a muffin pan.
• With a hand mixer or stand mixer, whip the eggs and pumpkin together.
  1 cup pumpkin puree, 4 large eggs
• Add in the softened butter and mix well.
  1/4 cup butter
• Now add all of the other ingredients and mix very well until smooth.
  1/2 cup almond flour, 2 tbsp coconut flour, 1/4 cup cocoa powder, 1 tbsp collagen, 2 tbsp vanilla protein powder, 3/4 cup monkfruit, 1/4 tsp stevia, 2 tsp vanilla extract, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp sea salt, 1 tbsp Simply Delish Naturals Black Cherry Jel
• Evenly distribute batter among cups. Bake for 20 minutes until toothpick tested clean. After cooled, put cupcakes in the refrigerator overnight.

Cherry Filling

• Put cherries and water in a saucepan. Bring to a boil and mash cherries with the back of a spoon.
  2 cups frozen cherries, 3/4 cup water
• Slowly sprinkle the Simply Delish Black Cherry Jel over it while whisking. Put in a covered bowl overnight to thicken.
  1 package Simply Delish Naturals Black Cherry Jel
• The next day stir up cherry filling with a spoon breaking up any clumps. Now get out a ziploc bag and fill up with cherry filling.
• Use a 1 tsp measuring spoon to scoop out the middle of the cupcakes. Save the cap.
• Pipe the jam into the middle. Replace cap and gently push down.

Vanilla Pudding Frosting

• Whip 1 cup of heavy cream until soft peaks. Mix in 1 pkg Simply Delish Vanilla Pudding.
  2 cups heavy cream; divided, 1 pkg Simply Delish Vanilla Pudding Mix
• Slowly fold in with a spatula an additional 1 cup of heavy cream until smooth and incorporated.
• Pipe or spread over cupcakes. Store in fridge. Set on counter 10 minutes to bring to room temperature if frosted so it will soften.