Why make this recipe
Gluten Free & Keto Pumpkin Spice Latte Cupcakes are a delicious treat that let you enjoy the flavors of fall without the guilt. These cupcakes are perfect for anyone following a gluten-free or low-carb diet. They are moist, flavorful, and packed with pumpkin spice goodness. Plus, they are topped with a creamy frosting that adds a delightful finish.
How to make Gluten Free & Keto Pumpkin Spice Latte Cupcakes
Ingredients
- 60 g pumpkin puree
- 56 g cream cheese
- 2 eggs
- 42 g unsalted grass-fed butter, melted and cooled slightly
- 60 g sour cream or coconut cream
- 2 tsp apple cider vinegar at room temperature
- 42 g unsalted grass-fed butter
- 64 g almond flour
- 15 g golden flaxseed meal
- 1/4 teaspoon xanthan gum or 2 teaspoons ground flaxseed
- 1/2 cup allulose or 1/3 cup erythritol or xylitol
- 1 teaspoon vanilla extract
- 1 tablespoon erythritol or xylitol
- 1/2 batch cream cheese buttercream frosting
- 21 g coconut flour
- 1 tablespoon erythritol
- 1 1/4 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 1 teaspoon pumpkin pie spice
- 33 g pecans, chopped
- 9 g psyllium husk
- 1 tablespoon instant coffee granules
- 1/8 teaspoon kosher salt
Directions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a large mixing bowl, combine the pumpkin puree, cream cheese, eggs, melted butter, sour cream, and apple cider vinegar. Mix until smooth and well incorporated.
- In another bowl, mix together the almond flour, golden flaxseed meal, xanthan gum or ground flaxseed, sweetener, baking powder, pumpkin pie spice, psyllium husk, instant coffee granules, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until everything is combined.
- Fold in the chopped pecans.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost the cupcakes with cream cheese buttercream frosting and sprinkle with additional pecans if desired.
How to serve Gluten Free & Keto Pumpkin Spice Latte Cupcakes
Serve these cupcakes at room temperature or slightly chilled. They are lovely with a cup of coffee or tea. You can also sprinkle some extra pumpkin pie spice on top for an additional flavor boost.
How to store Gluten Free & Keto Pumpkin Spice Latte Cupcakes
Store the cupcakes in an airtight container in the refrigerator for up to five days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to thaw them overnight in the fridge before enjoying.
Tips to make Gluten Free & Keto Pumpkin Spice Latte Cupcakes
- Make sure all your ingredients are at room temperature for a smoother batter.
- You can adjust the sweetness by adding more or less sweetener according to your taste.
- If you prefer a stronger coffee flavor, add more instant coffee granules to the batter.
Variation
For a different twist, you can add chocolate chips to the batter or use a different type of nut for the topping, such as walnuts or almonds.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
What can I use instead of cream cheese?
You can use dairy-free cream cheese or Greek yogurt as a substitute for cream cheese if you’re looking for a different flavor or to make it dairy-free.
Are these cupcakes really keto?
Yes, they are designed to be low-carb, making them suitable for a keto diet, especially with ingredients like almond flour and low-carb sweeteners.
Gluten Free & Keto Pumpkin Spice Latte Cupcakes
Ingredients
Wet Ingredients
- 60 g pumpkin puree
- 56 g cream cheese room temperature
- 2 pieces eggs room temperature
- 42 g unsalted grass-fed butter, melted and cooled slightly
- 60 g sour cream or coconut cream
- 2 tsp apple cider vinegar at room temperature
Dry Ingredients
- 64 g almond flour
- 15 g golden flaxseed meal
- 1/4 tsp xanthan gum or 2 teaspoons ground flaxseed
- 120 g allulose or 1/3 cup erythritol or xylitol to taste
- 1 tsp vanilla extract
- 21 g coconut flour
- 1 tbsp erythritol for frosting
- 1 1/4 tsp baking powder
- 1 tsp pumpkin pie spice
- 9 g psyllium husk
- 1 tbsp instant coffee granules
- 1/8 tsp kosher salt
Toppings
- 42 g unsalted grass-fed butter for buttercream
- 1/2 batch cream cheese buttercream frosting
- optional g chopped pecans for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a large mixing bowl, combine the pumpkin puree, cream cheese, eggs, melted butter, sour cream, and apple cider vinegar. Mix until smooth and well incorporated.
- In another bowl, mix together the almond flour, golden flaxseed meal, xanthan gum (or ground flaxseed), sweetener, baking powder, pumpkin pie spice, psyllium husk, instant coffee granules, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until everything is combined.
- Fold in the chopped pecans.
- Divide the batter evenly among the prepared cupcake liners.
Baking
- Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Frosting
- Once cooled, frost the cupcakes with cream cheese buttercream frosting and sprinkle with additional pecans if desired.