Pumpkin Spice Latte Muffins (or Cupcakes!) ๐ŸŽƒ๐Ÿ‚โ˜• gluten free & keto

Got PSL fever?! These gluten free and keto pumpkin spice latte muffins (or cupcakes!) are deliciously moist, totally aromatic and got a killer crumb!

Gluten Free & Keto Pumpkin Spice Latte Muffins (or Cupcakes!) #keto #lowcarb #healthyrecipes #glutenfree #pumpkin #pumpkinspicelatte #muffins #cupcakes
Gluten Free & Keto Pumpkin Spice Latte Muffins (or Cupcakes!) #keto #lowcarb #healthyrecipes #glutenfree #pumpkin #pumpkinspicelatte #muffins #cupcakes

Keto Pumpkin Spice Latte Muffins ๐ŸŽƒ๐Ÿ‚โ˜•

Or Cupcakes!

Weย love pumpkin everything, and we more than looove coffee everything. And don’t even get me started on pumpkin spice latte! And even if you feel it’s still a little early, you can always go ahead and whip up the coffee muffins (or cupcakes!) solo.

They. Are. Ah-mazing!ย And for real,ย one of our (and yours!) favorite batches of muffins. Ever.

Deliciously moist and aromatic (hello coffee and pumpkin pie spice!) and with a fantastic crumb.ย So whip them up solo, fill them up with ourย pumpkin cream cheese filling, top with almond streusel, or finish them up with our cream cheese buttercream frosting. You’ve got options.

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i.e. 6 topping and filling permutations at your disposal.

Gluten Free & Keto Pumpkin Spice Latte Muffins (or Cupcakes!) #keto #lowcarb #healthyrecipes #glutenfree #pumpkin #pumpkinspicelatte #muffins #cupcakes
Gluten Free & Keto Pumpkin Spice Latte Muffins (or Cupcakes!) #keto #lowcarb #healthyrecipes #glutenfree #pumpkin #pumpkinspicelatte #muffins #cupcakes

And starting at just 2g net carbs per pumpkin spice latte muffin (and at 3g net with the filling and frosting), we’ve got a batch of real keepers here.ย ๐Ÿ’๐Ÿฟ

The Fillingย ๐ŸŽƒ

I cannot recommend enough that you make the pumpkin cream cheese filling. It’s really takes these guys completely over-the-top!

And if you’re finicky about the presentation, I suggest you fill up an ice cube tray with 1 tablespoon of filling per muffin and freeze until solid. It takes a bit of planning, but right before baking you just pop in a filling ice cube onto the batter and it will hold it’s shape much better.

But you can always just take a spoonful and just plop it into the batter. The muffins will rise and fall a bit more, but the taste will be the same (see picture below).

Gluten Free & Keto Pumpkin Spice Latte Muffins ๐ŸŽƒ๐Ÿ‚โ˜•
Gluten Free & Keto Pumpkin Spice Latte Muffins (or Cupcakes!) #keto #lowcarb #healthyrecipes #glutenfree #pumpkin #pumpkinspicelatte #muffins #cupcakes

The Pumpkin Pie Spiceย ๐Ÿ‚

We recently made a homemade pumpkin pie spice batch, with freshly grated nutmeg. And it was killer, so we highly suggest you ditch the pre-made mix.

But if need be, Simply Organic makes a solid one.

Paleo & Keto Pumpkin Spice Latte #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pumpkin #pumpkinspicelatte
Paleo & Keto Pumpkin Spice Latte #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pumpkin #pumpkinspicelatte
Gluten Free & Keto Pumpkin Spice Latte Muffins (or Cupcakes!) #keto #lowcarb #healthyrecipes #glutenfree #pumpkin #pumpkinspicelatte #muffins #cupcakes
Gluten Free & Keto Pumpkin Spice Latte Muffins (or Cupcakes!) #keto #lowcarb #healthyrecipes #glutenfree #pumpkin #pumpkinspicelatte #muffins #cupcakes

The Floursย ๐Ÿ”

We like a mixture of super fine almond flour and coconut flour best. Add a touch of psyllium husk powder and xanthan gum, and weโ€™re golden.

And donโ€™t skip theย psyllium husk. It helps retain moisture, create structure (i.e. itโ€™s highly responsible for the killer crumb). And it just so happens to be a killer source of fiber (itโ€™s responsible for 2g of fiber per muffin ๐Ÿ’ฉ!).

You truly need a super finely ground almond flour here, as if you use meal your muffins will turn out dense and oily. Super fine almond flour brands includeย Anthonyโ€™sย ,ย WellBees and Bobโ€™s. And for the coconut, we always favor Anthonyโ€™s.

Gluten Free & Keto Pumpkin Spice Latte Muffins (or Cupcakes!) #keto #lowcarb #healthyrecipes #glutenfree #pumpkin #pumpkinspicelatte #muffins #cupcakes
Gluten Free & Keto Pumpkin Spice Latte Muffins (or Cupcakes!) #keto #lowcarb #healthyrecipes #glutenfree #pumpkin #pumpkinspicelatte #muffins #cupcakes

The Sweetener ๐Ÿฏ

These keto muffinsย work well with erythritol (Lakanto orย Swerve), xylitoland Pyureย (at half the amount). And if paleo (or not restricted by sugar), coconut sugar is your best bet here. ย So youโ€™ve got options.

If youโ€™re opting forย the buttercream frosting, which comes highly recommended, your best option isย xylitolย (barely any after taste), followed by erythritol (some cooling effect). But theyย must be powdered.

So get your blender out, make sure itโ€™s completely dry, and process your sweetener of choiceย until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Lakanto powdered orย Swerve confectionerโ€™s.

And if using xylitol, make sure to be careful if you have a pupย (or kitty) around the house, as itโ€™s highly toxic to the little guys!ย ๐Ÿ•

Gluten Free & Keto Pumpkin Spice Latte Muffins (or Cupcakes!) #keto #lowcarb #healthyrecipes #glutenfree #pumpkin #pumpkinspicelatte #muffins #cupcakes
Gluten Free & Keto Pumpkin Spice Latte Muffins (or Cupcakes!) #keto #lowcarb #healthyrecipes #glutenfree #pumpkin #pumpkinspicelatte #muffins #cupcakes
Gluten Free & Keto Pumpkin Spice Latte Muffins ๐ŸŽƒ๐Ÿ‚โ˜•
Gluten Free & Keto Pumpkin Spice Latte Muffins ๐ŸŽƒ๐Ÿ‚โ˜•

Gluten Free & Keto Pumpkin Spice Latte Muffins (or Cupcakes!) #keto #lowcarb #healthyrecipes #glutenfree #pumpkin #pumpkinspicelatte #muffins #cupcakes

Gluten Free & Keto Pumpkin Spice Latte Muffins (Or Cupcakes!)

Course: Dessert
Cuisine: American
Keyword: gluten free, grain free, keto, low carb
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 cupcakes
Calories: 170 kcal

Got PSL fever?! These gluten free and keto pumpkin spice latte muffins (or cupcakes!) are deliciously moist, totally aromatic and got a killer crumb!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

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Ingredients

For the keto pumpkin spice latte muffins

For the pumpkin filling (optional)

For the frosting (optional)

For the almond streusel (optional)

Instructions

For the keto pumpkin spice latte muffins

  1. If making the filling, go ahead and whip it up first! Preheat oven to 350ยฐF/180ยฐC. Grease and flour (with coconut flour) a muffin tray.

  2. Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, pumpkin pie spice, xanthan gum, baking powder, baking soda and salt. Set aside. 

  3. In a large bowl with an electric mixer on medium speed, beat egg yolks with sweetener until pale and fluffy, 1-2 minutes. 

  4. Incorporate vanilla extract, vinegar, and melted butter. Add flour mixture slowly, alternating with coffee and beating until just incorporated. Set aside. 

  5. Beat egg whites until soft peaks form and gently fold onto the muffin batter.

  6. Spoon batter onto the prepared muffin tray, evening out the top with the back of a wet spoon. If you are filling them up with the pumpkin filling: spoon batter 3/4 full, add a tablespoon pumpkin cream cheese and cover with a thin layer batter. Sprinkle with almond streusel (if using).

  7. Bake for 20 to 28 minutes (covering with aluminum foil at 15), until deep golden and a toothpick inserted towards the side comes out clean. Note: readers have reported back on very large varying baking times for these (I'm thinking amount of filling and temperature), so keep an eye out for them. 

  8. Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack if frosting. Just note that these are best enjoyed fully cooled, once the flavors have had a chance to mingle. 

  9. Keep covered and refrigerated for up to 3 days, though we're fairly certain they'll be long gone before then. Plus, they also freeze great!

For the pumpkin filling (optional)

  1. Add pumpkin puree and cream cheese to a medium bowl. Cream together with an electric mixer until fully combined. Add in sweetener, vanilla extract and pumpkin pie spice until fully combined. Cover and refrigerate until needed.

  2. Alternatively, fill up an ice cube tray and freeze until solid. This will make easier to place the filling onto the muffins, and they will retain their shape best. Though note that as the filling will expand when baked and collapse when cooling, the muffins will inevitably collapse somewhat. 

For the almond streusel (optional)

  1. Add almond flour, coconut flour, pumpkin pie spice, Swerve and salt to a food processor and pulse to combine. Add in butter and pulse until the mixture resembles bread crumbs. Add in pecans and pulse until roughly chopped and mixed in.

  2. Cover and refrigerate until needed, and up to 5 days. 

Recipe Notes

Please note that nutrition facts below are for the pumpkin spice latte cupcakes only. Add 1g net carb for the pumpkin filling and 0.2g net carbs/serving for the cream cheese buttercream frosting.ย 

Nutrition Facts
Gluten Free & Keto Pumpkin Spice Latte Muffins (Or Cupcakes!)
Amount Per Serving (1 muffin)
Calories 170 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 74mg 25%
Sodium 284mg 12%
Potassium 20mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 3g 12%
Protein 4g 8%
Vitamin A 6.3%
Calcium 3.8%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

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If you made this recipe (or got a question!), be sure to simply comment below!

And do share your photo with your favorite Facebook group or tagย @gnomgnom.yum on Instagram (I love seeing them all!!)

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67 comments

  1. Marla says:

    The look of them made me want to try them (they are very pretty!) but I was disappointed. Really disappointed. It was a LOT of work for something that ended up having no taste. Too many ingredients fought each other. Too complex and not user friendly for this baker.

    • Paola says:

      Hi Maria! Folding in egg whites etc is a bit more advanced baking so something could’ve gone wrong. Regarding the no taste, could it be that you thought they needed more sugar? (keto palates vary A LOT!). xo!

      • Marla says:

        I did an awesome job folding in the egg whites Paola! I liked the recipe because it was a challenge, and yes maybe it needed more sweetness. I used the Monkfruit golden and classic, and when tasting the batter it seemed to be fine. I think my problem was the coffee fought the pumpkin spice flavor. I agree Keto palates do vary a lot. I’ve been Keto for 15 months and have enjoyed the relearning how to bake. I think I learned my lesson here however, for me, Keep it Simple! LOL!

        • Paola says:

          I’m not saying you didn’t fold the egg whites properly (how could I know?! ๐Ÿ˜‚). I’m just saying that yes, recipes which involve you whipping egg whites etc do require more baking skill (which you only get by attempting these sort of recipes… catch 22?!) xo!

  2. Mp says:

    This recipe looks fabulous – canโ€™t wait to try it!!! But I actually donโ€™t like the taste of coffee – any suggestion on what I can replace the espresso or coffee with? Almond milk? Coconut milk?
    I donโ€™t want to Loose the moisture or texture
    But love pumpkin spice!!!

  3. Jackie says:

    I was very excited to make these! I followed the recipe to a T! The batter was very thick and had more of a cookie dough consistency. I did the frozen filling ahead of time. These took FOREVER to bake and did not taste very good. Very bummed out ๐Ÿ˜”

    • Paola says:

      Oh no Jackie! Do note that the consistency is VERY thick (yup cookie dough like!), so did you add more liquid to thin it out? Because that would’ve accounted for the longer baking time etc. Alternatively, if you didn’t like the taste what sweetener did you use? xo!

  4. Stace K. Morgan says:

    These are THE BEST cupcakes I’ve made in my life, keto or not! They’re like eating magic lol!

  5. rima sabbagh says:

    I’ve been keto for 3 years now. I bake weekly, not only was this recipe time consuming but it tastes very very bland. Will not make again.

  6. Margerette Burnette says:

    Hello…deff making these soon..was wondering if you had total macros for entire recipe? I am not sure on serving sizes to get macros.. thanks..

  7. Gwyneth says:

    I prepared the batter exactly as written, then placed in 16 mini silicone muffin cups with frozen pumpkin cheesecake middle, baked for 18 minutes. Perfect! Topped with your suggested frosting, they were so delicious, cannot thank you enough.

  8. Sherry says:

    Oh my – these are scrumptious! I made a batch this morning using frozen pumpkin cheesecake as suggested. They were baked for 25 minutes and are soft, moist, and out of this world. I didn’t frost or use the streusel (we don’t need the extra calories) and these are so good without anything else.

    I had shown my husband the picture from this site and asked if he liked pumpkin: affirmative! He is REALLY going to like these (if I can leave them alone until he gets home from work).

  9. Nicole says:

    So first of all, I make ALL of your recipes and they are always delicious — they’re staples in my house. But when I baked these for 20 minutes, they were nowhere near done. I left them in another 10 mins (I’m at sea level — no high altitude concerns) and let them cool for a few hours, then opened one up and….the muffin part is just not cooked at all. Is this because I put the filling in frozen? Maybe it needed a lot longer because the filling was trying to come to temp? I’m throwing them back into the oven for anotehr 20 minutes now, as I just can’t bear the thought of throwing the batch away but I also can’t eat the raw, unpasteurized eggs if the batch (okay, double batch!) stays raw-ish. Any thoughts or suggestions?

    • Paola says:

      Oh no Nicole! I’m sorry this happened to you! Ovens do vary a bit (and as you mention I’m at high altitude so things do bake faster), so maybe it was that? I’ll add a note to the recipe with your experience (and yup, you can pop them in the oven again ๐Ÿ™

  10. Michelle says:

    Paola,

    I love all your recipes. I was wondering, is there a way to convert this to an individual(i.e. Mug Cake)? I am the only one on the Keto diet and unfortunately a whole batch would go to waste.

    Thank you for all the hard work you do!!

    • Paola says:

      Hi Michelle! OK, so full disclosure is that I don’t own a microwave so I’ve never mad a mug cake ๐Ÿ™Š

      Having said that, you guys keep asking for it so I’ll work on it! And on these muffins, I’m also solo and I freeze EVERYTHING! Shocker is that keto baked goods tend to freeze great (things like cookies and brownies are awesome even frozen… ooops!). I hope this helped xo!

      • Michelle says:

        Good to know they freeze well! I actually started the filling, put into a mini ice mold and I was able to drop one in my coffee today! ๐Ÿ˜‰ So yummy! I only recently have made the microwave mug cakes myself. They are easy at work. shh

        Once again, thank you for all the wonderful recipes!

  11. April says:

    Hi! These were great, however, my tops do not look like yours! The batter was very thick and it stayed in the shape I put them in the cupcake tin. They were also dry.
    I’m not sure what’s I’m going wrong, but I hope to try them again! Any suggestions?

    • Paola says:

      Did you make any subs? What sweetener did you use April? I need a little more details to figure out what went wrong ๐Ÿ˜‰ xo!

  12. Jorge says:

    Pumpkin recipes are what I freakin live for. I love this tine of the year. This recipe looks great and I can’t wait to give it go pretty soon. thank you!

  13. Wendy Ellis says:

    I’m not a coffee fan, but I LOVE chai tea and it goes so well with pumpkin and spice flavors. Is there a way to use some super-concentrated form of brewed chai in this recipe instead?

  14. Karen says:

    I donโ€™t like coffee, but want to try this recipe. What can I replace the coffee with? Almond milk?

  15. Christy Cyr says:

    I would dearly love a pumpkin bread recipe! Just sayin’ … fall is coming up in the northern hemisphere. ๐Ÿ˜‰ This muffins look so delicious, but I’ve had failure after failure trying to make a pumpkin bread on my own.

    By the way, these muffins were fantastic!

  16. June says:

    Made a double batch of these (with cream cheese and streusel, sans frosting) and they are sooo yummy!

    For anyone wondering, I froze some and they held up beautifully when defrosted! ๐Ÿ™‚

  17. Amira says:

    These look wonderful and am so excited to try them! I was just wondering if there is a possible substitution for the cream cheese in the pumpkin filling, as not everyone in the house is doing Keto with dairy.

    • Paola says:

      Thank you Amira! In all honesty I haven’t tried with anything else myself, but I do remember form last year that one reader made them with vegan cream cheese (I hope this helps!) xo

    • Roxana Lopez says:

      You can use Kite Hill Cream Cheese Spread. It’s made from almonds, and works beautifully as a sub for cream cheese.

    • Paola says:

      Hi Marjorie! I don’t see why not! Just watch out as they’ll probably be done a bit quicker in a donut pan xo!

  18. Vanessa says:

    Hi! Everything smells amazing. They are still baking. Quick question- am I supposed to use the egg whites in the recipe too? The batter was very dry- almost like a cookie dough.

    • Paola says:

      Hi Vanessa! Yes the egg whites should have been beaten until soft peaks form and folded in at the end. I have now added it as an extra step as it was lumped together in the previous one and maybe easy to miss. Hopefully still turn out relatively OK?

      xo! Paola

    • Paola says:

      So there’s DEFINITELY actual pumpkin puree! It’s just SO much better to keep the muffins all coffee and then have a surprise pumpkin filling. At least in our book!

  19. Reader says:

    I never leave comments, but I had to for these, because how on earth are these legal?! I mean BEST MUFFIN RECIPE I’VE EVER MADE! KETO OR NOT OR WHATEVER! Now I get all the caps going about!!

    PEOPLE MAKE THIS RECIPE TO THE LETTER! OK so maybe I did use instant coffee as I don’t have an espresso machine… but still! Truly out of this world!

  20. Trisha says:

    Sadly these sound wonderful but Iโ€™m one of the few it seems that doesnโ€™t like coffee is there another liquid you think would work?

    • Paola says:

      Hi Trisha! Well given that the coffee doesn’t do much more other than impart flavor, you could just sub in with water and add in a touch more pumpkin spice or vanilla? xo! Paola

  21. dianars says:

    I just made these and I must say they’re AMAZING! First keto thing I bake that I actually LOVE!

    I have one suggestion, that you always double the batch ๐Ÿ˜‰

    • Paola says:

      Now that’s great advice! We’re fairly crazy about them as well ๐Ÿ˜‰

      Thanks so much for reporting back! xo!

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