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.

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.

Print

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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71 comments

  1. Katie says:

    Before low carb I used to make a very simple muffin with pumpkin puree and spice cake mix. Looking for a compromise so I’ll try this to base my work upon. You should see what I did with banana bread!

  2. 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!

  3. 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!!!

  4. Reba Hamilton says:

    I am about to make these. I printed the recipe with Metric but then noticed my mistake and just now wrote down the converted measurements. One confusion, though. When I use the conversion, the streusel topping does not make sense. In metric it says 64g almond flour and 21g coconut flour which is the same as the muffin recipe. But when converted, it says the muffins have 2/3 C almond and 3T coconut but the same numbers in streusel convert to 1/3C almond and 4T coconut. Which is correct? The metric measurement or the US measurement?

  5. 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!

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