Got PSL fever?! These gluten free and keto pumpkin spice latte cupcakes (or muffins!) are deliciously moist, totally aromatic and got a killer crumb! Note: this recipe has since been updated to yield even fluffier (and easier) cupcakes.
Keto Pumpkin Spice Latte Muffins
This recipe comes with a heartfelt dedication to all you pumpkin spice latte lovers out there! 😉
Because these guys right here are just totally aromatic (hello coffee and pumpkin pie spice!), extra fluffy and with a killer moist crumb (had to be said!).
So whip them up solo (think the best keto coffee muffins!), fill them up with our pumpkin cream cheese filling (my favorite!), top with almond streusel, or finish them up with our cream cheese buttercream frosting (I was feeling a little bit extra…!).
i.e. you’ve got 6 topping and filling permutations at your disposal.
Having said that, I cannot recommend enough that you whip up the pumpkin cream cheese filling. It’s really takes these guys completely over-the-top!
The Pumpkin Pie Spice
You seasoned bakers probably know this already, but nutmeg is one of those spices (like pepper!) that is always best freshly grated.
So for something like pumpkin spice, where nutmeg is key, I would highly suggest going the homemade route.
But if need be, Simply Organic makes a solid one (and lol, you can always tell its PSL season when Amazon is running low on stock…!).
Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!
Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).
You’ve got good options here! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though), xylitol (non-corn though to avoid tummy troubles!).
Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).
Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.
If you’re opting for the buttercream frosting (which comes highly recommended!), your best options are allulose and xylitol (no aftertaste), followed by erythritol (some cooling effect). But they must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
Gluten Free & Keto Pumpkin Spice Latte Cupcakes (Or Muffins!)
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the keto pumpkin spice latte muffins
- 64 g almond flour
- 15 g golden flaxseed meal
- 9 g psyllium husk
- 1 1/4 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon xanthan gum or 2 teaspoons ground flaxseed
- 1/8 teaspoon kosher salt
- 2 eggs
- 1/2 cup allulose or 1/3 cup erythritol or xylitol
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon instant coffee granules
- 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)
For the pumpkin spice filling (optional)
For the frosting (optional)
- 1/2 batch cream cheese buttercream frosting optional (but highly suggested!)
For the keto pumpkin spice latte muffins
- If making the filling, go ahead and whip it up first! Preheat oven to 350°F/180°C. Grease and flour a muffin tray (I find coconut flour to work best).
- Add almond flour, flaxseed meal, psyllium husk, baking powder, pumpkin spice, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
- Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar, coffee and butter.
- Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute or two until fully incorporated and elastic (the batter will thicken as you mix!).
- 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).
- Bake for 23-27 minutes without filling and for 30-35 minutes with filling. Note: you guys have reported back on very large varying baking times for these (I'm thinking amount of filling and how cold said filling is), so I suggest ensuring yoru filling is at room temperature.
- 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!
- Keep covered and refrigerated for up to 3 days, though I'm fairly certain they'll be long gone before then. Plus, they also freeze great!
For the pumpkin filling (optional)
- 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. Allow it to come to room temperature before baking it into the muffins (for best texture and rise).
For the almond streusel (optional)
- Add almond flour, coconut flour, pumpkin pie spice, sweetener 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. If no food processor is on hand (or don't want to clean an extra appliance!), feel free to rub the butter in with your fingertips until crumbly in texture.
- Cover and refrigerate until needed, and up to 5 days.