Got PSL fever?! These gluten free and keto pumpkin spice latte cupcakes (or muffins!) 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.
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!
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).
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.
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.