Pumpkin Spice Latte Cupcakes
Looking for a delicious fall treat that won’t derail your health goals? These Gluten-Free Low-Carb Pumpkin Spice Latte Cupcakes have all the flavors of autumn wrapped up in a perfectly balanced dessert. Made with almond flour, pumpkin spice, and a hint of coffee, these cupcakes are light, fluffy, and packed with flavor. Plus, they’re low-carb, gluten-free, and optionally filled with a creamy pumpkin spice filling for an extra indulgent twist!
Pumpkin Spice Latte Cupcakes (Low-Carb)
Dry Ingredients
- 2/3 cup almond flour
- 2 tbsp golden flaxseed meal
- 1 tbsp psyllium husk
- 1¼ tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp xanthan gum
- 1/8 tsp kosher salt
Wet Ingredients
- 2 eggs
- ½ cup allulose or ⅓ cup erythritol
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 tbsp instant coffee granules
- 3 tbsp unsalted butter, melted
- ¼ cup coconut cream
Optional Pumpkin Spice Filling
- 3 tbsp pumpkin purée
- ¼ cup cream cheese
- 1 tbsp erythritol
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
Frosting
- 5 oz unsalted butter (room temperature)
- 5 oz cream cheese (room temperature)
- Pinch of salt
- ¼–½ cup powdered sweetener (Swerve, allulose, etc.)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease cupcake tray.
- Whisk dry ingredients together in a medium bowl.
- In a large bowl, beat eggs and sweetener for 3–5 min. Add vanilla, vinegar, coffee, butter, and coconut cream. Mix well.
- Combine wet and dry mixtures, stir until smooth and elastic.
- Fill cupcake tray ¾ full. Add filling if using. Top with remaining batter.
- Bake 23–27 min (or 30–35 with filling). Cool 15 min before transferring to wire rack.
- Beat frosting ingredients until fluffy. Adjust sweetness to taste.
- Frost fully cooled cupcakes and enjoy!
Nutrition
Per cupcake (without filling):
Calories: ~215 •
Protein: ~5g •
Carbs: ~4g •
Fat: ~19g
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