Banana Chocolate Chip Muffins
Pumpkin Spice Latte Cupcakes (Low-Carb)
Pumpkin spice, coffee, and cream cheese frosting in a cozy low-carb cupcake.
These bring that full fall coffee-shop vibe in cupcake form. You get warm pumpkin spice, a little hit of coffee, rich frosting, and a soft low-carb crumb that still feels like a real dessert.
215
Calories
5g
Protein
4g
Carbs
19g
Fat
Dry Ingredients
- 2/3 cup almond flour
- 2 tbsp golden flaxseed meal
- 1 tbsp psyllium husk
- 1 1/4 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp xanthan gum
- 1/8 tsp kosher salt
Wet Ingredients
- 2 eggs
- 1/2 cup allulose or 1/3 cup erythritol
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 tbsp instant coffee granules
- 3 tbsp unsalted butter, melted
- 1/4 cup coconut cream
Optional Pumpkin Spice Filling
- 3 tbsp pumpkin purée
- 1/4 cup cream cheese
- 1 tbsp erythritol
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
Frosting
- 5 oz unsalted butter, room temperature
- 5 oz cream cheese, room temperature
- pinch salt
- 1/4–1/2 cup powdered sweetener
- 2 tsp vanilla extract
Kev Tip
Beat the eggs and sweetener for the full 3–5 minutes. That extra air helps the cupcakes bake up lighter.
Portion Guide / Make It Fit
Standard serving: 1 cupcake.
Want the easier version? Skip the filling and keep the frosting lighter.
Want the full fall-dessert move? Use the filling and finish with extra pumpkin pie spice on top.
Want the easier version? Skip the filling and keep the frosting lighter.
Want the full fall-dessert move? Use the filling and finish with extra pumpkin pie spice on top.
Storage
Store frosted cupcakes in the fridge. Let them sit out a bit before eating so the frosting softens back up.
Instructions
- 1Preheat oven to 350°F and grease a cupcake tray.
- 2Whisk the dry ingredients together in a medium bowl.
- 3In a large bowl, beat the eggs and sweetener for 3–5 minutes. Add vanilla, vinegar, instant coffee, melted butter, and coconut cream, then mix well.
- 4Combine the wet and dry mixtures and stir until smooth and slightly elastic.
- 5Fill the cupcake tray about 3/4 full. Add the filling if using, then top with the remaining batter.
- 6Bake for 23–27 minutes, or 30–35 minutes if using filling. Cool 15 minutes before transferring to a wire rack.
- 7Beat the frosting ingredients until fluffy, adjusting sweetness to taste.
- 8Frost the fully cooled cupcakes and enjoy.
