Gluten-Free & Low-Carb 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!

Ingredients

For the Cupcakes:

• 2/3 cup almond flour

• 2 tablespoons golden flaxseed meal

• 1 tablespoon psyllium husk

• 1 1/4 teaspoon baking powder

• 1 teaspoon pumpkin pie spice

• 1/4 teaspoon xanthan gum

• 1/8 teaspoon kosher salt

• 2 eggs

• 1/2 cup allulose or 1/3 cup erythritol (or your preferred sweetener)

• 1 teaspoon vanilla extract

• 1 teaspoon apple cider vinegar

• 1 tablespoon instant coffee granules

• 3 tablespoons unsalted butter, melted and cooled slightly

• 1/4 cup coconut cream

For the Optional Pumpkin Spice Filling:

• 3 tablespoons pumpkin puree

• 1/4 cup cream cheese

• 1 tablespoon erythritol or xylitol

• 1 teaspoon vanilla extract

• 1/2 teaspoon pumpkin pie spice

For the Icing:

• 5 ounces unsalted butter, at room temperature

• 5 ounces cream cheese, at room temperature

• Pinch of salt

• 1/4 to 1/2 cup powdered Swerve, erythritol, allulose, or another sweetener, to taste

• 2 teaspoons vanilla extract

Directions

For the Pumpkin Spice Latte Cupcakes:

1. Preheat the oven to 350°F (180°C) and grease a cupcake tray.

2. Prepare the dry ingredients: In a medium bowl, whisk together almond flour, flaxseed meal, psyllium husk, baking powder, pumpkin spice, xanthan gum, and kosher salt. Set aside.

3. Mix the wet ingredients: In a large bowl, beat the sweetener and eggs with an electric mixer for 3-5 minutes, until the mixture becomes airy and lighter in color. Add vanilla extract, apple cider vinegar, instant coffee, and melted butter, and mix to combine.

4. Combine wet and dry: Add the dry flour mixture to the wet ingredients in two parts, alternating with the coconut cream. Mix until fully incorporated and the batter becomes elastic.

5. Fill the cupcake tray: Spoon the batter into the prepared cupcake tray, smoothing the tops with a wet spoon. If you’re adding the optional pumpkin spice filling, fill the cups 3/4 full, add a tablespoon of the filling, and cover with a thin layer of batter.

6. Bake: Bake for 23-27 minutes (or 30-35 minutes if using the filling) until the cupcakes are firm and a toothpick comes out clean. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

For the Optional Pumpkin Spice Filling:

1. Prepare the filling: In a medium bowl, use an electric mixer to cream together the pumpkin puree and cream cheese until smooth.

2. Add the flavorings: Mix in the sweetener, vanilla extract, and pumpkin pie spice until fully combined.

For the Icing:

1. Make the frosting: In a large bowl, beat the butter and cream cheese together until smooth.

2. Add sweetness: Gradually add the salt and powdered sweetener, beating for 8-10 minutes until the mixture becomes pale and fluffy. Adjust sweetness to taste.

3. Finish with vanilla: Add vanilla extract and mix until fully incorporated.

Once the cupcakes are fully cooled, generously ice them with the cream cheese frosting for a perfect finishing touch.

Why You'll Love These Cupcakes

• Low-Carb & Gluten-Free: These cupcakes are made with almond flour and flaxseed meal, keeping them low-carb and completely gluten-free.

• Rich in Flavor: The pumpkin pie spice and instant coffee bring the perfect fall flavors, while the coconut cream keeps the cupcakes moist and light.

• Optional Filling: Want a little extra indulgence? The creamy pumpkin spice filling takes these cupcakes to the next level.

• Delicious Icing: The rich cream cheese frosting adds just the right amount of sweetness, rounding out the cupcakes with a smooth, velvety finish.

Pro Tips for Success:

• Coconut Cream: Make sure your coconut cream is at room temperature and well-stirred to prevent lumps in the batter.

• Cooling is Key: These cupcakes are best enjoyed when fully cooled, as this allows the flavors to develop and the texture to set.

• Customize the Sweetness: Feel free to adjust the sweetness in both the batter and frosting according to your preference!

Nutritional Breakdown (Per Cupcake, Makes 12):

• Calories: Approx. 194

• Carbs: 3g

• Fat: 18g

• Protein: 5g

Note: You can swap the butter for 3 tbsp of greek yogurt in the cupcake mix, and then 5 oz greek yogurt for the frosting to reduce calories

For more low-carb, gluten-free recipes like this, head over to KevTheDietitian.com or book a virtual nutrition consult with me to learn how to enjoy delicious food while staying healthy!