If you love the flavors of fall, then these Low Carb Pumpkin Spice Latte Cupcakes are just for you. I remember making pumpkin treats with my son, Jake, every autumn. We would laugh and get flour everywhere, but the smell of pumpkin spice would fill our kitchen, making it all worthwhile.
Table of Contents
Why You’ll Love It
- They are low carb, making them perfect for keto diets.
- The combination of pumpkin and spice is simply delightful.
- They are easy to make and great for family gatherings.
Pure Comfort
These cupcakes are pure comfort in every bite. With the rich flavor of pumpkin and the warm spices, they remind you of cozy evenings with loved ones. Plus, they are gluten free, so everyone can enjoy them.
What You Need
- 2 almond flour – cups
- 1 pumpkin puree – cup
- 3/4 granulated erythritol – cup
- 3 eggs – large
- 1 baking powder – tsp
- 2 pumpkin pie spice – tsp
- 1 vanilla extract – tbsp
- 1/2 salt – tsp
- 4 cream cheese – oz, softened
- 1/4 heavy cream – cup
Time to Cook
Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes | Difficulty: easy | Make-Ahead: Yes, they can be made a day in advance.
Steps to Make It
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, mix together the almond flour, erythritol, baking powder, pumpkin pie spice, and salt.
- In another bowl, whisk the eggs, pumpkin puree, and vanilla extract until smooth.
- Combine the wet and dry ingredients until just mixed.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20 minutes or until a toothpick comes out clean.
- While the cupcakes cool, whip the cream cheese and heavy cream together until fluffy.
- Frost the cooled cupcakes with the cream cheese mixture.
Make It Perfect
- For a fun twist, add chocolate chips to the batter.
- Store leftovers in an airtight container in the fridge.
- These cupcakes can also be made as mini muffins for bite-sized treats.
Mix It Up
- Try adding a dash of nutmeg for extra warmth.
- Substitute pumpkin puree with applesauce for a different flavor.
- Make them into Keto Pumpkin Cheesecake Muffins by adding a cheesecake filling.
Perfect Partners
- Pair with a hot cup of coffee or tea.
- Serve alongside gluten free pumpkin cookies for a sweet spread.
- Great for a fall-themed dessert table.
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FAQs
Can I use regular flour instead of almond flour?
Regular flour will change the carb count and texture.
How can I store these cupcakes?
Keep them in the fridge for up to a week.
Are these cupcakes suitable for a keto diet?
Yes, they are low in carbs and perfect for keto.
Conclusion
These Low Carb Pumpkin Spice Latte Cupcakes are a delightful treat that everyone will love. They are easy to make and perfect for any gathering. Enjoy the flavors of fall with these delicious cupcakes that will make your kitchen smell amazing.
Low Carb Pumpkin Spice Latte Cupcakes Recipe
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 2 cups almond flour
- 1 cup pumpkin puree
- 3/4 cup granulated erythritol
- 3 large eggs
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 4 oz cream cheese softened
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, mix together the almond flour, erythritol, baking powder, pumpkin pie spice, and salt.
- In another bowl, whisk the eggs, pumpkin puree, and vanilla extract until smooth.
- Combine the wet and dry ingredients until just mixed.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20 minutes or until a toothpick comes out clean.
- While the cupcakes cool, whip the cream cheese and heavy cream together until fluffy.
- Frost the cooled cupcakes with the cream cheese mixture.