Craving PSL season? These gluten-free, keto pumpkin spice latte cupcakes (or muffins) are incredibly moist, intensely aromatic, and have a wonderfully tender crumb. The recipe has been refined to produce even fluffier, easier-to-make cupcakes.
Keto Pumpkin Spice Latte Muffins
Or Cupcakes!
This recipe is a love letter to pumpkin spice latte fans. The coffee and pumpkin pie spice come through beautifully, producing fluffy, aromatic muffins with a moist crumb. You can bake them plain, fill them with the pumpkin cream cheese filling, sprinkle almond streusel on top, or finish with a cream cheese buttercream frosting. Mix and match — there are several delicious combinations.
I highly recommend making the pumpkin cream cheese filling; it elevates these cupcakes and adds a luscious center.
The Pumpkin Pie Spice
Freshly grated nutmeg makes a noticeable difference in pumpkin spice blends. If possible, use a homemade pumpkin pie spice mix for the best flavor. If you need a store-bought option, choose a high-quality blend with real spices.
The Flours
These muffins rely on a combination of super-fine almond flour, golden flaxseed meal, psyllium husk, and a touch of xanthan gum. For best texture and rise, regrind golden flaxseed meal in a dry blender until fine, and use finely ground psyllium powder or regrind the husks. Note that golden flaxseed is different from regular flaxseed — the golden variety produces a lighter texture.
The Sweetener
You have several good sweetener options. Allulose gives excellent texture and little to no aftertaste (use about 30% more by volume). Lakanto Golden or other erythritol blends work well, though erythritol can create a slightly firmer texture. Xylitol is another option but avoid it if you have pets, as it is toxic to dogs and cats.
If you prefer to limit sugar alcohols, consider a stevia blend (such as erythritol + stevia), which is sweeter so use less. If sugar is not a restriction, you can substitute coconut or regular sugar 1:1. For frostings, powdered sweeteners are best — either purchase powdered versions or process granulated sweetener into a fine powder in a dry blender.
Gluten Free & Keto Pumpkin Spice Latte Cupcakes (Or Muffins!)
If you prefer measuring by cups, switch to US Cups for instant conversion.
Pin Recipe
Ingredients
For the keto pumpkin spice latte muffins
- 64 g almond flour
- 15 g golden flaxseed meal
- 9 g psyllium husk
- 1 1/4 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon xanthan gum or 2 teaspoons ground flaxseed
- 1/8 teaspoon kosher salt
- 2 eggs
- 1/2 cup allulose or 1/3 cup erythritol or xylitol
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon instant coffee granules
- 42 g unsalted grass-fed butter melted and cooled slightly
- 60 g sour cream or coconut cream + 2 tsp apple cider vinegar (room temperature)
For the pumpkin spice filling (optional)
- 60 g pumpkin puree
- 56 g cream cheese
- 1 tablespoon erythritol or xylitol
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
For the frosting (optional)
- 1/2 batch cream cheese buttercream frosting optional (but highly suggested)
For the almond streusel (optional)
- 64 g almond flour
- 21 g coconut flour
- 3/4 teaspoon pumpkin pie spice
- 1 tablespoon erythritol
- 1/4 teaspoon kosher salt
- 42 g unsalted grass-fed butter
- 33 g pecans
Instructions
For the keto pumpkin spice latte muffins
-
If making the filling, prepare it first. Preheat the oven to 350°F / 180°C. Grease and dust a muffin tray (coconut flour works well).
-
Whisk together almond flour, flaxseed meal, psyllium husk, baking powder, pumpkin spice, xanthan gum (or ground flaxseed) and salt in a medium bowl; set aside.
-
In a large bowl, beat the sweetener and eggs with an electric mixer for 3–5 minutes until airy and lighter in color. With the mixer running, add vanilla, apple cider vinegar, coffee and melted butter.
-
Add the dry mixture in two parts, alternating with the sour cream. Mix until fully incorporated and the batter is elastic; it will thicken as you mix.
-
Spoon batter into the prepared tray and level the tops with the back of a wet spoon. For filled muffins: fill cups 3/4 full, add a tablespoon of pumpkin cream cheese, then cover with a thin layer of batter. Top with almond streusel if desired.
-
Bake 23–27 minutes for unfilled muffins, or 30–35 minutes if filled. Baking time can vary based on filling temperature and amount, so allow the filling to be at room temperature for consistent results.
-
Cool in the pan for 15 minutes before removing, then cool completely on a rack if frosting. These taste best fully cooled so the flavors can meld.
-
Store covered in the refrigerator for up to 3 days, or freeze for longer storage.
For the pumpkin filling (optional)
-
Beat pumpkin puree and cream cheese until smooth. Add sweetener, vanilla and pumpkin pie spice; combine well. Allow the filling to come to room temperature before baking for best texture and rise.
For the almond streusel (optional)
-
Pulse almond flour, coconut flour, pumpkin pie spice, sweetener and salt in a food processor. Add butter and pulse until crumbly, then pulse in pecans until roughly chopped. Alternatively, rub butter into the dry ingredients with your fingertips to form crumbs.
-
Cover and refrigerate the streusel until needed, up to 5 days.
Notes
Nutrition