Celebrate the arrival of fall with our keto Pumpkin Spice Latte Cupcakes. This recipe captures the essence of autumn, blending pumpkin and warm spices. Made with coconut and almond flour and topped with whipped cream and a sprinkle of pumpkin spice, they pay homage to the beloved Pumpkin Spice Latte.
Whether you’re on a keto diet or just want a healthier fall treat, these cupcakes are perfect for any autumn gathering. Ready to dig into the recipe? Let’s go!
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Preparation and cooking overview
Prepare Pumpkin Spice Cupcakes by mixing wet and dry ingredients separately. Combine them to create a smooth batter, then bake for 20-25 minutes. Top them with some whipped cream and pumpkin spice, and a delicious keto dessert is ready in just 55 minutes!
Chef’s note
For a stronger pumpkin spice taste, sprinkle some nutmeg or cloves into the batter. Mix heavy cream with a bit of keto sweetener and vanilla for a rich topping, then spread it on the cooled cupcakes. Top with a little more pumpkin spice or a hint of melted dark chocolate to make them look and taste even better!
🧁 Ingredients for this pumpkin spice latte cupcakes recipe
Ready to make these delicious fall cupcakes using simple ingredients? You’ll need:
Ingredient substitutions
Want to make changes to the ingredients? Here are some keto-friendly replacements:
Additional ingredients
Want to add extra flair to these amazing pumpkin spice cupcakes? Here are some optional ingredients that are also keto-friendly and low-carb:
Cooking tools required
To make this pumpkin spice cupcakes recipe, you’ll need the following kitchen tools:
Tool substitutes list
How to make Pumpkin Spice Latte Cupcakes: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients.
- Line a cupcake tin with cupcake liners.
Cooking steps
- Preheat your oven to 350°F (180°C) and line a cupcake tin with cupcake liners.
- Whisk the eggs and keto-friendly sweetener in a mixing bowl until well combined and slightly frothy.
- Add the pumpkin puree, coconut oil, and vanilla extract to the egg mixture. Mix until all the wet ingredients are thoroughly combined.
- Add the coconut flour, almond flour, pumpkin spice, and baking powder to the mixing bowl. Whisk the dry and wet ingredients until a smooth cupcake batter forms.
- Using a scoop or spoon, evenly divide the batter among the cupcake liners or molds.
- Bake the cupcakes in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, top the cupcakes with whipped cream and a sprinkle of pumpkin spice.
- Serve and enjoy!
Chef’s pro tip
Don’t overmix the batter for light and fluffy pumpkin spice cupcakes; it can make them dense. Instead, softly blend the dry ingredients into the wet just until mixed. This keeps your cupcakes airy and perfect.
What to serve with pumpkin spice latte cupcakes?
Looking for the perfect pair for your pumpkin cupcake recipe? Try these keto-friendly choices:
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage instructions
Note: For the best taste and texture, enjoy these cupcakes cold and refrain from reheating to preserve the frosting’s consistency.
Recipe wrap-up and conclusion
So, pumpkin spice latte lovers, are you up for this treat? It’s pumpkin spice season, and our Pumpkin Spice Latte Cupcakes recipe complements the vibe perfectly! Easy, low-carb and keto-friendly? All the qualities you need in a dessert.
Do give them a try, and when you do, don’t hold back – share your experiences and creations with us. Until then, happy baking, and here’s to celebrating autumn in the sweetest way possible!
Looking for more delicious keto dessert recipes? Here are some low-carb options:
Frequently asked questions
📖 Recipe
Pumpkin Spice Latte Cupcakes
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Ingredients
- 3 large eggs
- ½ cup pumpkin puree
- ⅓ cup coconut flour
- ½ cup almond flour
- 4 tablespoons coconut oil
- ⅓ cup keto-friendly sweetener
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 2 cups whipped cream for topping
- 2 tablespoons pumpkin spice for topping
Instructions
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Preheat your oven to 350°F (180°C) and line a cupcake tin with cupcake liners.
-
Whisk the eggs and keto-friendly sweetener in a mixing bowl until well combined and slightly frothy.
-
Add the pumpkin puree, coconut oil, and vanilla extract to the egg mixture. Mix until all the wet ingredients are thoroughly combined.
-
Add the coconut flour, almond flour, pumpkin spice, and baking powder to the mixing bowl. Whisk the dry and wet ingredients until a smooth cupcake batter forms.
-
Using a scoop or spoon, evenly divide the batter among the cupcake liners or molds.
-
Bake the cupcakes in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
-
Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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Once cooled, top the cupcakes with whipped cream and a sprinkle of pumpkin spice.
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Serve and enjoy!
Video
Nutrition
The post Keto Pumpkin Spice Latte Cupcakes Recipe 🧁 appeared first on Cast Iron Keto.
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