I packed all the PSL magic into these gluten free and keto pumpkin spice latte muffins, with a moist crumb, rich spice, and just the right kiss of coffee. One bite and I swear you’ll forget they’re low carb.

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I’m shamelessly obsessed with these gluten free and keto pumpkin spice latte cupcakes because they hit that craving without tasting like a compromise. The crumb is tender, the pumpkin puree keeps every bite moist, and the instant espresso powder gives them that little coffee-shop bite I cannot resist.

I love the way the spice hangs around after the frosting, just enough to make me reach for another. And yes, I call them cupcakes when I want frosting, muffins when I want breakfast.

Same addictive bite. No sugar crash, no dry texture, no pretending.

Just my kind of pumpkin season snack.

Ingredients

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Almond flour keeps the cupcakes tender, nutty, and naturally gluten free.
Coconut flour soaks up moisture, so the crumb doesn’t get weirdly soggy.
Powdered erythritol sweetens things without that regular sugar crash.
Pumpkin puree brings cozy flavor, moisture, and that classic fall color.
Eggs help everything hold together, especially with gluten out of the picture.
Melted butter adds richness and makes each bite feel bakery-level.
Espresso powder gives the latte vibe, but it won’t taste like straight coffee.
Pumpkin pie spice and cinnamon make it smell like your kitchen loves you.
Heavy cream adds softness and a little extra richness.
Basically, it helps.
Cream cheese frosting brings tangy sweetness, and you’ll want extra.
Plus, a cinnamon sprinkle on top makes them look cute with zero effort.

Ingredient Quantities

1 1/2 cups almond flour (about 150 g)

2 tablespoons coconut flour

3/4 cup powdered erythritol or other keto powdered sweetener (150 g)

1 teaspoon baking powder

1 teaspoon ground cinnamon

2 teaspoons pumpkin pie spice

1/4 teaspoon fine sea salt

3 large eggs, room temperature

1/3 cup unsalted butter, melted (75 g)

3/4 cup canned pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

1 teaspoon instant espresso powder dissolved in 1 tablespoon hot water

2 tablespoons heavy cream

For the frosting 4 ounces cream cheese, softened (about 115 g)

2 tablespoons unsalted butter, softened (about 28 g)

1/2 cup powdered erythritol, or to taste (about 60 g)

1/2 teaspoon vanilla extract

1 to 2 tablespoons heavy cream to thin the frosting if needed

Optional garnish ground cinnamon or a sprinkle of pumpkin pie spice

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease the cups.

2. In a bowl whisk together almond flour, coconut flour, powdered erythritol, baking powder, cinnamon, pumpkin pie spice, and fine sea salt until evenly combined.

3. In a separate large bowl beat the eggs, then whisk in melted butter, pumpkin puree, vanilla extract, dissolved espresso, and 2 tablespoons heavy cream until smooth.

4. Add the dry ingredients to the wet mixture and stir with a spatula until just combined and no large dry pockets remain; let batter rest for 2 minutes to hydrate the coconut flour.

5. Divide batter evenly among the 12 muffin cups, filling each about three quarters full.

6. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool the cupcakes in the pan for 5 minutes then transfer to a wire rack to cool completely before frosting.

8. While cupcakes cool, make the frosting: beat softened cream cheese and softened butter until smooth, add powdered erythritol and vanilla extract and beat until creamy; add 1 to 2 tablespoons heavy cream as needed to reach spreadable consistency and adjust sweetness to taste.

9. Once cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

10. Garnish with a light dusting of ground cinnamon or pumpkin pie spice if desired and serve.

Equipment Needed

1. Oven and 12-cup muffin tin (with paper liners or nonstick spray)
2. Mixing bowls (one medium for dry, one large for wet)
3. Whisk
4. Rubber or silicone spatula
5. Measuring cups and spoons and kitchen scale
6. Electric hand mixer or sturdy whisk
7. Small bowl or cup for dissolving espresso
8. Wire cooling rack
9. Piping bag with tip or offset spatula for frosting and a toothpick for testing doneness

FAQ

Can I substitute the powdered erythritol with another sweetener? Yes. Use a powdered keto-friendly sweetener with a 1:1 sweetness ratio such as powdered monk fruit or a monk fruit erythritol blend. If using granular sweetener, grind it finely first and taste the batter before baking.

Can I make this nut free? Not easily while keeping the same texture and ketogenic macros. Almond flour is the main structure. You could try a tested recipe using sunflower seed flour, but expect a greener tint and different moisture. Results will vary.

How should I store leftover cupcakes? Refrigerate frosted cupcakes in an airtight container for up to 5 days. For unfrosted cupcakes, cool completely and store at room temperature for 2 days or refrigerate up to 5 days. Bring to room temperature before serving.

Can I freeze the cupcakes or the frosting? Yes. Freeze unfrosted cupcakes in a single layer until firm, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before frosting. Frosting can be frozen in an airtight container for up to 1 month, then thaw and rewhip if needed.

Why does my batter seem thin or my cupcakes dense? Common causes are inaccurate measuring of almond flour, overmixing, or using cold eggs and butter. Spoon and level the almond flour when measuring, use room temperature eggs and melted but slightly cooled butter, and mix just until combined.

Do I have to use instant espresso and heavy cream? The instant espresso enhances the coffee notes of a pumpkin spice latte but can be omitted or substituted with 1 teaspoon brewed strong coffee. Heavy cream adds richness to batter and frosting; you can use full fat coconut cream in the batter for a dairy free option and in the frosting to adjust consistency.

Gluten Free & Keto Pumpkin Spice Latte Cupcakes Recipe Substitutions and Variations

Almond flour: use blanched hazelnut flour or finely ground cashew flour in a 1:1 weight swap; expect a slightly different flavor and consider adding an extra egg white if batter seems loose.
Coconut flour: omit and replace with 2 tablespoons extra almond flour plus 1 teaspoon xanthan gum or 1 extra egg to compensate for lost liquid absorption.
Powdered erythritol (cupcake or frosting): swap for powdered monk fruit sweetener or powdered allulose 1:1 by weight; note allulose browns more and may taste a touch different.
Instant espresso powder: use 1 tablespoon strong brewed espresso or dissolve 1 teaspoon instant coffee in 1 tablespoon hot water as an equal-flavor alternative.

Pro Tips

1. Bring your eggs, cream cheese and butter to room temperature before you start. It makes the batter and frosting smoother and keeps the cupcakes from developing tunnels or a grainy frosting texture.

2. Don’t overmix once the dry ingredients go in. Stir until just combined and then let the batter rest for a couple of minutes so the coconut flour hydrates. That keeps the crumb tender instead of dense.

3. The dissolved espresso is a tiny flavor trick that wakes up the pumpkin and spices. If you want a bolder background note, use a slightly stronger instant espresso or add a pinch more, but go light so the coffee does not take over.

4. Cool completely before frosting and store properly: frost only when cooled or the frosting will slide. Keep cupcakes refrigerated in an airtight container up to 4 days, and bring to room temperature 20 to 30 minutes before serving so the texture and flavor are at their best.

Gluten Free & Keto Pumpkin Spice Latte Cupcakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

204

kcal

Equipment: 1. Oven and 12-cup muffin tin (with paper liners or nonstick spray)
2. Mixing bowls (one medium for dry, one large for wet)
3. Whisk
4. Rubber or silicone spatula
5. Measuring cups and spoons and kitchen scale
6. Electric hand mixer or sturdy whisk
7. Small bowl or cup for dissolving espresso
8. Wire cooling rack
9. Piping bag with tip or offset spatula for frosting and a toothpick for testing doneness

Ingredients

1 1/2 cups almond flour (about 150 g)
2 tablespoons coconut flour
3/4 cup powdered erythritol or other keto powdered sweetener (150 g)
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon fine sea salt
3 large eggs, room temperature
1/3 cup unsalted butter, melted (75 g)
3/4 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1 teaspoon instant espresso powder dissolved in 1 tablespoon hot water
2 tablespoons heavy cream
For the frosting 4 ounces cream cheese, softened (about 115 g)
2 tablespoons unsalted butter, softened (about 28 g)
1/2 cup powdered erythritol, or to taste (about 60 g)
1/2 teaspoon vanilla extract
1 to 2 tablespoons heavy cream to thin the frosting if needed
Optional garnish ground cinnamon or a sprinkle of pumpkin pie spice

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease the cups.
In a bowl whisk together almond flour, coconut flour, powdered erythritol, baking powder, cinnamon, pumpkin pie spice, and fine sea salt until evenly combined.
In a separate large bowl beat the eggs, then whisk in melted butter, pumpkin puree, vanilla extract, dissolved espresso, and 2 tablespoons heavy cream until smooth.
Add the dry ingredients to the wet mixture and stir with a spatula until just combined and no large dry pockets remain; let batter rest for 2 minutes to hydrate the coconut flour.
Divide batter evenly among the 12 muffin cups, filling each about three quarters full.
Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cupcakes in the pan for 5 minutes then transfer to a wire rack to cool completely before frosting.
While cupcakes cool, make the frosting: beat softened cream cheese and softened butter until smooth, add powdered erythritol and vanilla extract and beat until creamy; add 1 to 2 tablespoons heavy cream as needed to reach spreadable consistency and adjust sweetness to taste.
Once cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
Garnish with a light dusting of ground cinnamon or pumpkin pie spice if desired and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.