Gluten Free & Keto Pumpkin Spice Latte Muffins 🎃🍂☕

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4.5 from 103 votes

Gluten Free & Keto Pumpkin Spice Latte Muffins 🎃🍂☕

30 minutes
Calories 390kcal

Ingredients

  • 64 grams almond flour
  • 21 grams coconut flour
  • 1 tablespoon psyllium husks
  • 1 teaspoon pumpkin pie spice (homemade)
  • 1/2 teaspoon xanthan gum (homemade)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 egg yolks (homemade)
  • 4 tablespoons Swerve Sweetener (to taste*)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 57 grams grass-fed butter (homemade)
  • 60 milliliters espresso (homemade)
  • 1/2 batch buttercream frosting (homemade)
  • 60 grams pumpkin purée
  • 56 grams cream cheese (homemade)
  • 1 tablespoon Swerve Sweetener
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice (homemade)
  • 64 grams almond flour
  • 21 grams coconut flour
  • 3/4 teaspoon pumpkin pie spice (homemade)
  • 1 tablespoon Swerve Sweetener
  • 1/2 teaspoon kosher salt (homemade)
  • 42 grams butter (homemade)
  • 33 grams pecans

Instructions

  • Preheat oven to 350°F/180°C.
  • Grease and flour (with coconut flour) a muffin tray.Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, pumpkin pie spice, xanthan gum, baking powder, baking soda and salt.
  • Set aside.
  • In a large bowl with an electric mixer on medium speed, beat egg yolks with sweetener until pale and fluffy, 1-2 minutes.
  • Incorporate vanilla extract, vinegar, and melted butter.
  • Add flour mixture slowly, alternating with coffee and beating until just incorporated.
  • Set aside.
  • Beat egg whites until soft peaks form and gently fold onto the muffin batter.Spoon batter onto the prepared muffin tray, evening out the top with the back of a wet spoon.
  • If you are filling them up with the pumpkin filling: spoon batter 3/4 full, add a tablespoon pumpkin cream cheese and cover with a thin layer batter.
  • Sprinkle with almond streusel (if using).Bake for 18 to 20 minutes (covering with aluminum foil at 15), until deep golden and a toothpick inserted comes out clean.Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack if frosting.
  • Just note that these are best enjoyed fully cooled, once the flavors have had a chance to mingle.
  • Keep covered and refrigerated for up to 3 days, though we're fairly certain they'll be long gone before then.

Nutrition

Calories: 390kcal

Originally posted 2019-02-20 18:12:55.

Article Categories:
Breakfast

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