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Close up view of pumpkin spice mini cupcakes. Overhead view of mini cupcakes served on round plate and decorative pumpkins on the background.

Low Carb Pumpkin Spice Latte Mini Cupcakes

Espresso and Pumpkin Spice scented, moist and soft low carb mini cupcakes.
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Prep Time 15 minutes
Cook Time 18 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 118 kcal

Ingredients
  

  • .75 Cup Pumpkin Puree
  • 4 Tablespoons Salted Butter
  • 4 Tablespoons Brown Sugar Substitute
  • 4 Tablespoons Classic Sugar Substitute
  • 4 Eggs
  • .25 Teaspoon Salt
  • 1 Tablespoon Instant Espresso Bustello
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Cinnamon
  • 3 Tablespoons All Purpose Enriched Almond Flour The Ultimate Nut Flour Nature's Eats
  • .75 Cup Superfine Almond Flour Nature's Eats
  • 2 Scoops Whey Protein Powder Premier Vanilla Protein Powder
  • 2 Tablespoons Ground Flax Seed

Instructions
 

  • Preheat oven to 350°F (325°F if convection). Line a mini cupcake pan using mini cupcake liners.
    Combine the flours, protein powder, baking powder, salt, espresso powder and spices in a small bowl and set aside.
    In another bowl, whisk softened butter with sugar substitutes. Add the pumpkin puree and keep whisking.
    Add 1 egg at a time while you continue to mix.
    Add the flour mixture and continue to mix until everything is well combined.
    Fill each cupcake well about 1/2 to 2/3rds full.
    Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
    Remove from the pan and allow to cool.

Notes

If you want a cake or bread instead of mini cupcakes, the baking time will be 35-40 minutes.
You can replace the enriched almond flour with superfine blanched almond flour and adding 1 teaspoon of xathan gum.
Keyword cake, dessert, keto, latte, low carb, pumpkin, pumpkin spice, snack, sugar free, sweets