Celebrate the Season with these Sugar Free Pumpkin Spice Latte Cupcakes

I’m celebrating all things Fall this week and am STOKED to share my latest sugar-free recipe:  Pumpkin Spice Latte Cupcakes!  They are grain-free, sugar-free, low carb and keto friendly.  And?  They taste JUST like your fave fall Starbucks drink.  In cupcake form 🙂

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I can’t get enough Fall this week and am probably going to be bathing myself in all things pumpkin spice until Thanksgiving.  But, isn’t that one of the most glorious things about the season?  The air is crisp, everything smells (and tastes) magical and it ends with the feast of all feasts – fully equipped with a turkey-induced coma and a whole lotta pumpkin pie. There’s apple spice muffins, warm pumpkin spice latte mugs (for drinking), Fall foods beauty, fall shows, and fall decorations (you should see my house guys.  Halloween stopped by.  They left all their stuff in my living room).

Anywho – It’s THIS very season that inspired my pumpkin spice muffin recipe a few weeks ago.  And, it’s THAT pumpkin spice muffin recipe that inspired THESE absolutely delicious pumpkin spice latte cupcakes.  Boom.  Let’s do it.


The trick in creating a great pumpkin spice latte cupcake, was mirroring the flavors you’d find in a traditional pumpkin spice latte coffee drink.  Typically, they are made with fall spice flavors (like cinnamon, clove, and nutmeg).  There’s steamed milk, espresso, and sugar, and they are typically finished off with whipped cream and a little pumpkin pie spice.

Celebrate the Season with these Sugar Free Pumpkin Spice Latte Cupcakes

These cupcakes are bursting with all of these flavors!  The Pumpkin, cinnamon, clove, and nutmeg is baked into the cake. And, the espresso and “whipped cream” are replicated in my sugar-free espresso buttercream (more on that below).  I used grain-free flour, erythritol based sweetener (confectioner style, brown sugar style and granular) and heavy whipping cream.  And, I topped a few of them with some Stevia sweetened chocolate chips because I’m wild and crazy like that (I get mine on the cheap at Thrive Market).


I’ve been messing around with my muffin recipes and have found that using almond flour and coconut flour in the batter goes a long way in creating a fluffy muffin, that’s still dense and moist, but not so dense and moist it’s lost all it’s fluff.  Does that make sense?

Celebrate the Season with these Sugar Free Pumpkin Spice Latte Cupcakes Celebrate the Season with these Sugar Free Pumpkin Spice Latte Cupcakes

Grain-free and sugar-free baking comes with its challenges.  And, while flavor is often not too hard to match, consistency can be super difficult.  These pumpkin spice latte cupcakes have no shortage of moisture, fluff, and flavor.  The espresso buttercream takes them straight to the next level.


I created a delicious salted buttercream for my sugar-free Strawberry Shortcake Cupcakes this summer and used that as the base for my pumpkin spice latte cupcakes. It was a very slow, delicate journey to capturing enough espresso to taste, but no overpower the pumpkin and spices in the cupcake.  Let’s just say I went through a batch or two before I arrived to the perfect combination, creating that same, delicious pumpkin spice latte vibe you get at your local Starbucks.

Celebrate the Season with these Sugar Free Pumpkin Spice Latte Cupcakes

Instant espresso is the key player in this buttercream (that, and a whole lotta butter – salted, for the win). I purchased a box of instant espresso packets which made it super easy to measure out exactly what I needed to create that bold espresso flavor.


I like to use parchment cupcake liners (like these ones) instead of trying to grease the muffin pan.  Grain free baked goods tend to stick (even to regular cupcake liners) and I hate when you lose half the cupcake in the pan when you’re trying to remove them.  The parchment liners allow the cupcake to breathe while baking and slide out of the muffin tin with ease so they can cool on a wire wrack.

Celebrate the Season with these Sugar Free Pumpkin Spice Latte Cupcakes Celebrate the Season with these Sugar Free Pumpkin Spice Latte Cupcakes

Make sure you let the cupcakes cool completely before you attempt to frost them with the buttercream.  When using erythritol (I bake with Swerve products), they definitely need time to “set up” before you frost or eat them.  I find them to be best second day.  So, I cool them on a wire rack for a bit after baking and pop them in the fridge.  Then, I frost them day two.


8×8 Baking Dish
Stainless Mixing Bowls
Sugar Free Sprinkles
Almond Flour
Swerve Erythritol
Decorating Kit
Donut Tins
Cooling Rack
Muffin Tins
Baking Sheets
Kitchenaid Emersion Blender
Kitchenaid Hand Mixer
Cookie Scoop
Pastry Cutter
Silicone Baking Cups
Thrive Market


My pumpkin spice latte cupcake recipe is below!  I didn’t give my kiddo any of these because of the espresso. So, if you’re holding off too, you can always treat them to a naked version by omitting the espresso buttercream.  We fought over these in our house.  I’m pretty sure I won (hahaha.  I’m terrible).  Happy baking!

Celebrate the Season with these Sugar Free Pumpkin Spice Latte Cupcakes

Print Recipe
Pumpkin Spice Latte Cupcakes
These Pumpkin Spice Latte Cupcakes taste just like the real thing! No sugar, grains and totally low carb, these PSL cupcakes are the perfect treat to cozy up to on a crisp Fall day.
For the Cake
For the Espresso Buttercream
For the Cake
For the Espresso Buttercream
  1. Preheat oven to 350 degrees and line muffin tins with parchment liners. You can also spray them with oil of choice - but grain-free baked goods tend to stick so be sure to cover entire muffin tins.
  2. In a large bowl, combine all of the dry ingredients. Whisk well until well combined. It's okay if the brown sugar is a bit lumpy! This will help create the "crumble" look of the muffins.
  3. Lightly beat the eggs, heavy whipping cream and vanilla in a separate bowl, then fold in the pumpkin puree.
  4. Pour egg mixture into dry and gently fold together until combined. You don't want to overmix, but you do want to make sure everything is blended so you do not see any dry left over
  5. Evenly distribute the batter between the muffin tins. If you are using a cookie scoop, each muffin tin takes approximately 2 scoops.
  6. Bake at 350 degrees for 15-20 minutes until a toothpick comes out clean. Remove from muffin tin and cool on a cooling rack before frosting. For best results, place in the fridge for 1-2 hours (or even overnight) before frosting.
Espresso Buttercream
  1. Add the heavy whipping cream and vanilla to a small bowl and dissolve the espresso in the mixture (just add the espresso to the HWC and give it a quick stir). Set aside.
  2. In a large bowl, beat the butter on medium-high until "creamy" (you can use a standing or hand mixer)
  3. With the mixer on low, slowly add your powdered sugar substitute and continue beating until both are fully incorporated.
  4. Add in the espresso/HWC mixture slowly on low speed until incorporated.
  5. Turn the mixer back up to medium-high and continue to beat until creamy. If it feels too thick, continue adding heavy whipping cream one teaspoon at a time until you reach the desired consistency.
  6. Add buttercream to a piping back and frost! Top with nutmeg, cinnamon, chocolate chips, nuts or whatever you choose. Enjoy!
Recipe Notes

SERVING SIZE: 1 cupcake  (makes 12 cupcakes)

MACROS (frosted cupcake): 259 calories | 24 g fat | 5 g protein | 3.6 net carbs

MACROS (without Buttercream): 113 calories | 7.7 g fat | 5 g protein | 3.6 net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.



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Celebrate the Season with these Sugar Free Pumpkin Spice Latte Cupcakes

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