Light, fluffy, and perfectly seasoned with fall’s iconic flavors, these Pumpkin Spice Latte Cupcakes are a dish you don’t want to miss. they are It’s super easy to make and the perfect way to celebrate the cozy season.
Pumpkin Spice Latte Cupcake Ingredients
•1 1/2 cups blanched almond flour
• 3/4 teaspoon baking soda
• 2 1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated ginger
• 1/4 teaspoon nutmeg powder
• 4 large eggs
• 3/4 cup canned pumpkin, not pumpkin pie filling.
• 1/4 cup sweetener
• 1/2 cup mix-in: Ketohana Pumpkin Spice Granola (chopped)
topping
• 200g cream cheese
• 2 tablespoons powdered sweetener
• A handful of Keto Hana Pumpkin Spice Granola
• A handful of pecans
How to make pumpkin spice latte cupcakes
Preheat the oven to 180℃. Line a muffin tin with paper liners.
In a large bowl, combine almond flour, baking soda, cinnamon, ginger, and nutmeg. In a separate bowl, mix together the eggs, pumpkin, and sweetener. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until combined and flour is dissolved. Mix in Keto Hana Pumpkin Spice Granola.
Divide the batter evenly between the cups and pour almost to the top. bake for Cook until a toothpick inserted in the center comes out clean, 22 to 24 minutes.
Mix cream cheese and powdered sweetener, pipe into muffins, and top with Ketohana pumpkin spice. Granola and pecans for garnish.
