It’s fall, going into winter, and that means it’s Pumpkin Spice Latte season at Starbucks. Unfortunately, they haven’t developed a skinny pumpkin spice syrup, or if they have, it’s not in my area at all. Maybe I’ll try to make a simple syrup that tastes like the PSL, or perhaps the gingerbread latte, which is my personal favorite. But until then, I thought that maybe making a muffin with the flavor of the pumpkin spice latte would be a good idea. And it turns out that it’s a great breakfast, especially with a cup of black coffee. In fact, it would probably make a great cupcake with a nice buttercream frosting, but I didn’t bother trying that one this time.
To make this one, you’re going to need a couple of ingredients that you might have trouble finding in your average grocery store, although mine somehow had both. You’ll need pumpkin pie spice extract and espresso powder. A little bit of the latter is great in brownies or chocolate cake, because it’ll deepen the flavor of anything with chocolate in it. I also recommend getting some silicone muffin liners. I love silicone bakeware, because it’s very rare that anything sticks in them. A little coconut oil on the inside and they peeled right off.
Start with two mixing bowls. You’ll want one for wet ingredients and one for dry ingredients. The wet ingredients will go into one bowl, and then you’ll add the dry ingredients to it, so you’ll want your bowl for wet ingredients to be slightly larger. It’s also helpful if it’s microwave safe, as you’ll need to melt butter in it. Melt 1 full stick of butter (8 tablespoons) in the bowl, then add 1/2 cup of whole milk Greek yogurt, 3 eggs, and 4 tablespoons of espresso powder. I really like the flavor of coffee, but if you prefer your pumpkin spice latte to taste less like latte and more like pumpkin spice, feel free to only use two tablespoons. Finally, add a teaspoon of your pumpkin pie extract. Blend those together with a <a href=”https://amzn.to/2KSM35r”>hand mixer</a> until smooth.
In your second mixing bowl, toss together 2 cups of almond flour, 1.5 teaspoons of baking powder, 1.5 teaspoons of pumpkin pie spice, and 7 tablespoons plus 1 teaspoon of granulated Swerve. I threw in a little extra sweetener to counteract the bitterness of the espresso powder. Make sure that the ingredients are all dispersed evenly, then add about 1/4 of the bowl of dry to the bowl of wet and use your hand mixer to mix it together. Repeat with the remaining 3/4 of the ingredients, 1/4 at a time, until it’s just blended. Don’t beat it too much or your muffins will be super rubbery. They already turn out with a dense and fudgy texture to begin with.
Use about two teaspoons of coconut oil or butter to grease 12 of your silicone muffin liners, then fill them about 2/3 full with batter. I put them directly onto a baking sheet. You can tap the sheet a few times on your countertop to allow the batter to settle a bit, then put them into a preheated 350-degree oven and bake for 22 to 25 minutes.
Remove them from the oven and put them on a baking rack to cool. I stored them in a plastic bag on the counter for 5 days. You can reheat them for 10-20 seconds in the microwave in the morning on your way out the door. Enjoy your Starbucks pumpkin spice latte flavor without having to spend $4 and drink your daily allowance of carbs!
Keto Pumpkin Spice Latte Muffins
Equipment
- Silicone muffin liners
Ingredients
- 1 stick butter
- 1/2 cup plain whole milk Greek yogurt
- 3 large eggs
- 1/4 cup espresso powder
- 1 tsp pumpkin pie spice extract
- 2 cups almond flour
- 7 tbsp plus one tsp granulated Swerve
- 1/2 tbsp baking powder
- 1/2 tbsp pumpkin pie spice
- coconut oil or butter for greasing muffin liners
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium microwave-safe mixing bowl, melt the butter. Add the yogurt, eggs, pumpkin pie spice extract, and espresso powder. Using a hand mixer, blend until smooth.
- In another medium mixing bowl, toss together the almond flour, Swerve, baking powder, and pumpkin pie spice. Add 1/4 of this mixture to the wet ingredients and blend with the hand mixer until just barely smooth. Repeat with another 1/4, and continue repeating until the mixture is blended. Do not overblend–as soon as the dry ingredients are incorporated, stop mixing.
- Grease 12 silicone muffin liners with butter or coconut oil. Fill each one 2/3 full with the batter. Place them on a cookie sheet and tap it on the counter a few times to settle the batter. Bake for 22-25 minutes. Remove from the oven and let cool on a baking rack.
- Macros per serving (1 muffin): 220 calories, 3 net carbs, 6 grams protein, 20 grams fat.
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