These Vegan Gluten-Free Pumpkin Spice Latte Muffins or cupcakes with the Coconut Whipped Frosting, are also oil-free and grain-free! They are just 8 easy ingredients.
I’ve been cooking since I was a child. I have always loved to cook, but baking is my love. To this day, I stare at the oven while things are baking and just get giddy as a kid seeing the results and rise before my eyes. The smells that fill up my kitchen are such a wonderful, natural high to me. I have always been a natural traditional baker, but it was becoming a vegan, gluten-free, oil-free cook/baker that presented a whole new world.
I also love simplicity and am determined to prove that you don’t need a long list of ingredients to make a delicious meal, or a baked good. I recently tried a chocolate cake slice at Whole Foods, simply out of curiosity, because it had been so long since I had a “regular” (white flour/white sugar/oil) baked good. Well, not only was the list of ingredients 15+ easily, but it was bland as could be and dry. Even my daughter immediately exclaimed “Mommy, you make much better cakes at home!” If a 3 year old can pick up on that, I must be onto something, haha!
This is the season where lots of pumpkin spice latte recipes pop up all over the web. With people wanting healthier versions with less sugar than the Starbucks version, they can easily find one on the internet, and it be much cheaper.
I got an overwhelming positive response of these cupcakes when I showed a teaser photo on Instagram and Facebook…keep the comments coming, that’s the only way I know what you guys like!
I figured I didn’t need to add another PSL to my blog knowing there are plenty great ones already out there to choose from. So, instead I decided to create my own pumpkin spice latte….but in the form of a muffin!
Would you just look at that gorgeous, cloud-like fluffy icing?! I’m telling you, it is like heaven in your mouth…yet surprisingly so simple and healthier than almost any icing recipe out there. I wanted to follow the same style as the Pumpkin Spice Latte Drink with their whipped cream on top, so I created a very light whipped icing. It is a very subtle sweetness..only 1 tbsp of syrup!
They rise up beautifully, not deflated!
OTHER VEGAN MUFFIN RECIPES TO TRY:
- Best Vegan Blueberry Muffins
- Chocolate Chip Muffins
- Gluten-free Double Chocolate Muffins
- Whole Wheat Chocolate Muffins
- Bakery-Style Cinnamon Streusel Muffins
- Cranberry Orange Muffins
- Vegan Pumpkin Muffins
- Caramel Crusted Pumpkin Muffins
- Sweet Potato Cinnamon Muffins
- Cinnamon Coffee Chocolate Chip Muffins
- Chocolate Chip Cherry Muffins
- Vegan Chocolate Zucchini Muffins
Gluten-free Pumpkin Spice Latte Muffins
- 2 cups 224g blanched almond flour (see NOTE)
- 1/2 cup + 2 tablespoons 100g potato starch, not potato flour
- 1 tablespoon + 1 teaspoon pumpkin pie spice you can find this pre-made blend in the baking/spice isle
- 1 tablespoon ground espresso powder
- 1 tablespoon double acting baking powder
- 1/2 teaspoon 3g fine sea salt
- 1/2 cup 120g pumpkin puree (not pumpkin pie filling)
- 1/4 cup 60g canned "lite" coconut milk (not the carton kind, shake can well)
- 1/2 cup + 2 tablespoons 200g pure maple syrup
Optional Whipped Icing
- 1 can full fat coconut milk chilled overnight at least I have no luck with any other brand than Thai Kitchen, make sure your brand has 14 g fat for best results
- 1 tablespoon 20g pure maple syrup
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon melted liquid coconut butter doesn't seem like much, but trust me, this is what helps gives the icing structure and a beautiful presentation
Update: This recipe has been updated with a slight increase in almond flour and potato starch for a lighter/fluffier cupcake!
Note: Make sure you are using a superfine blanched almond flour, as it is what produces light, fluffy cupcakes. It makes all the difference. I like Honeyville, King Arthur, Heb brand, Kroger Simple Truth brands. Unfortunately, I do not have luck with Bob's Red Mill almond flours, it has a very gritty consistency and produces flat, wet, non-fluffy results. Just know that the results will not be as light/fluffy and more dense if you use it.
- Preheat an oven to 350°F and line a muffin pan with 10 liners. I use Reynold's Staybrite because they turn out perfect everytime and never stick!
- Add the almond flour, potato starch, pumpkin pie spice, espresso, baking powder and salt into a large bowl. Note: To accurately measure flours in gluten-free baking, a kitchen scale is highly recommended to ensure the best results. Otherwise, you will scoop out the flours using your cup, lightly pat the flours down (to make sure there are no holes/gaps in the cup) and then level off with your finger. This is also the way the flours are measured by grams on the packaging. Whisk all the dry ingredients really well until there are no lumps.
- Add the pumpkin, coconut milk and syrup and stir until very smooth. Now, smell the batter and tell me it doesn't smell just like a Starbucks Pumpkin Spice Latte.
- Pour the batter into the prepared liners. Bake for about 25-30 minutes, until they are risen and golden brown and a toothpick comes out clean. Mine were perfect at 25 mins. Let them cool 30 minutes before eating, no exception, so they firm up and finish cooking. Let them cool an hour before frosting, if using.
- For the icing, you will have to chill the canned coconut milk in the fridge overnight or even a few days (if possible) before you plan on making it. The longer it's chilled and the thicker the cream is, the better. Alternatively, you can place the can in the freezer for a couple hours. Carefully open up the can and scoop out just the thickened white cream, just a 1/2 cup. Don't add any of the water. I got out a solid 1/2 cup. Add it to a bowl and whip it for about 5 minutes until lift and fluffy and soft peaks form on your beaters. Add the syrup and vanilla and beat again for a minute. Lastly, add the liquid coconut butter and whip just a few seconds until it is mixed and fluffy. Add the icing to a ziplock bag, cut off the corner and pipe it on the cupcakes. This makes just enough to lightly ice all 8 cupcakes. If you like a lot of icing, then double the recipe. Store in the fridge.
For a lower fat muffin (not grain-free): All ingredients above remain and are the same except what is noted below: (Please note this is not as light as my preferred recipe above and is more dense like a muffin)
1. Use 1 1/4 cups almond flour instead of 2 cups 2. Add 1/2 cup sorghum flour to the dry ingredients (I don't recommend other flour subs)
3. Use 3/4 cup lite coconut milk
4. Use 3/4 cup pumpkin
Also, this version you will divide the batter among 9 liners instead of 8, as the batter is slightly larger.
The nutrition per muffin for this version is: 190.6 calories, 9 g fat, 25.5 carbs, 4.3 g protein, 15.9 g sugar
Nutrition per tablespoon of icing: 30 calories, 2.45 g fat, 1.9 carbs, .275 g protein, 1.4 g sugar