Pumpkin Spice Latte Cupcakes (diabetic)
Printed from Inclusive Kitchen — Pumpkin Spice Latte Cupcakes
Pumpkin Spice Latte Cupcakes are a delightful twist on the beloved fall beverage, combining the warm flavors of pumpkin, cinnamon, and coffee into a moist cupcake. These diabetic-friendly versions are crafted with lower sugar and sensible carb swaps, ensuring that everyone can enjoy a taste of autumn without the guilt. With a rich cream cheese frosting that’s just sweet enough, these cupcakes are perfect for gatherings, cozy evenings, or simply treating yourself on a crisp day.
Historically, the pumpkin spice latte has become a seasonal staple in coffee shops across America since its introduction in the early 2000s. It quickly became a cultural phenomenon, inspiring countless recipes and variations, including these cupcakes. The combination of pumpkin and spices not only evokes the essence of fall but also brings a comforting nostalgia that many cherish. So, whether you’re a pumpkin spice aficionado or a curious newcomer, these cupcakes are sure to warm your heart and satisfy your sweet tooth.
To make these cupcakes, you’ll need a few essential tools: a mixing bowl, a whisk, a cupcake pan, and an oven. The process is straightforward, allowing you to whip up a batch in no time. As you bake, the aroma of pumpkin and spices will fill your kitchen, creating an inviting atmosphere that’s hard to resist. And remember, the secret to a perfect cupcake is not just in the ingredients but also in the love and care you put into making them. After all, baking is a science, but it’s also an art—just like trying to explain why pumpkin spice is so popular without sounding like a cliché!
So, gather your ingredients and let’s get started on these delightful Pumpkin Spice Latte Cupcakes. They’re not just a treat; they’re a celebration of fall flavors that everyone can enjoy. Plus, they’re a great way to impress your friends and family without sacrificing your health goals. Enjoy the process, and don’t forget to save a few for yourself!
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cups unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 0.75 cups stevia or erythritol
- 0.5 cups strong brewed coffee
- 4 ounces cream cheese
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons milk of choice
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners to prevent sticking and make cleanup easier.
- In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 0.25 teaspoon of ground nutmeg, and 0.25 teaspoon of salt. This dry mixture forms the base of your cupcakes.
- In another bowl, combine 1 cup of pumpkin puree, 0.5 cups of unsweetened applesauce, 2 eggs, and 1 teaspoon of vanilla extract. Whisk these ingredients until smooth, ensuring a well-blended batter.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Pour in 0.5 cups of strong brewed coffee and 0.75 cups of stevia or erythritol, mixing until fully incorporated. The coffee adds depth to the flavor, while the sweetener keeps it diabetic-friendly.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- While the cupcakes cool, prepare the frosting by beating together 4 ounces of cream cheese, 2 tablespoons of unsweetened cocoa powder, and 2 tablespoons of milk. This creates a creamy, rich frosting.
- Once the cupcakes are completely cool, frost them generously with the cream cheese mixture. You can use a piping bag for a decorative touch or simply spread it on with a knife.
- For an extra touch, sprinkle a little ground cinnamon on top of the frosting. This not only adds flavor but also enhances the visual appeal.
- Serve the cupcakes at room temperature, and enjoy the delightful combination of pumpkin spice and coffee in every bite. They’re perfect for sharing—or keeping all to yourself!
Nutrition (per serving)
- Calories: 150
- Carbs g: 20
- Protein g: 3
- Fat g: 5
- Sugar g: 2
