Moist Pumpkin Spice Latte Cupcakes made with coconut flour are a great gluten-free and sugar free treat for your low carb holidays.

[This post is partnered with Nielsen-Massey, founded in 1907 and owned and operated by 3rd generation Nielsens, today. All thoughts and opinions are my own.]
Holiday festivities are upon us. Soon we?ll attend gatherings filled with the laughter and love of our family and friends. To me, Thanksgiving and the December holidays are my favorite times of the year because THIS is the time for getting hygge with warm fall flavors and cozy desserts.
For cooks and bakers, it?s our time to shine by sharing our favorite recipes. We pull out all the stops and splurge on the best ingredients to make those memorable dishes all the more memorable. This means choosing high quality ingredients like organic butter, fresh seasonal fruit, European chocolate or Nielsen-Massey vanilla and pure flavor extracts.
Pumpkin Spice Latte Cupcakes
I love to bake and transform popular recipes into low carb desserts and treats. Last year I made delicious Vanilla Latte Cupcakes, but this holiday season I?m serving Pumpkin Spice Latte Cupcakes with whipped cream. Since the recipe is sugar-free, I can indulge in all things pumpkin spice without the guilt or carbs.
To get a nice coffee flavor in my pumpkin spice latte cupcakes, I use 2 teaspoons of Nielsen-Massey Pure Coffee Extract. It provides just the right amount of coffee flavoring without being overpowering. And using a...