Pumpkin Spice Latte Muffins
These pumpkin spice latte muffins combine the cozy warmth of traditional pumpkin muffins with the sophisticated coffee notes and spices we all associate with the iconic PSL. Perfect for breakfast, snacking, or dessert, these muffins capture autumn in every bite while delivering that caffeine kick we crave.
Equipment
- Muffin Tin
- Mixing Bowls
- Wire Rack
Ingredients
For the Muffins
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tablespoon pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons instant espresso powder or 3 tablespoons finely ground coffee
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup vegetable oil or melted coconut oil for a subtle coconut undertone
- 2 large eggs room temperature
- ¼ cup milk dairy or plant-based
- 1 teaspoon vanilla extract
For the Streusel Topping
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 3 tablespoons cold butter cubed
- 2 tablespoons finely chopped pecans optional
For the Coffee Glaze
- 1 cup powdered sugar
- 2-3 tablespoons strong brewed coffee or espresso cooled
- ¼ teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease thoroughly. Pro tip: Spraying the top of the muffin pan helps prevent any overflow from sticking, making cleanup significantly easier.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt, and espresso powder. The coffee granules should be evenly distributed throughout the dry mixture.
- In a large bowl, whisk the pumpkin puree, granulated sugar, and brown sugar until well combined. Add the oil, eggs, milk, and vanilla extract, mixing until you achieve a smooth, consistent batter.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Stop mixing as soon as no dry flour pockets remain to avoid overmixing.
- In a small bowl, combine the flour, brown sugar, cinnamon, and pumpkin pie spice for the streusel. Using your fingertips or a pastry cutter, work the cold butter into the mixture until it resembles coarse crumbs. Mix in the chopped pecans if using.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the streusel topping generously over each muffin, gently pressing it into the batter slightly.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cooling, prepare the coffee glaze by whisking together the powdered sugar, cooled coffee, and vanilla extract until smooth. Adjust consistency as needed by adding more coffee or powdered sugar.
- Once the muffins have cooled for at least 10 minutes, drizzle the coffee glaze over the tops using a spoon or piping bag.
Notes
For a healthier version, replace half the all-purpose flour with whole wheat flour, reduce sugar to ⅔ cup total, substitute unsweetened applesauce for half the oil, or use Greek yogurt instead of milk for additional protein.
Store muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for 5-7 days, or freeze for up to 3 months. For best results, freeze unglazed muffins and add the glaze after thawing.
To refresh day-old muffins, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes.
Nutrition
Calories: 315kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 4gCholesterol: 43mgSodium: 220mgFiber: 2gSugar: 27g
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