Your Favorite Fall Drink, Now in Muffin Form!

Hey friends, Beau here! Is there anything that signals the cozy arrival of fall more than that first, magical sip of a Pumpkin Spice Latte? That warm hug of pumpkin, the gentle kick of espresso, and those iconic spices that just smell like happiness… it’s a whole vibe. But what if I told you you could have all that incredible flavor, not in a cup, but in a soft, tender, melt-in-your-mouth muffin? Welcome to my kitchen, where we’re baking up a batch of my famous Pumpkin Spice Latte Muffins!

These aren’t just any muffins. They’re the literal embodiment of your favorite coffee shop order, baked into a portable, snackable, utterly irresistible treat. We’re talking a super moist pumpkin muffin base, packed with warm spices and a hint of real coffee depth, all topped off with a sweet, drippy coffee glaze that ties it all together. The best part? Your entire house will smell like a fall-scented candle, but way, way better because you get to eat the results. So, preheat that oven, grab your favorite mug of something warm, and let’s turn that PSL obsession into something you can eat with your hands. Trust me, you’re gonna want to make a double batch.

The Day I Spilled My PSL… And Created Something Better

This recipe has a fun little origin story, as the best recipes often do. A few years back, I was in a classic autumn rush—trying to juggle a warm PSL, my keys, and a grocery bag full of pumpkin puree. You can probably guess what happened next. Yep. A tragic latte spill all over my kitchen counter (and my new shoes!).

As I was frantically cleaning up the sweet, spicy mess, I had a lightbulb moment. The flavors soaking into the paper towels were incredible—the coffee, the pumpkin, the spice. Instead of mourning my lost drink, I thought, “Why not bake these flavors together?” I immediately got to work, adding a scoop of espresso powder to my go-to pumpkin muffin batter and whipping up a simple coffee glaze. The result was nothing short of magic. It was the PSL, reincarnated as the most perfect muffin. Now, I almost thank my past clumsy self for that happy little accident. It gave us this recipe!

Gathering Your PSL Muffin Squad

Here’s the dream team of ingredients that makes these muffins sing. Don’t worry, I’ve got notes and swaps for you because I know we don’t all have the same stuff in our pantries!

For the Muffins:

• 1 3/4 cups (218g) all-purpose flour: The trusty foundation of our muffin. For a slightly denser, heartier muffin, you can swap half for whole wheat pastry flour. It adds a lovely nutty tone.
• 1 tsp baking soda: Our leavening agent! This is what gives the muffins their beautiful rise and soft, airy texture. Make sure it’s fresh for the best lift.
• 1/2 tsp salt: Crucial! Salt is the flavor enhancer here. It makes the sweet taste sweeter and the spices pop. Never skip it.
• 2 tsp pumpkin pie spice: The heart and soul of the spice blend! No pumpkin pie spice? No problem. Make your own with 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp allspice or cloves.
• 1 tbsp instant espresso powder: This is our secret weapon for that deep, robust coffee flavor without adding extra liquid. Chef’s Insight: If you only have regular instant coffee, you can use it, but the coffee flavor will be milder. For a serious coffee punch, use a finely ground espresso brew powder.
• 1 cup (244g) pumpkin puree: The star of the show! Please make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. It also keeps these muffins incredibly moist.
• 2/3 cup (133g) brown sugar: I prefer brown sugar here for its deep molasses flavor—it pairs perfectly with pumpkin and spice. Light or dark brown works great!
• 2 large eggs: They bind everything together and add richness. For a vegan swap, I’ve had great success with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
• 1/3 cup (79ml) vegetable oil: Oil keeps these muffins moist and tender for days, much more so than butter. I use a neutral oil like avocado or canola. Melted coconut oil also works if you like a subtle coconut note.
• 1 tsp vanilla extract: The flavor bridge that ties all the warm notes together.
• 1/4 cup (60ml) milk: Any kind you have! Dairy, almond, oat—it all works beautifully. It just loosens the batter to the perfect consistency.

For the Coffee Glaze:

• 1/2 cup (57g) powdered sugar: Creates a smooth, sweet, drizzle-able glaze. Sift it if it’s lumpy!
• 1–2 tsp brewed espresso or strong coffee: Using liquid coffee instead of milk or water is the key to making this glaze taste like a true latte. Add slowly until you get your perfect drizzling consistency.
• Optional: pinch of cinnamon: A little extra spice never hurt anybody! It adds a pretty speckled look and a flavor boost.

Let’s Get Baking: The Step-by-Step Lowdown

Alright, team! Muffins are one of the easiest, most satisfying things to bake. Follow these steps, and you’ll be a PSL muffin pro in no time.

Step 1: Fire up your oven to 350°F (175°C). This is the perfect muffin temperature—hot enough to get a nice rise but gentle enough to cook through without burning. While it’s heating, line a 12-cup muffin pan with paper liners or give it a really good grease with non-stick spray. This prevents any tragic sticking incidents!

Step 2: In a large bowl, grab your whisk and combine the all-purpose flour, baking soda, salt, pumpkin pie spice, and that all-important instant espresso powder. Whisk it really well! We want those dry ingredients and that espresso powder completely evenly distributed. No one wants a bite with a pocket of baking soda. Chef’s Hack: Whisking the espresso powder with the dry ingredients ensures the coffee flavor is throughout the entire muffin, not just in one spot.

Step 3: In a separate medium bowl, it’s time for the wet team. Combine the pumpkin puree, brown sugar, eggs, vegetable oil, vanilla extract, and milk. Whisk it until it’s completely smooth and homogenous. You’ll have a gorgeous, thick, orange-brown batter that already smells amazing.

Step 4: Here’s the most important step: DO NOT OVERMIX! Pour the wet ingredients into the dry ingredients. Use a spatula and gently fold them together until the flour is just absorbed. It’s okay if there are a few streaks of flour left; it’s better than overmixing! Overmixing develops gluten and leads to tough, dense muffins. We want tender, cloud-like crumbs.

Step 5: Divide that beautiful batter evenly among your 12 prepared muffin cups. I like to use a cookie scoop for less mess and even distribution. They should be about 2/3 to 3/4 of the way full. This is the perfect amount for a great, domed muffin top.

Step 6: Pop the pan into your preheated oven and bake for 18 to 22 minutes. Ovens can be sneaky, so start checking at 18 minutes. They’re done when the tops are springy to the touch and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. No wet batter!

Step 7: Let the muffins cool in the pan for about 5 minutes. This allows them to set up so they don’t fall apart when you take them out. Then, transfer them to a wire rack to cool completely before glazing. I know, the wait is torture, but if you glaze them while they’re hot, the glaze will just melt and slide right off!

Step 8: While they’re cooling, make your super simple coffee glaze. In a small bowl, whisk the powdered sugar with 1 teaspoon of your brewed espresso or strong coffee. Keep adding coffee, just a few drops at a time, until it reaches a thick but drizzle-able consistency. Too runy? Add a bit more powdered sugar. Too thick? A tiny bit more coffee.

Step 9: The best part! Once the muffins are completely cool, drizzle that glorious coffee glaze over the tops. Use a spoon or put the glaze in a small zip-top bag, snip off the corner, and pipe it on for a more professional look.

How to Serve These Beauties

Okay, you’ve baked the perfect muffins. How do you make them an experience? It’s all in the serving!

Obviously, the number one pairing is a hot beverage. Enjoy one with a fresh-brewed coffee, a steaming latte (a PSL, of course!), or a hot chai tea. The combination is pure autumn bliss.

For plating, these muffins are gorgeous on a simple wooden cutting board or a vintage cake stand. Dust them with a little extra cinnamon or pumpkin pie spice right over the glaze for a pretty finish. They’re the ultimate breakfast treat, the perfect afternoon pick-me-up with your book, or a show-stopping dessert at a fall dinner party. Serve them at your next gathering and just wait for the compliments to roll in.

Mix It Up! Fun PSL Muffin Twists

Once you’ve mastered the classic, get creative! Here are a few of my favorite ways to switch things up:

1. The “Coffee Cake” Crunch: Before baking, make a quick streusel topping! Mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp cold cubed butter, and 1/2 tsp cinnamon with a fork until crumbly. Sprinkle generously over the batter before baking for an incredible crunchy texture.
2. Chocolate Chip Delight: Because chocolate and coffee are a match made in heaven. Fold 3/4 cup of semi-sweet or dark chocolate chips into the batter right before dividing it into the pan.
3. Gluten-Free & Vegan Friendly: Easy! Use a 1:1 gluten-free baking flour blend. For the eggs, use flax eggs, and make sure your sugar is certified vegan. Use a plant-based milk and you’re good to go!
4. Cream Cheese Swirl: Thin 4 oz of softened cream cheese with a tablespoon of sugar and a splash of vanilla. Drop spoonfuls onto the batter in the pan and use a toothpick to swirl it in for a marbled, tangy surprise.
5. Maple Kissed: Replace the brown sugar in the muffin batter with pure maple syrup. Reduce the milk to 2 tbsp to account for the extra liquid. The maple flavor is a natural best friend for pumpkin.

Beau’s Kitchen Notes

This recipe has evolved so much since that first spilled-latte experiment! I initially tried using fresh brewed coffee in the batter, but it made the muffins too wet and diluted the flavor. The instant espresso powder was the game-changer—it delivers a pure, potent coffee punch.

A funny story: I once accidentally used baking powder instead of baking soda. Let’s just say the muffins tasted… metallic and weird, and they rose into weird pointy tops. Always double-check your containers! Now, I keep my baking soda in a clearly labeled jar to avoid any more kitchen mishaps. The journey to a great recipe is full of little lessons!

Your Questions, Answered!

Q: My muffins didn’t dome. They’re flat! What happened?
A: The usual culprit is old or expired baking soda. It loses its potency over time and won’t give your muffins the lift they need. Also, make sure your oven is fully preheated before the pan goes in!

Q: Can I make these without espresso powder?
A> You can, but you’ll lose a lot of the “latte” flavor. In a pinch, you can dissolve 1 tablespoon of instant coffee granules in the 1/4 cup of milk called for in the recipe before adding it to the wet ingredients. The flavor will be milder, though.

Q: How should I store these muffins, and do they freeze well?
A> Because they’re so moist, store them in an airtight container at room temperature for 2-3 days. They freeze beautifully! Freeze the unglazed muffins on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and glaze right before serving.

Q: My glaze is too runny/thick. How can I fix it?

Pumpkin Spice Latte Muffins

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Pumpkin Spice Latte Muffins

Cozy, tender pumpkin muffins infused with coffee flavor, warm fall spices, and topped with a sweet coffee glaze—your favorite fall drink, now in muffin form!

---

Ingredients

Scale 1x2x3x

For the Muffins

• 1 3/4 cups (218g) all-purpose flour (or swap 1/2 cup for whole wheat pastry flour)

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp cloves/allspice)

• 1 tbsp instant espresso powder (or 1 tbsp instant coffee granules dissolved in milk)

• 1 cup (244g) pumpkin puree (not pumpkin pie filling)

• 2/3 cup (133g) brown sugar

• 2 large eggs (or 2 flax eggs for vegan)

• 1/3 cup (79ml) vegetable oil (neutral oil like canola or avocado)

• 1 tsp vanilla extract

• 1/4 cup (60ml) milk (any kind)

For the Coffee Glaze

• 1/2 cup (57g) powdered sugar, sifted

• 1–2 tsp brewed espresso or strong coffee

• Optional: pinch of cinnamon for garnish

---

Instructions

1. Prep

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin pan with paper liners or grease well.

2. Mix Dry Ingredients

• In a large bowl, whisk flour, baking soda, salt, pumpkin pie spice, and instant espresso powder until well combined.

3. Mix Wet Ingredients

• In a medium bowl, whisk pumpkin puree, brown sugar, eggs, oil, vanilla, and milk until smooth.

4. Combine

• Pour wet ingredients into dry. Gently fold with a spatula until just combined; a few streaks of flour are okay.

5. Portion

• Divide batter evenly among muffin cups (about 2/3–3/4 full).

6. Bake

• Bake 18–22 minutes until tops spring back and a toothpick comes out clean or with a few moist crumbs.

7. Cool

• Cool in pan 5 minutes, then transfer to a wire rack to cool completely before glazing.

8. Glaze

• Whisk powdered sugar with 1 tsp brewed espresso. Adjust consistency with additional coffee or powdered sugar as needed. Drizzle over cooled muffins and optionally sprinkle with cinnamon.

Notes

• Avoid overmixing: gently fold until just combined.

• Use fresh baking soda for proper rise.

• Cool muffins before glazing to prevent melting glaze.

• Freeze unglazed muffins on a sheet, then transfer to freezer bags for up to 3 months. Glaze after thawing.

Nutrition

• Calories: 240 kcal
• Fat: 10g
• Carbohydrates: 33g
• Protein: 3g

A> Glazes are easy to adjust. Too runny? Whisk in more powdered sugar, a tablespoon at a time. Too thick? Add liquid (more coffee or a tiny splash of milk) literally drop by drop until it reaches your desired consistency.

Quick Nutrition Breakdown

Hey, I’m all about balance! Enjoy your treats mindfully. Here’s a general nutritional estimate per muffin (including glaze), but remember, it can vary based on specific ingredients and brands used.

Per Muffin: Approximately 240 calories | 10g fat | 33g carbohydrates | 3g protein

These muffins get their moisture from pumpkin and oil, and the pumpkin puree is a great source of Vitamin A and fiber. While they are a sweet treat, they’re made with real ingredients and no crazy additives. Enjoy them as part of a balanced diet!

Final Thoughts from My Kitchen to Yours

Well, there you have it, friends! My ultimate, feel-good, taste-like-fall Pumpkin Spice Latte Muffins. This recipe is so close to my heart because it came from a simple, messy moment that turned into something truly delicious. That’s what cooking is all about—creativity, experimentation, and a little bit of happy chaos.