Description

Pumpkin Spice Latte Muffins

Name: Pumpkin Spice Latte Muffins
Ingredients: 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); 1/2 cup (57g) powdered sugar, sifted; 1–2 tsp brewed espresso or strong coffee; Optional: pinch of cinnamon for garnish

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

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