Hey there, fellow food lovers! Today I want to share a recipe that brings back the warm and cozy vibes of autumn for me—Pumpkin Spice Latte Muffins. These delightful treats have become a staple at our Sunday brunches, and I can’t wait for you to try them. I still remember the first time I made these muffins. It was a crisp fall morning, and the leaves were dancing outside my window. I decided it was the perfect day to whip up something special for my family. I had a hankering for something that combined my love for pumpkin spice lattes with the comforting texture of muffins, and voilà, this recipe was born.
The aroma that filled the kitchen was simply irresistible—warm spices, a hint of espresso, and the earthy sweetness of pumpkin all mingling together. My kids came running downstairs, noses in the air, asking what was baking. And let me tell you, once they had a bite, they were hooked! I love how easy these muffins are to make, and they’re always a hit whether it’s brunch, a cozy afternoon snack, or a quick breakfast on the go.
The ingredients are straightforward, with a mix of pantry staples and a few special touches like pumpkin puree and espresso powder. Even if you’re not a coffee drinker, the espresso adds depth, complementing the pumpkin perfectly without being overpowering. And if you’re looking for a little indulgence, the dairy-free latte glaze drizzled on top is the cherry on the cake—just enough sweetness to make these muffins feel like a special treat.
Whether you’re a pumpkin spice enthusiast or just looking to try something new, these muffins are sure to become a favorite in your home too. So, grab your apron, preheat that oven, and let’s create some delicious memories together. I promise, your kitchen will thank you!
How to Make Pumpkin Spice Latte Muffins
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Ingredients:
- 3 large eggs
- 2/3 cup pumpkin puree
- 1/4 cup smooth nut butter (like almond or cashew)
- 1/4 cup dairy-free milk (almond or coconut)
- 2/3 cup organic coconut sugar
- 1 1/2 tsp pure vanilla extract
- 2 cups blanched almond flour
- 1/4 cup tapioca flour (or arrowroot)
- 3 Tbsp espresso powder (or instant coffee)
- 1 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp espresso powder
- 1 Tbsp coconut milk (or other nondairy milk)
- 1/3 cup organic powdered sugar
Directions:
- Set your oven to 350°F and line a 12-cup muffin tin with parchment liners.
- In a medium-sized bowl, combine the almond flour, tapioca or arrowroot, espresso powder, spices, baking soda, and salt. Mix well.
- In another large bowl, use a whisk or electric mixer to beat the eggs, pumpkin puree, nut butter, dairy-free milk, coconut sugar, and vanilla extract until smooth.
- Gently incorporate the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- To make the icing, whisk together the coconut milk and powdered sugar until smooth. Once the muffins are fully cooled, drizzle the icing over them before serving.
- Store any leftovers at room temperature for up to 24 hours or refrigerate for up to three days. Muffins can also be frozen without icing.
Customizing Pumpkin Spice Latte Muffins: Alternative Ingredients
If you don’t have all the ingredients on hand, don’t worry! You can swap almond flour with oat flour for a nuttier texture, or use honey or maple syrup instead of coconut sugar for a different sweetness profile. If you’re out of nut butter, consider peanut butter, though it will slightly alter the flavor. Don’t have pumpkin pie spice? Create your own with cinnamon, nutmeg, and cloves.
Best Ways to Store Pumpkin Spice Latte Muffins
To maximize freshness, keep the muffins at room temperature for up to 24 hours in an airtight container. For longer storage, refrigerate them for up to three days. If you want to store them for an extended period, freeze the muffins without icing in a freezer-safe bag for up to a month. Simply thaw at room temperature before enjoying.
Making the Most of Pumpkin Spice Latte Muffins: Serving Ideas
These muffins are versatile and pair well with various accompaniments. Enjoy them with a dollop of whipped cream or sprinkle with extra cinnamon for added warmth. They go perfectly with a hot cup of coffee or a chai latte. Serve them alongside a fresh fruit salad for a balanced brunch spread.
Secrets to Perfecting Pumpkin Spice Latte Muffins
To enhance the flavor, toast the spices slightly before adding them to the mix. Ensure your eggs are at room temperature to blend more smoothly with the other ingredients. If your batter feels too thick, add a splash of milk to achieve the right consistency. For a stronger coffee flavor, increase the espresso powder slightly.
Adding a Seasonal Spin to Pumpkin Spice Latte Muffins
Adapt this recipe for any season by incorporating seasonal flavors. Add cranberries or pecans for a festive winter touch. In spring, mix in some zest from oranges or lemons to brighten the flavor. During summer, try adding a handful of blueberries for a fresh twist. In autumn, simply stick to the original for that classic pumpkin spice feel.
FAQs:
Can I use regular flour instead of almond flour?
Yes, you can substitute almond flour with all-purpose flour if you’re not following a gluten-free diet. Keep in mind that the texture might change slightly, and you may need to adjust the liquid ingredients to achieve the right batter consistency.
Is there a way to make these muffins vegan?
To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). You can also use a plant-based nut butter and ensure all your other ingredients, like milk and sugar, are vegan-friendly.
How do I make my own pumpkin spice?
If you don’t have pre-made pumpkin pie spice, you can make your own by combining ground cinnamon, nutmeg, ginger, and cloves. Use about 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves to mimic the flavors typically found in pumpkin pie spice blends.
Can I freeze the muffins with the icing on them?
It’s best to freeze the muffins without the icing, as the texture of the icing can change upon thawing. Store the muffins in an airtight container or freezer bag, and add the icing after they have been thawed and are ready to serve.
How can I make the icing thicker or thinner?
If you find your icing too thin, add more powdered sugar a tablespoon at a time until you reach the desired consistency. If it’s too thick, incorporate a bit more nondairy milk, one teaspoon at a time, until it’s smooth enough to drizzle easily over the muffins.
What if I want a stronger coffee flavor?
For a bolder coffee taste, you can increase the amount of espresso powder in the batter. Ensure you adjust to taste since the coffee flavor can become overpowering. Alternatively, use a strong brewed coffee instead of nondairy milk for an extra kick of espresso in your muffins.
Pumpkin Spice Latte Muffins
Equipment
- Muffin pan
Ingredients
- 3 large eggs
- 2/3 cup pumpkin puree
- 1/4 cup smooth nut butter (like almond or cashew)
- 1/4 cup dairy-free milk (almond or coconut)
- 2/3 cup organic coconut sugar
- 1 1/2 teaspoon pure vanilla extract
- 2 cups blanched almond flour
- 1/4 cup tapioca flour (or arrowroot)
- 3 Tbsp espresso powder (or instant coffee)
- 1 Tbsp pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon espresso powder
- 1 Tbsp coconut milk (or other nondairy milk)
- 1/3 cup organic powdered sugar (or make your own powdered sugar, plus a bit more if necessary for texture)
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin pan with parchment liners.
For Muffins:
- In a medium bowl, combine almond flour, tapioca flour (or arrowroot), espresso powder, spices, baking soda, and salt.
- In a separate large bowl, beat the eggs, pumpkin puree, nut butter, milk, coconut sugar, and vanilla extract until the mixture is smooth and well blended.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Spoon the batter into the prepared muffin liners, filling each about three-quarters full.
- Bake in the preheated oven for around 22 minutes, or until the muffins have risen and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes before transferring them to wire racks to cool completely.
For Icing:
- While the muffins are cooling, whisk together all icing ingredients until smooth.
- Once the muffins have cooled, drizzle the latte icing over the tops before serving.
- Store any leftover muffins at room temperature for 24 hours, then refrigerate for up to 3 days; they can also be frozen without icing.
