Pumpkin Spice Latte Muffins
Soft and moist, these pumpkin spice latte muffins bring the cozy flavors of fall to your brunch table. Loaded with warm spices and topped with a delightful icing, they are a perfect treat for any occasion.
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.