Pumpkin Spice Latte Muffins
Everything you love about a pumpkin spice latte, baked into a moist muffin with crunchy streusel and a bold espresso glaze.
Equipment
- 2 muffin tins
- Mixing bowls
- Whisk
- cookie scoop
- Microwave-safe bowl
Ingredients
Pumpkin Spice Streusel
- 3 tablespoons butter melted and cooled
- ½ cup (110g) dark brown sugar
- ½ cup (63g) all-purpose flour
- ½ teaspoon pumpkin spice
- pinch of salt
Muffin Batter
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin spice
- 1 tablespoon instant espresso powder
- ½ cup (100g) canola oil
- ¾ cup (165g) dark brown sugar
- ¼ cup (50g) granulated sugar
- 2 eggs
- 1 ¼ cup (300g) pumpkin puree
- ¼ cup (60g) sour cream
- 1 tablespoon vanilla extract
Espresso Glaze
- 1 cup (120g) powdered sugar
- 2 tablespoons milk
- 1 tablespoon butter
- 1 teaspoon instant espresso powder
- ½ teaspoon vanilla extract
Instructions
- Preheat and prep the muffin tins. Preheat the oven to 425°F. Line two 12-cup muffin tins, filling every other cup (6 liners per tin).
- Make the streusel. In a small bowl, combine the brown sugar, flour, pumpkin spice, and salt. Stir in the melted butter until fully combined and crumbly. Refrigerate while you prepare the muffin batter.
- Mix the dry ingredients. In a bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin spice, and espresso powder. Set aside.
- Mix the wet ingredients. In a medium bowl, whisk together the oil, both sugars, and eggs until smooth. Add the pumpkin puree, sour cream, and vanilla extract, and mix to combine.
- Combine. Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix.
- Fill and top. Using a cookie scoop, divide the batter evenly among the 12 muffin cups. Top each with 1-2 tablespoons of the chilled streusel.
- Bake. Bake at 425°F for 5 minutes, then reduce the heat to 350°F (without opening the oven) and bake for another 10-12 minutes, until the muffins spring back to the touch or a toothpick inserted comes out with just a few moist crumbs.
- Make the glaze. Combine the milk and butter in a small bowl and microwave for about 30 seconds, until the butter is melted. Let cool slightly, then whisk in the espresso powder until dissolved. Whisk in the powdered sugar and vanilla extract until smooth.
- Glaze and serve. Let the muffins cool completely, then drizzle with the espresso glaze.
Notes
Storage: Store glazed muffins in an airtight container at room temperature for 2-3 days.
- Use store-bought pumpkin spice, or make your own — recipe for my pumpkin spice blend in the post above.
- If you don’t have instant espresso powder, Instant coffee granules work as a substitute.
- For the best rise, fill liners all the way to the top and use every other muffin cup so heat circulates evenly. Starting the bake at a higher temperature for the first 5 minutes, then lowering to 350°F, is what gives that tall, domed top.