Pumpkin Spice Latte Muffins

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This one is for my fellow Pumpkin Spice Latte lovers. Yeap, these Pumpkin Spice Muffins are like your favorite fall drink in an easy peasy muffin form. #besttreatever.

And these pumpkin spiced muffins, are super simple to whip up using canned pumpkin purée or homemade purée (whatever works best for you). Add in the pumpkin pie spice, espresso powder, and extra spices, you end up with something that is delicious and addictive. These should for real go into your fall baking rotation.

Pumpkin muffins are great for breakfast, jazzing up your lunch box, snacks, and all your fall baking needs. They are filling but delicious, perfect hot or cold, not too sweet and not too cake-like. And they go perfectly with some hot chocolate or tea.

Why You’ll ♡ These

• easy – minimal prep and affordable everyday ingredients.
• customizable – mix and match add-ins to your taste.
• scale up – easily scale up this recipe to serve a crowd.
• freezer-friendly – prep ahead and store in your freezer for an easy breakfast or brunch treat.

Tools Needed

• Bakeware Set.
• Multipurpose mixing bowls.
• Measuring cups and teaspoons.
• Spices.

Soooo, ready to get started? Gather up your ingredients and I will show you just how easy it is to make these delicious pumpkin spice latte muffins…..

Get the complete ingredients list and instructions from the recipe card below

How To Make Pumpkin Spice Muffins

1. Preheat the oven to 350F / 180C / gas mark 4. Lightly oil and flour a muffin pan and set aside.
2. Mix together the pumpkin purée, egg, pumpkin pie spice, vanilla, and espresso powder in a mixing bowl and set aside.
3. In a separate bowl, combine the flour, sugar and baking powder. Then using a hand mixer, beat in the butter until the flour mixture resembles breadcrumbs.
4. Slowly add in the spiced pumpkin mixture, mixing well after each addition. Keep beating for a couple more minutes until the batter is light and fluffy.
5. Split the batter evenly in the muffin wells and bake in the preheated oven for 20 to 25 minutes or until done.

Recipe Tips

• Note, this recipe uses pumpkin purée, not pumpkin pie filling.
• These are best served warm.
• Feel free to bake this as a pumpkin spiced loaf cake instead.
• You can easily add in a little more espresso powder for a stronger coffee flavor.
• Feel free to swap in sweet potato purée or butternut squash purée for the pumpkin purée.

Recipe Variations

• Vary the spices: Use nutmeg, cardamon, gingerbread spice, cinnamon, or others to your taste.
• Add in nuts or seeds: Add in some chopped pecans, walnuts or pumpkin seeds.
• Add in fruit: Feel free to add in some raisins or chopped apricots.
• Add in chocolate: Add in some dark or white chocolate chips.
• Top with streusel: Top with a pumpkin pie spiced streusel.
• Finish with a glaze: Finish with an espresso glaze, pumpkin spiced, or cream cheese glaze.

Meal Prep And Prep Ahead

Meal Prep – Guys, give yourself permission to cook up a double or triple batch of these, just don’t eat them all at once. And store the leftovers in the until you’re in need of them.

Storing – Store in an air tight container for up to 4 days.

Freeze – Follow the handy tips below on how to freeze the already made muffins.

• Let them cool down and then transfer into these very handy Ziploc freezer bags.
• Squeeze out all the extra air and seal the bags.
• Label the bags and then lay them flat in the freezer.
• Store in your freezer for 3 months.

Thaw – Remove from the freezer the night before needed and let it thaw in the fridge. The reheat in the oven.

More Recipes You Might Like

• Air Fryer Muffins.
• Strawberry Muffins.
• Buttermilk Pancakes.
• Buttermilk Waffles.
• Spiced Pumpkin Pancakes.

Weight Watchers Points

There are 9 Blue Plan SmartPoints in a serving of this.

Thank you for reading my pumpkin spiced muffins recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

Originally published August 2016. Updated August 2020

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