Back in high school and college I worked at a local (to Oregon) drive-through coffee shop. For those of you who had the pleasure of the visiting the Pacific Northwest in the late 90s/early 2000s, you know that those wonderful little shops used to outnumber Starbucks by a significant number. . .not so much anymore.
Those shops were doing pumpkin spice lattes long before PSL was a hashtag. At my shop, we ordered vats upon vats of pumpkin spice sauce for our lattes (NOT the syrup—customers wanted the real deal thick sauce-y stuff, not the anemic-looking stuff in a glass bottle).
Anyone who’s ever worked as a barista probably knows what I mean when I say I often felt like a drug dealer, especially when working the morning shift and people’s hands shook as they reached out their car windows for their morning Americano.
But never was that feeling more profound than in late August, when people started asking when we’d get in our pumpkin. When? Not until NEXT MONTH? But the Halloween candy is out at Bi-Mart! Fall is HERE!
Then they’d drive off in a huff, glowering into their no-whip half-caff soy mochas, and leave me dreading the long, hard slog that is PSL season.
Now might be a good time to mention that I’ve never in my whole life finished a pumpkin spice latte. Even if I liked sweet beverages, which I do not, I would have burned myself out on PSLs back in my coffee-slinging days.
But I can still appreciate the flavor combo! And these muffins are my ode to pumpkin and coffee—a totes delicious little breakfast, if I do say so myself.
This is my new favorite pumpkin muffin recipe. It’s super light and totally pumpkin-y. The espresso glaze on top of the pumpkin spice latte muffins is worthy of slurping with a straw, but restrain yourself so you can top your muffins with it.
Or make a double batch of glaze and feel free to slurp away.
These little hunks o’ love just call out to be consumed by the dozen alongside your morning coffee/tea/no whip soy mocha. Make a batch of pumpkin spice latte muffins today and celebrate all things autumn!
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 3/4 cups vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon*
- 3/4 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 1/4 cups powdered sugar
- 4 teaspoons instant espresso powder
- 1 tablespoon unsalted butter melted
- 3 to 6 tablespoons warm coffee or whole milk
- Preheat oven to 400 degrees. Line 15 or 16 muffin cups with paper liners or spray with cooking spray. Set pan aside.
- Combine the eggs, sugar, pumpkin puree, vegetable oil, and vanilla in a large mixing bowl. Beat until smooth.
- Combine the flour, baking soda, baking powder, salt, and spices in a medium mixing bowl and whisk to combine. Gradually mix the dry ingredients into the pumpkin-oil mixture until just moistened.
- Fill prepared muffin cups about 3/4 full. Bake 15 to 18 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool in pan for 5 minutes, then remove to a wire rack to cool completely before glazing.
- Combine the powdered sugar, espresso powder, melted butter, and 3 teaspoons of the milk in a small mixing bowl. Stir vigorously until smooth. Add additional coffee or milk if necessary to thin the glaze. Spoon over the muffins, then let the muffins sit until the glaze sets. Serve.
*You can substitute 1 tablespoon pumpkin pie spice for the spices listed in this recipe.
Muffins adapted from Taste of Home