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Pumpkin spice latte muffins are a delicious breakfast that tastes just like your favorite fall coffee drink. | recipe from the itsybitsykitchen.com #pumpkin #muffins #breakfast

Pumpkin Spice Latte Muffins

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Cooling time 2 hours
Total Time 2 hours 30 minutes
Servings 15
Author Kelsie



  • 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



  1. Preheat oven to 400 degrees. Line 15 or 16 muffin cups with paper liners or spray with cooking spray. Set pan aside.
  2. Combine the eggs, sugar, pumpkin puree, vegetable oil, and vanilla in a large mixing bowl. Beat until smooth.
  3. 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.
  4. 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.


  1. 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.

Recipe Notes

*You can substitute 1 tablespoon pumpkin pie spice for the spices listed in this recipe.