Pumpkin Spice Latte Muffins Recipe

Ingredients

Dry Ingredients

• 1 ¾ cups all‑purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet Ingredients

• ¾ cup pumpkin purée (canned or fresh)
• ¼ cup strong brewed espresso (cooled)
• ¼ cup maple syrup
• ¼ cup melted unsalted butter (or coconut oil)
• 2 large eggs, lightly beaten

Spice Mix

• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves

Streusel Topping

• ¼ cup brown sugar, packed
• 2 Tbsp melted butter
• 1 Tbsp all‑purpose flour

Instructions

Merging Wet and Dry

1. Fold Together. Pour the wet mixture into the dry bowl. Using a rubber spatula, gently fold until just combined. Over‑mixing develops gluten, which can make muffins tough; stop when you see a few streaks of flour.
2. Check Consistency. The batter should be thick but pourable. If it feels too stiff, add a tablespoon of milk or extra espresso; if too runny, sprinkle in a little extra flour.
3. Prepare the Pan. Line a 12‑cup muffin tin with paper liners or lightly grease with butter. This prevents sticking and makes cleanup easier.
4. Fill the Cups. Spoon batter into each liner, filling to about ¾ full. This allows room for the muffins to rise without spilling over.
5. Add Streusel. In a small bowl, combine the streusel ingredients until crumbly. Sprinkle a generous tablespoon over the top of each muffin; this creates a sweet, crunchy crown.