Go Back
Print

Pumpkin Spice Latte Muffins

Spiced pumpkin and coffee muffins, topped with a cinnamon & pecan streusel and drizzled with a maple glaze. The perfect autumnal treat!
Course Dessert, Snack
Cuisine American
Keyword Cinnamon, Cloves, Ginger, Maple Syrup, Muffin, Nutmeg, Pecans, Pumpkin, Streusel
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12 muffins (or 8 bigger bakery-style muffins)

Ingredients

For the cinnamon & pecan streusel topping:

  • 90 tbsp plain flour
  • 2 tbsp granulated sugar
  • 2 tbsp light brown soft sugar
  • 1/2 tsp ground cinnamon
  • 1 pinch salt
  • 60 g unsalted butter, melted.
  • 40 g pecans, toasted and roughly chopped.

For the pumpkin & coffee muffin batter:

  • 190 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 pinch salt
  • 1 tsp ground cinnamon
  • 1/8 tsp nutmeg, freshly grated.
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 135 g caster sugar
  • 135 g light brown soft sugar
  • 120 ml sunflower oil
  • 340 g pumpkin purée (see Note 1).
  • 2 eggs
  • 60 g Greek yoghurt
  • 1 splash vanilla extract
  • 4 tsp instant coffee granules, dissolved in 2 tbsp hot water and cooled.

For the maple glaze:

  • 60 g icing sugar, sifted.
  • 2 tsp maple syrup

Instructions

Make the streusel topping:

  • In a small bowl, whisk together the flour, both sugars, cinnamon and salt. Add the melted butter and stir together until the mixture forms crumbles. Stir in the chopped, toasted pecans and set aside for later.

Make the muffins:

  • Preheat the oven to 200°C fan. Line muffin tin(s) with muffin cases (12 cases in 1 x 12-hole tin for regular-sized muffins, or 8 spaced out over 2 tins for bigger, bakery-style muffins) and set aside.
  • In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, ginger and cloves until well combined.
  • In a separate, larger bowl, whisk both sugars together with the oil, pumpkin purée, eggs, yoghurt, vanilla extract and the dissolved instant coffee granules, until you have a smooth mixture.
  • Fold the dry ingredients into the pumpkin mixture, being careful not to over-mix the batter.
  • Divide the batter between the prepared muffin cases (about 1 heaped regular-sized ice cream scoop's worth for regular-sized muffins, or 2 level scoops for bakery-style). Sprinkle each muffin with a generous layer of the streusel topping, then bake one tray of muffins at a time in the preheated oven for 5 minutes, before turning the temperature down to 150°C fan and baking for a further 23-27 minutes, or until a skewer inserted into the muffins comes out clean, or with a few moist crumbs.
  • Once the muffins are baked, remove them from the tins and transfer to a wire rack to cool completely before icing.

Make the maple glaze:

  • In a small bowl, mix the sifted icing sugar and the maple syrup, along with 1 tbsp of water until a smooth icing has formed. The icing should be thin enough to drizzle over the muffins, but not so thin that it runs off immediately. If the icing is too thin, add a little more sifted icing sugar. If the icing is too thick, add a little more water.
  • Drizzle the icing over the cooled muffins, then serve. The muffins are best eaten the same day that they are baked, but leftovers will keep for a day or two, if stored in an airtight container at room temperature.

Notes

  1. You can buy ready-made pumpkin purée in cans from the supermarket- just make sure you get one that is 100% pumpkin (i.e. not pumpkin pie filling).
 
Muffin recipe adapted from https://www.brownedbutterblondie.com/pumpkin-muffins-recipe/
Streusel topping recipe adapted from https://celebratingsweets.com/pumpkin-crumb-muffins-with-cinnamon-icing/#recipe