Breakfast/Brunch

October 20, 2022

Pumpkin Latte Muffins

jump to recipe

Pumpkin latte lovers, now you can enjoy your favorite beverage in muffin form! You can even double-down on your pumpkin latte love and pair these muffins with your spiced coffee beverage of choice. 

Alone, these muffins are refined-sugar-free, sweetened by maple syrup and vanilla, and naturally-sweet pumpkin. You can choose to add the coffee glaze on top or not, but it does help to drive home the coffee flavor and add just a little extra sweetness. 

Now you don’t have to drive to the coffee shop to enjoy a seasonal treat. Enjoy a Pumpkin Latte Muffin with your morning beverage on Halloween morning, or as a pick-me-up later in the day to keep up with excited trick-or-treaters!

‍

Dry ingredients and wet ingredients combined in separate bowls
Combine dry ingredients and wet ingredients in separate bowls.

‍

Stopping the muffin batter into a muffin pan lined with white parchment liners
Add the wet ingredients to the dry, and mix until just combined. Scoop the batter into a prepared muffin tin.

‍

Baked Pumpkin Latte Muffins on a cooling rack, drizzled with coffee glaze
Bake the muffins until a toothpick inserted in the center comes out clean. Allow to cool, then drizzle with the coffee glaze.

‍

Pumpkin Latte Muffins on parchment paper surrounded by whole coffee beans, small pumpkins and a large mug of coffee
Serve as soon as possible once muffins are glazed, ideally with a cup of coffee.

‍

Pumpkin Latte Muffins

Pumpkin latte lovers, now you can enjoy your favorite beverage in muffin form!

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

20

min

total:

30

min

Print It

Ingredients

2 cups all-purpose flour

1/4 tsp. sea salt

2 1/2 tsp. baking powder 

1/2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2 cup pumpkin puree

1/2 cup pure maple syrup

1/3 cup melted coconut oil

3/4 cup strong brewed coffee

1 large egg

1 tsp. vanilla extract 


For glaze (optional):

1 cup powdered sugar

2 Tbsp. strong brewed coffee 

1/8 tsp. sea salt

Instructions

  1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper liners, or grease each muffin cup lightly, and set aside. 
  2. In a large mixing bowl, combine dry ingredients: flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
  3. In a medium mixing bowl, whisk wet ingredients: pumpkin puree, maple syrup, coconut oil, coffee, egg, and vanilla. 
  4. Add wet ingredients to dry ingredients, and stir until just combined. 
  5. Use an ice cream scoop or spoon to pour batter into prepare muffin tin, dividing equally among the 12 cups.
  6. Bake at 375 degrees F for 18-20 minutes. Remove from oven, let cool in the pan 15 minutes, and then transfer muffins to a wire rack to cool completely. 
  7. While muffins are cooling, prepare your glaze. This step is optional, but it helps drive the coffee flavor home! Whisk coffee and powdered sugar, until powdered sugar is completely dissolved. Once muffins are cooled, drizzle with coffee glaze. 
  8. Store muffins in an airtight container for up to 3 days.

You might also like

Green Chile Cornbread Strata
Taco Tofu Scramble
Lemon Chia Seed Muffins

Hi there, I’m Kira!

I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!

follow me on socials

What's in season

California Roll Mac Salad
Quinoa Peanut Crunch Salad
Coconut Mango Lime Baked Oatmeal

Leave a comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
Recipesaboutcontact
COPYRIGHT © the joyful plateful 2024
•
ALL PHOTOS COURTESY
The joyful plateful
•
TEMPLATE BY
Saevil Row