Pumpkin Spice Latte Muffins are going to become your go-to breakfast during fall
I’m obsessed (like seriously OBSESSED) with pumpkin spice latte! I’m one of those persons that talk year round about how great fall is because I get to drink all the pumpkin spice lattes in the world, yes I know it’s #basic but I seriously don’t have an excuse I just love it too much + I call Starbucks my unofficial office (I set up shop there at least once a week) so I’m incredibly close to the source.
Being the crazy pumpkin spice latte girl that I am, last year I made these Pumpkin Spice Latte Cupcakes. They went viral. I got a ton of comments and happy emails about them, and I felt like some pumpkin spice latte magician. It was cool; I made one too many batches of it (read: I ate a lot) ad I decided to call it a tradition
So now, every year I’m going to be baking some pumpkin spice latte treat. This year is all about pumpkin spice latte muffins and OMG they are good!
And I mean they are mind blowing good I just want to eat the whole pan of them good. It’s like a pumpkin spice latte had a love child with the best muffins.
Wow, just wow
They are fluffy, and filling, and they are packed with coffee, so you get to eat your caffeine fix wich is a must for those mornings when you need all the coffee /and you need it now)
They are also the best on-the-go breakfast, and they are a great uber filling snack. Actually, with all the wedding planning craziness + keeping with all the workload at the same time, I’m snacking on the non-stop when the afternoon slump kicks in.
Looking for more muffin recipes? Check these Healthy Chocolate Muffins!
The secret to perfect Pumpkin Spice Latte Muffins
For me, the secret to making them so delicious is something I learned in the Bouchon Bakery cookbook. You need to let the batter rest. If you are short on time then definitely skip the extra step (which is hands off) but if you want muffins that taste straight out of your dreams then let the batter rest.
I like to let it rest overnight and bake the muffins in the morning, the batter hydrates and relaxes which in turn result in a bigger crumb, a moister muffin and a better taste (since the flavors enhance when rested)
- 3/4 Cup oil
- 3 Cups flour
- 2 teaspoon baking powder
- 1 tablespoon pumpkin spice
- 1 Cup coffee
- 3 Eggs
- 2 Cups pumpkin puree
- 1 Cup sugar
- For the glaze
- 3/4 Cup confectioners sugar
- 2 tablespoon cream cheese
- 1 tablespoon milk
- In a bowl mix the oil and the sugar. Add the coffee and the eggs and continue mixing.
- Incorporate the dry ingredients and keep mixing until well incorporated.
- Cover with plastic wrap and take to the fridge and let it rest overnight (or at least 2 hours.
- Preheat the oven to 350 degrees. Line a muffin tin with 24 muffin liners.
- Scoop batter into each muffin liner until they are 3/4 full and take to the oven.
- Bake for 25 to 30 minutes or until done.
- Remove from the oven and the cupcake tin and let them cool until they are no longer hot to the touch.
- Meanwhile, whip up the cream cheese glaze. In a bowl mix the cream cheese with the milk and add the confectioners’ sugar. Beat until well incorporated and fill a piping bag.
- Drizzle over the muffins.