Pumpkin Spice Latte Muffins

by Pamela

pumpkin spice muffins, pumpkin spice latte muffins, pumpkin spice coffee

Pumpkin spice latte– it’s EVERYWHERE this time of year. I’m pretty sure that I’ve seen pumpkin spice added to just about everything this year…including meat. After many years of this “thing” building and building, I finally caved and am adding pumpkin spice muffins to the site. Specifically,my recipe is for pumpkin spice latte muffins. Yes, this is a take on that famous coffee chain that rhymes with Starschmucks popular drink.

While I’m not a fan of having pumpkin spice in my coffee, I am a fan of it in baked goods. These pumpkin spice muffins have a nice hit of spice along with the flavor of coffee, courtesy of instant espresso powder. I have to admit…this pumpkin spice/coffee flavor combo works for me. Probably because there’s flour, sugar, and egg between the two flavors.

These pumpkin spice muffins tase like your favorite Autumn coffe drink

I made this muffins when my parents were here and I think they disappeared in about 5 minutes…all of them. You see the one that’s broken in half in the picture? That’s the one I got to eat!

These pumpkin spice muffins are so easy to make. If you’ve got to bring something to a party this Fall, I recommend you make these. They’ll disappear as soon as you set them down and you’ll be inundated with requests for the recipe. (May I suggest you bring a few copies of the recipe? Or you could just send them over here, to the site.)


Pumpkin Spice Latte Muffins
Prep time
Cook time
Total time
These pumpkin spice latte muffins will make you all warm feeling inside without worrying about spilling that pumpkin spice latte all over yourself.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 1½ Cups Whole Wheat Pastry Flour
  • 1 Cup Canned Pumpkin (not pumpkin pie filling)
  • ¾ Cup Brown Sugar
  • 1 Large Chicken Egg
  • 2 Tablespoons Canola Oil
  • 2 Tablespoons Espresso Powder
  • 1 Teaspoon Baking Soda
  • ¾ Teaspoon Nutmeg
  • ¾ Teaspoon Cinnamon
  • ½ Teaspoon Powdered Ginger
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Ground Cloves
  • ¼ Teaspoon Allspice
  • ¼ Teaspoon Salt
  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Add all ingredients to large bowl and mix until thoroughly combined.
  3. Either line a 12 cup muffin tin with cupcake liners or spray the muffin tin with cooking oil (and you won't need to use the paper liners).
  4. Fill the muffin tins ¾ full of batter.
  5. Bake for 15-20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
  6. Let cool for 10 minutes then remove muffins from the tin and let cool completely.
  7. Serve.


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Cara's Healthy Cravings October 30, 2014 at 6:13 pm

I love the idea of the expresso powder in there! They look delightful!

Pamela October 31, 2014 at 6:21 am

Thanks Cara! I love using espresso powder to bring that coffee flavor to baked goods. (No extra liquids to deal with.) 😉

Sippitysup October 29, 2014 at 7:05 pm

Yay pumpkin! GREG

Maureen | Orgasmic Chef October 29, 2014 at 7:33 am

It is the time of year that every good American does something with pumpkin spice. I’m going to chop up my pumpkin and make pies. or these muffins. or both. 🙂

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