I’ve never fallen into the whole pumpkin spice everything craze before this year, but since we absolutely love homemade baked treats, I decided to do it this year… and we were so grateful we tried this recipe from Pop Sugar !
I made two different batters (splitting the recipe equally): one with the espresso powder (for the Latte Muffins), and one that was simply regular Pumpkin Spice for my 4 year old. The pictures might be a bit blurry sometimes – our camera wasn’t working and I had to use my phone camera (which is not the best)!
You start with the dry ingredients, the flour, baking soda, and espresso powder if you’re using it.
The Espresso Powder I used:
Then you add the special spices that smell like Autumnal Heaven! Nutmeg, Cinnamon, and Cloves – spices I’ve never baked altogether with before, and completely made this process of making the muffins from scratch totally worth it!
Next you work in a separate bowl with the pumpkin puree
Add the white and brown sugars and the oil, then use a mixer to make the batter, after the sugar is completely incorporate, add the eggs and mix until smooth
Add the flour dry mixture into the wet batter slowly, beating until all of it is just combined.
I ended up with the lighter batter for the Regular muffins, and the darker batter for the Latte ones. The bowl at the top was the streusel topping mixture (minus the dried oats), follow the instructions below or watch the video to see how easy that is to create
Now you’re ready to fill your muffin cups!
Add the streusel on top for a bit of sweetness with the spice
- For muffins:
2 2/3 cups all-purpose flour
3 tablespoons espresso powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
1 teaspoon salt
1 15-ounce can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
For streusel topping:
1/2 cups rolled oats
1/2 cups flour
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
- Preheat the oven to 350ºF. Line a cupcake pan with liners.
- Make the muffins: In a medium bowl, combine flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Stir, and set aside.
- In another bowl with an electric mixer, blend pumpkin, granulated sugar, brown sugar, and oil; add the eggs, and mix on low.
- Add the flour gradually to the mixture, continuing to beat on low until fully incorporated.
- Transfer batter to the cupcake liners, filling until 3/4 full.
- Make the streusel topping: Combine oats, flour, brown sugar, melted butter, and salt together until well combined.
- Top each muffin with a generous portion of streusel mixture. Transfer muffins to the oven, and bake until they are golden brown, about 18-20 minutes.
We love cream cheese frosting, so we decided to make these muffins sweeter and easy to decorate with sprinkles and icing!
The recipe made 48 muffins!!!! They were smaller than the 24 shown in the video, so that’s what happened – but the extra was great as we got to share with family and friends, everyone loved them.