B&B Recipe: Pumpkin Spice Latte Muffins

Pumpkin Spice Latte Muffins

Sugar and spice and everything nice go into these holiday-perfect muffins. Flavored with espresso and topped with caramel sauce, they’re a little bit decadent and absolutely delicious.

Makes 12 muffins or 6 mini bundts

For streusel:
¾ cup pecans, walnuts, or almonds, chopped
1/3 cup granulated sugar
3 Tbsp. packed dark brown sugar
3 Tbsp. flour
2 Tbsp. unsalted butter
¼ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground cloves

For muffins:
3 large eggs
1 cup canned pumpkin puree
1/3 cup espresso or strong coffee, at room temperature
1 Tbsp. milk
1 tsp. vanilla
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
2½ cups flour
1 cup granulated sugar
3/4 cup packed dark brown sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1/3 cup vegetable oil

Can of apple pie filling* (for mini bundts)
Caramel topping

Preheat oven to 350º. Prepare muffin tins and or individual mini bundt pans (shown in photo).

Streusel: In a medium bowl combine nuts, granulated sugar, brown sugar, flour, butter, cinnamon, ginger, nutmeg, and cloves and mix with fingers until moist and crumbly; set aside.

Muffins: In a separate medium bowl, whisk together eggs, pumpkin, espresso, milk, vanilla, cinnamon, ginger, nutmeg, and cloves.

In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, and salt and beat with an electric mixer on low until combined. Slowly add oil and continue to mix until incorporated. With mixer running, gradually add pumpkin mixture. Increase speed to medium and beat until batter is slightly fluffy, 1 to 2 minutes.

If using muffin cups, fill each halfway with batter, then sprinkle muffins evenly with 2 teaspoons streusel topping. Fill cups two-thirds to the top with remaining batter and sprinkle evenly with 2 teaspoons streusel.
For the mini bundt pans do the reverse, put 2 teaspoon streusel in bottom, fill halfway with batter then sprinkle with 2 teaspoon streusel, fill remainder of pan with batter.

Bake muffins or bundts until a toothpick inserted into the center comes out clean, 25 to 30 minutes, rotating tin halfway through baking.

Let sit 10 minutes before transferring muffins or bundts to a wire rack to cool completely. For muffins drizzle caramel topping,
For mini bundts, fill with apple pie filling and then drizzle caramel topping.

Leave a Reply

Your email address will not be published. Required fields are marked *