August 4, 2021

Pumpkin Latte Muffins

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

Muffin tin with paper liners next to bowl of dry ingredients and bowl of wet ingredients for muffins
Prepare your muffin tin, and mix dry ingredients and wet ingredients in separate bowls.

Hand with an ice cream scoop transferring batter into muffin pan
Using an ice cream scoop makes for easy transfer of batter into the muffin pan.

Twelve baked Pumpkin Latte Muffins with coffee glaze on a wire cooling rack
After muffins bake and cool, drizzle with coffee glaze for extra flavor.

Pumpkin Latte Muffin on a green plate next two a white mug with fall leaves and a small pumpkin
Enjoy! (Garnish with chopped chocolate-covered coffee beans if you have them!)

Original publication date: October 26, 2020

Pumpkin Latte Muffins

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


Kira Freed - The Joyful Plateful











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

1/4 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

Pinch of sea salt


  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.
  8. Once muffins are cooled, drizzle with coffee glaze. Garnish with chopped chocolate-covered coffee beans (optional).
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May 24, 2022
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!