Pumpkin Spice Latte Muffins
Today is August 27th, which can only mean one thing…it’s PSL release day! So I couldn’t help but make these super light and fluffy muffins in honour of my favourite Fall beverage.
There seems to be a love it or hate it consensus when it comes to the Starbucks Pumpkin Spice Latte. I am definitely in the love it category. As a women living in North America it might be a cliché for me to say that Fall is my favourite season and everything that goes along with it including pumpkin spice lattes, big cozy sweaters paired with knee high boots, and spending most of the season frolicking through pumpkin patches. But I don’t care, I will wear that cliché badge with pride. Let the haters hate! I’ll just be over here, pretending it’s not August, wrapped up in my favourite blanket sippin’ on that sweet pumpkin coffee nectar.
So if you are a PSL fanatic like me, or just want to bake the perfect Fall muffins packed with pumpkin, spice and everything nice (that would be caffeine), then this recipe is for you. Oh and as always, they’re gluten free!
Pumpkin Spice Latte Muffins
Ingredients
Muffin Batter
- 200 g gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp Nescafe Gold Espresso
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp clove
- 1/2 tsp ground ginger
- 200 g granulated sugar
- 50 g light brown sugar
- 250 g canned pure pumpkin puree
- 130 ml vegetable oil
- 70 ml water
- 2 US large eggs
Crumb Topping
- 3 tbsp unsalted butter (room temperature)
- 2 tbsp light brown sugar
- 70 g gluten free flour blend
- pinch kosher salt
Instructions
- Preheat oven to 175°C/350°F degrees. Line a 12 cup muffin pan with paper liners or brush bare muffin tins with oil. Set aside.
- For the crumb topping, combine butter, sugar, flour and salt in a bowl and using your hand mix until large clumps form. Set aside in the fridge.
- In a large bowl, whisk flour, baking powder, baking soda, salt and spices; set aside.
- In a medium bowl, whisk together sugar, oil, pumpkin, eggs and water to combine; add dry flour mixture. Mix just until all everything is combined (try not to overmix).
- Divide the pumpkin mixture evenly into muffin tins; sprinkle your crumble topping.
- Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean. Allow to cool for 5 minutes in the pan, then pop out and let cool on a cooling rack.