Pumpkin Spice Latte Streusel Muffins

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.


Now that it’s officially fall, I can start posting pumpkin recipes with reckless abandon ;).

Last fall – in the foodie blogosphere – was the year of homemade Pumpkin Spice Lattes; you know, the seasonal Starbucks beverage that clocks in at 200 calories and 37 grams of sugar for a tall (12 oz) latte made with skim milk and served without whipped cream. Order a grande (16 oz) with 2% milk and whipped cream, and you’ll be set back 380 calories, 13 grams of fat, and 49 grams of sugar.

NamePumpkin Spice Latte Streusel Muffins
Prep Time15 minutes
Cooking Time18-20 minutes
Total Time35 minutes
Servings12 muffins
Yield12 servings
Pumpkin Spice Latte Streusel Muffins


No wonder food bloggers everywhere offered up their own healthier versions.

To be honest, I was never a huge fan of the pricey, over-sweetened, slightly artificial-tasting original, but I did find a few blogger “knock-offs” that were just a tad sweet and actually tasted like pumpkin.

Here’s my recipe for an Iced Pumpkin Spice Latte.

Pumpkin Spice Latte Streusel Muffins

{There will be many of these made over the next few weeks, until the temperature drops… at which point I’ll switch over to a hot homemade version!}

Pumpkin Spice Latte Streusel Muffins

Anyway… I have a premonition that this fall will be the year of pumpkin spice latte-inspired recipes. The first I encountered was one for cupcakes over on Annie’s Eats. For those of you not familiar with Annie’s blog, let me be the first to tell you that she is über-talented at cupcake (and cookie… and cake… and everything pastry) decorating. Head on over to check out her beautiful cupcakes, complete with whipped cream and a caramel drizzle.

Pumpkin Spice Latte Streusel Muffins

Now, although I enjoy a delicious cupcake as much as the next person, I very rarely make them at home because a) I would be the only one eating them as John isn’t a big dessert person [= dangerous], b) I am pretty terrible at piping frosting, and c) there is typically a ton of sugar in ‘em [see a) above].

Pumpkin Spice Latte Streusel Muffins

The clear line of logic, then, was to morph those gorgeous cupcakes into (less pretty but more healthful) muffins.

Pumpkin Spice Latte Streusel Muffins

I subbed in whole wheat pastry flour, cut down on the sugar, and swapped in unsweetened applesauce for some of the oil.

I also baked brewed coffee (well, decaf) right into the muffins rather than brushing it on top after baking.

Finally, I omitted the whipped cream and caramel finishing touches and instead created a cinnamon-espresso streusel to give the muffins some extra oomph.

Pumpkin Spice Latte Streusel Muffins

With these muffins baking in the oven, your nose will convince you that you’re standing right between a bakery and coffee shop.

The sugary fragrance of warmly spiced baked goods intermingled with the aroma of freshly brewed coffee is so intoxicating that I wish I could bottle it and spray it on as perfume.

Or at least infuse a candle with it.

Pumpkin Spice Latte Streusel Muffins

As with the aroma, the flavor of these muffins beautifully marries together pumpkin spice and espresso. The soft and tender muffins are delicious enough on their own, but the cinnamon-espresso streusel pushes them over the top.

Pumpkin Spice Latte Streusel Muffins

This is juuuuuust the beginning of the copious amount of pumpkin recipes I have stockpiled in my drafts folder.

I hope you’re ready!


  • 1 1/3 cup whole wheat pastry flour
  • 1 1/2 Tbsp espresso powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/2 tsp salt
  • 3/4 cup pure pumpkin puree
  • 1/4 cup unrefined granulated sugar
  • 1/4 cup lightly packed brown sugar
  • 1/4 cup unsweetened applesauce
  • 2 Tbsp canola oil
  • 2 large eggs
  • 1/4 cup room-temperature brewed strong coffee or espresso

Cinnamon-Espresso Streusel:

  • 1/3 cup whole wheat pastry flour
  • 1 Tbsp brown sugar
  • 2 tsp Turbinado sugar
  • 2 Tbsp rolled oats
  • 1/2 tsp ground cinnamon
  • 1 tsp espresso powder
  • 2 Tbsp canola oil

Estimated Nutrition Per Serving

Calories: 230 calories

Total Fat: 10g

Saturated Fat: 6g

Cholesterol: 54mg

Sodium: 238mg

Total Carbohydrates: 31g

Dietary Fiber: 2g

Sugars: 17g

Protein: 3g

Pumpkin Spice Latte Streusel Muffins


1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

2. Make the Streusel Topping

In a small bowl, combine the flour, sugar, oats, ground cinnamon, and a pinch of salt.

Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.

3. Prepare the Muffin Batter

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves. Set aside.

In a separate large bowl, whisk together the granulated sugar, brown sugar, and melted butter until well combined.

Add the eggs, one at a time, mixing well after each addition.

Stir in the pumpkin puree, instant espresso powder, milk, and vanilla extract until the mixture is smooth.

4. Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.

5. Fill the Muffin Cups

Fill each muffin cup with the batter until they are about 2/3 full.

6. Add Streusel Topping

Sprinkle a generous amount of the streusel topping over each muffin.

7. Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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