Pumpkin Spice Latte Muffins

Pumpkin Spice Latte Muffins

16 muffins

Streusel

¾ cup toasted pecans, chopped

⅓ cup granulated sugar

3 tablespoons packed dark brown sugar

3 tablespoons all-purpose flour

2 tablespoons unsalted butter, room temperature

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg


Muffins

1 cup canned pure pumpkin

3 large eggs

⅓ cup espresso or strong coffee, room temperature

1 tablespoon milk

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

2½ cups all-purpose flour

1 cup granulated sugar

¾ cup packed dark brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

¾ cup extra-light olive oil

Streusel

In a medium bowl, combine all of the ingredients and mix with a fork or fingers until the consistency of damp sand.


Muffins

Preheat oven to 350°. Grease or line 16 muffin cups (can bake in two batches if necessary).  


In a medium bowl, whisk the pumpkin, eggs, coffee, milk, vanilla, cinnamon, ginger, nutmeg, and cloves until thoroughly combined. Set aside.


In the bowl of an electric mixer or a large bowl, combine the flour, sugars, baking soda, baking powder, and salt. Beat on low speed until combined. With mixer running, gradually add oil and mix until incorporated then slowly add pumpkin mixture. Turn the mixer speed to medium and beat for 1–2 minutes, scraping the bowl as needed, until batter is slightly fluffy.


Fill prepared muffin cups halfway with batter. Add about 2 teaspoons streusel to each muffin, then top with more batter to reach ⅔ full. Sprinkle with another 2 teaspoons streusel per muffin. Bake 23–27 minutes, until a toothpick inserted in the center comes out clean. Leave oven on if you need to finish baking the rest of the batter.


Cool muffins in pan on a wire cooling rack for 15 minutes before gently removing from pan and setting on rack to cool completely (or serve warm). Re-grease or line muffin tin and repeat with remaining batter and streusel, if baking in two batches. Filling empty muffin cups with water is not necessary. 


Serve muffins warm or room temperature. Leftover muffins keep well for several days stored in an airtight container at room temperature or frozen for longer storage.

From Issue

No. 06 / Fall 2018

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