Pumpkin Spice Latte Muffins (a Streusel-Topped Treat)

Servings: 16 muffins serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

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Pumpkin spice latte muffins

These streusel-top pumpkin spice latte muffins are spiked with coffee. They’re sweeter than my regular muffins and are a nice treat on a cool fall day. These muffins are surprisingly light textured for pumpkin muffins.

If you love baking with pumpkin (and want to use up the rest of your can of pumpkin puree) visit our Pumpkin Baking page.


  • I use an ice cream scoop to portion the dough. It’s tidy and even.
  • You can omit the streusel and top with pumpkin seeds instead. (Check them for doneness at the 20-minute mark if there is no streusel.)


Pumpkin Spice Latte Muffins

Pumpkin spice latte muffins
  • Author: Bridget Oland


For the streusel:

  • 1/2 cup of walnut pieces
  • 3 Tbsp. light brown sugar
  • 1/3 cup sugar
  • 3 Tbsp flour
  • 1 tsp. pumpkin pie spice (or ¼ tsp. each of cinnamon, ginger, nutmeg and cloves)
  • 2 Tbsp. butter, softened

For the muffins:

  • 3 large eggs, room temperature
  • 1/3 cup espresso or good strong coffee (room temp)
  • 2 tsp. vanilla
  • ¼ cup Crosby’s Fancy Molasses
  • ¾ cup oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 ½ cups all-purpose flour, spooned in
  • 1 ¼ cups granulated sugar
  • 2 tsp. pumpkin pie spice (or 1 tsp. cinnamon, ½ tsp. ginger, ¼ tsp. each of cloves and nutmeg)
  • 1 tsp. baking soda
  • 1 tsp. baking powder


  1. Preheat oven to 375 F
  2. Line muffin pan with paper liners
  3. Combine streusel ingredients and set aside.
  4. Whisk together the eggs, coffee, molasses, oil, vanilla, and pumpkin puree.
  5. In another bowl combine the dry ingredients.
  6. Add the wet ingredients to the dry and stir gently, just until combined.
  7. Spoon into prepared pan and top each muffin with about 2 Tbsp. streusel.
  8. When you put them in the oven immediately reduce the heat to 350 F
  9. Bake for 25-30 minutes, until the tops spring back when lightly touched.


If you loved this recipe let us know in the comments below. Be sure to give it some stars too!

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13 thoughts on “Pumpkin Spice Latte Muffins (a Streusel-Topped Treat)

  1. LESLEY says:

    Can you leave out the coffee in the recipe?

    1. Bridget Oland says:

      Hi Lesley, Yes, you can replace the coffee with water or tea. Enjoy!

  2. Lule says:

    Fantastic recipe! Made a loaf instead of muffins; baked it a little longer, 55 minutes. Great flavours with Crosby molasses, pumpkin spice and rich coffee lingering in the background. Very moist and not too sweet; streusel topping would be great on ANY loaf, muffin or coffee cake. A lovely recipe to add to my fall/ winter collection. Thank you Bridget!

    1. Bridget Oland says:

      Thanks for the suggestion to bake as a loaf Lule. Glad you enjoyed it.

  3. Becky Pears says:

    Can this be done gluten free?

    1. Bridget Oland says:

      Hi Becky, I haven’t ever made them with gluten free flour but the recipe should work just fine with a 1:1 GF flour.

  4. Paul Proper says:

    Love pumpkin loaf and muffins

  5. Mary Jane Penny says:


  6. Sandra Mae MacDonald says:

    I made these muffins twice and came out perfect both times. Great recipe Bridget!

    1. Bridget Oland says:

      Thanks Sandra. I’m so happy you enjoyed them.

  7. Lynda says:

    Loved these muffins – moist and so much flavour!

  8. Lisa says:

    Fantastic, so quick and easy to make.
    I used half oil, half applesauce and they are perfect.
    Thank you! 😀

  9. Kim Z. says:

    These are my most favorite muffins. Thanks for a great recipe!

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