Streusel-Topped Pumpkin Spice Latte Muffins
These Streusel-Topped Pumpkin Spice Latte Muffins bring all those cozy fall flavours together with pumpkin, warm spices, a splash of espresso and Crosby’s Fancy Molasses for an extra layer of rich flavour. Top them with a buttery walnut streusel and you have the perfect bake for a crisp fall morning
Ingredients
Units
For the streusel: • 1/2 cup walnut pieces • 3 tbsp light brown sugar • 1/3 cup granulated sugar • 3 tbsp all-purpose flour • 1 tsp pumpkin pie spice (or 1/4 tsp each 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 temperature • 2 tsp vanilla • 1/4 cup Crosby’s Fancy Molasses • 3/4 cup oil • 1 cup pumpkin purée (not pumpkin pie filling) • 2 1/2 cups all-purpose flour, spooned in • 1 1/4 cups granulated sugar • 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp each cloves and nutmeg) • 1 tsp baking soda • 1 tsp baking powder
Instructions
1. Preheat oven to 375°F. 2. Line a muffin pan with paper liners. 3. Combine the streusel ingredients and set aside. 4. Whisk together the eggs, coffee, Crosby’s Fancy Molasses, oil, vanilla and pumpkin purée. 5. In another bowl, combine the dry ingredients. 6. Add the wet ingredients to the dry and stir gently, just until combined. 7. Spoon the batter into the prepared pan and top each muffin with about 2 tbsp of streusel. 8. Place the muffins in the oven and immediately reduce the temperature to 350°F. 9. Bake for 25–30 minutes, until the tops spring back when lightly touched.