On crisp fall mornings, warm your belly with a breakfast that celebrates one of the most popular flavors of fall: pumpkin spice latte muffins. It only takes about 30 minutes to make these streusel-topped muffins, from start to delicious finish.
Video: How to Make Pumpkin Spice Latte Muffins
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Things You'll Need
1/2 cup rolled oats (not instant)
1/2 cup flour
1/2 cup brown sugar, packed
1/2 cup roasted pumpkin seeds
1/4 cup butter, softened
2 2/3 cup all-purpose flour
3 Tbsp. espresso powder
2 tsp. baking soda
1 tsp. salt
1 can of pumpkin pie filling, 15 oz.
1/4 cup sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
1 cup white chocolate chips
Cupcake liners
Muffin pan
1. Make the streusel topping
To begin, heat the oven to 350°F. Place paper liners in a muffin pan and set aside.
In a small bowl, combine the rolled oats, 1/2 cup of flour, 1/2 cup of brown sugar, roasted pumpkin seeds, and softened butter. Combine thoroughly and set aside (to use as the streusel topping later).
2. Mix the flour base for the muffins
Sift together 2 2/3 cups of flour, 3 tablespoons of espresso powder, 2 teaspoons of baking soda, and 1 teaspoon of salt.
3. Make the pumpkin mixture
Combine the pumpkin pie filling, 1/4 cup of sugar, 1 cup of brown sugar, and 1 cup of vegetable oil. Lightly beat 4 large eggs. Add to the mixture and mix well.
4. Combine the wet ingredients with the flour base
Make a small well in the dry ingredients, and then add the wet ingredients. Stir to moisten.
5. Add the chocolate chips
Add 1 cup of white chocolate chips and stir until thoroughly combined.
6. Fill the liners and top with streusel
Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full. Top each muffin with the streusel.
7. Bake the muffins
Bake for 18 to 20 minutes. Serve warm.
