Pumpkin Spice Latte Muffins

Come September 1st people start talking about fall and all things fall-related even though the official start of fall isn't until 3 weeks later on September 22nd. It's now been almost 3 weeks since the official start of fall and while the weather here in Israel is still quite warm during the day, in Jerusalem I no longer wear sandals in the evening so for me, fall has finally begun. 

Whenever you think that fall begins there is one thing that has become synonymous with the start of fall and that is the pumpkin spice latte. The drink that was made famous by Starbucks (who started selling the seasonal item a bit too early this year on August 24th) is made with coffee, sweeteners, milk, and pumpkin pie spice. There was no actual pumpkin in the pumpkin spice latte until 2015 and it was only added to appease those that wanted to see actual pumpkin in the list of ingredients. Pumpkin spice is a spice mix made of the spices that are traditionally used in pumpkin pie: cinnamon, clove, ginger, and nutmeg. There is no actual pumpkin in the pumpkin spice mix. 

The combination of the warm spices with the bold flavor of coffee is a great combination and is delicious in latte form. But the pumpkin spice phenomenon has gotten a little out of hand with pumpkin spice hummus, dog treats, air freshener, seltzer, and the list goes on. 

I think that pumpkin spice should be used only in pumpkin pie, pumpkin spice lattes, and now pumpkin spice latte muffins! I took the flavors of this cozy fall drink and turned it into a muffin and I went with the original latte recipe and there is no actual pumpkin in these muffins just lots of coffee and pumpkin spice. 

If you don't have pumpkin spice on hand no worries it's simple to make your own blend

Enjoy these muffins with a piping hot latte and enjoy the cozy fall flavors even when it's still 82°F outside. 

Pumpkin Spice Latte Muffins

1/2 cup hot water 

2 Tbsp instant coffee granules 

2 1/2 cups flour 

2 tsp baking powder 

3/4 tsp salt 

2 tsp pumpkin pie spice OR 1 tsp cinnamon + 1/4 tsp ground nutmeg + 1/4 tsp ground ginger + 1/8 tsp ground clove

1/2 cup milk of your choice 

2 eggs

1/3 cup oil 

2 tsp vanilla extract

1/2 cup sugar 

2 Tbsp turbinado sugar - optional 

1/4 cup mini chocolate chips - optional 

Preheat oven to 400°F/200°C 

Line a standard-size muffin tin with paper liners or coat with non-stick cooking spray. 

Dissolve the coffee in the hot water and set it aside to cool slightly.

In a large bowl mix together the flour, baking powder, salt, and spices. In a liquid measuring cup or medium bowl mix together the milk, eggs, oil, and vanilla. Add the liquid ingredients to the dry along with the coffee and the sugar. Mix until just combined.

Scoop into prepared muffin cups and top with turbinado sugar and/or mini chocolate chips. Bake for 14-16 minutes. 

Yield: 12 standard size muffins 

Like all the muffins on this blog, these should be stored in a zip-top bag or airtight container on the counter for 2 days (if you don't eat them all before hand) they also freeze beautifully.