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Pumpkin Spice Latte MUFFINS

Adding caffeine straight into baked goods is nothing new around here. For this latest edition, we’ll take the flavors of a pumpkin spice latte and infuse them into tasty little whole-grain muffins. Seriously, I’m shocked at how much these actually taste like a Pumpkin Spice Latte. The espresso flavor (from instant coffee added to the batter) comes through strong, and the pumpkin pie spice adds, you know, pumpkin spice flavor. But unlike the real PSL, this one also includes pumpkin in the form of pumpkin puree, which adds lots of flavor, moisture, and nutrients to these simple, easy-to-make holiday muffins.

Breakfast + coffee all in one? Mornings don’t get much better than that… especially when you still get to use your favorite mug 🙂



Makes: 10-12 muffins


  • 1 tablespoon ground flax
  • 1 cup non-dairy milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1/3 cup maple syrup
  • 1/4 cup pumpkin puree
  • 1/4 cup coconut oil
  • 1 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 packets Starbucks Via (or other instant coffee)
  • 1 tablespoon brown sugar, optional

Preheat oven to 375º F

Step One

Make a “flax egg” by combining 1 tablespoon flaxseed with 2 tablespoons water. Set aside while going through the next few steps, allowing it to form a gel.

Step Two

Combine the wet ingredients in a bowl (non-dairy milk, lemon juice, vanilla, maple syrup, pumpkin puree, and 1/4 cup melted coconut oil). Stir to combine and set aside for a few minutes, which will allow the lemon to create a kind of vegan buttermilk in this liquid.

Step Three

Meanwhile, in a larger bowl combine the dry ingredients (whole wheat flour, baking powder, salt, pumpkin pie spice, and 2 packets of Starbucks via). Stir to combine. Via is my favorite way to add coffee into baked goods because you get tons of coffee flavor without screwing up your proportions, as you would if you added liquid coffee.

Note: I think the flavors are really balanced here, but if you want extra coffee and/or spice in your muffins, feel free to boost either of these. Also, they’re only mildly sweet and you can add more maple syrup above if extra sweetness is your thing.

Step Four

Slowly pour the wet ingredients into the dry and *gently* mix together until just combined (as always, over-mixing will make the muffins rubbery). Then spoon into a cupcake-lined muffin tin and bake at 375º F for about 20 minutes, until a toothpick comes out clean.

Optional: sprinkle pumpkin pie spice + brown sugar on top of each muffin before baking.



Leave a Reply
  1. What measurement of instant coffee would 2 packs of the Starbucks equal out to if I want to use other instant coffee instead?

  2. Just made these and eating them as we speak. Yummy! And I like that they are not too sweet. Very creative recipe, thanks Andrew!

  3. I like this recipe, but I absolutely love your mug!:)
    Could you tell me please where did you buy it? (Hopefully they have a webshop, as I don’t live in the US…)

  4. I just made these (in the oven as we speak) but it does’t look like they are rising! I did substitute almond flour instead of whole wheat flour – is that my problem??

    • Yes, almond flour is the problem. Almond meal has more in common with sand than wheat flour. It’s just little pieces of almond. It’ll never work as a wheat flour replacement. If you’re trying to avoid wheat, some kind of gluten free flour blend might be a better choice.

  5. Good morning Andrew! How did I miss this recipe?? I’ve got friends popping by for coffee and I’ll be serving these. They are baking right now and smell amazing! I can hardly wait for them to be done.

    You’re always my go-to for baked goods because I know I’ll find something both healthful and delicious. Many thanks.

    (And for once, I followed a recipe exactly. What can I say… I’m a recipe renegade.)

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