Pumpkin Muffins and Pumpkin Spice Latte

These Pumpkin Muffins are simply magical in addition to being the true personification of fall. These tender, fluffy muffins are infused with all the traditional autumn spices. What’s more, they are endlessly adaptable. Crystallized ginger, dried craisins, or toasted pecans or pepitas can be mixed into the batter. Serve with cinnamon butter and you have breakfast. Top with cinnamon spiced cream cheese icing and they turn into cupcakes. Alternatively, the muffins can be topped with cinnamon sugar prior to baking and avoid the need for any topping whatsoever. Whichever preparation you choose, be sure to serve them with this quintessential and homemade version of a Pumpkin Spice Latte, which uses a sweet and warming pumpkin spice mixture to jazz up your morning coffee. 

Pumpkin Muffins and Pumpkin Spice Latte

Serves: 12 muffins

Muffins Adapted from Teatime Celebrations 2016


  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 cup canned solid-pack pumpkin
  • 2 large eggs
  • 2/3 cup buttermilk
  • ¼ cup vegetable oil
  • Optional add-ins: see note above


  1. Preheat oven to 400 degrees and line a 12-well muffin pan with cupcake liners. 
  2. In a large mixing bowl, combine dry ingredients along with any optional add-ins, if desired. In a separate mixing bowl, combine canned pumpkin, eggs, buttermilk, and vegetable oil and whisk well.
  3. Add wet ingredients to dry ingredients, fold gently with a silicone spatula until flour is fully incorporated. Do not overmix. 
  4. Divide batter evenly among muffin wells and bake for 18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Serve with cinnamon butter or cinnamon cream cheese frosting, if desired. 

Cinnamon Butter

  1. Combine 1 stick room temperature butter with 1 tablespoon honey, 1 teaspoon cinnamon, and a pinch of salt. Serve alongside pumpkin muffins.

Cinnamon Cream Cheese Icing

  1. In a stand mixer fitted with a paddle attachment, beat 1 stick room temperature butter and an 8 oz. package room temperature cream cheese on med-high speed for 3 minutes. Add 3 cups confectioner’s sugar, 1 teaspoon cinnamon, a pinch of salt, and 2 teaspoons vanilla extract. Frost pumpkin muffins.

Pumpkin Spice Lattes

Adapted from Vitamix

Serves: 2 cups pumpkin spice mixture= 8 lattes

Pumpkin Spice Ingredients:

  • 1 ¼ cup water
  • ½ cup solid-pack pumpkin
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves


  1. In a Vitamix or high-powered blender, combine ingredients and process for two minutes. Mixture can be kept refrigerated for 4-5 days. 

Per latte:

  • ½ cup Pumpkin Spice Mixture
  • ½ milk
  • 1 ½ cups coffee


  1. In a Vitamix or high-powered blender, combine ingredients and process for 20 seconds until mixture is frothy. Pour into coffee mugs and garnish with a dusting of cinnamon, if desired. Serves 2. 

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