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pumpkin spice espresso muffins

Pumpkin Spice Espresso Muffins (Dairy Free)

This dairy-free AND no-mixer recipe comes together in minutes and tastes of all the fall goodness! Call it a DF take on the PSL. These pumpkin spice espresso muffins go quickly in our household.

  • Yield: 12 muffins 1x

Ingredients

Units Scale
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup refined (extra virgin) coconut oil, melted
  • 2 eggs + 1 egg yolk, room temp
  • 1 tsp vanilla
  • 1 15 oz can pumpkin puree (can sub homemade puree)
  • 1 1/2 cup all purpose flour
  • 3 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/2 tsp ginger
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp espresso powder dissolved in 4 tbsp hot water, divided
  • 1 cup powdered sugar

Instructions

  1. Preheat your oven to 350 degrees F and line a muffin tin with non-stick liners or prep with baking spray.
  2. In a large mixing bowl, combine melted coconut oil and sugars using a whisk. Add eggs, egg yolk, and vanilla and whisk vigorously until the mixture is homogeneous and slightly lightened in color. Whisk in pumpkin puree and set aside.
  3. In a medium mixing bowl, combine all dry ingredients (flour, baking powder, baking soda, salt, spices). Add dry ingredients to sugar/egg/pumpkin mixture and fold with a spatula until the batter just comes together and no visible flour streaks remain. Add 1/2 of the espresso/hot water mixture (about 2 tbsp) and fold until incorporated.
  4. Using a medium cookie scoop or spoon, fill muffin cups with batter. You’ll want to have them almost full for a domed muffin top. Bake at 350 degrees F for 20-25 minutes, until a toothpick inserted comes out clean. Allow to cool on a wire rack.
  5. Make your espresso glaze. In a small mixing bowl, combine remaining espresso/hot water mixture with 1 cup powdered sugar. Whisk well until the glaze is completely smooth. Gently dip muffin tops into the glaze and allow it to set on a cooling rack. Enjoy!

Notes

  1. All the espresso elements (adding espresso/water mixture to batter, and glaze) are completely optional. Without espresso, you have yourself a bomb dairy-free pumpkin spice muffin!
  2. Muffins can be stored at room temp for 2-3 days or frozen for up to 1 month. They are best stored un-glazed and glazed before enjoying.
  • Author: Caroline Crockett
  • Category: muffins, breakfast