The Best Healthy Pumpkin Spice Latte Breakfast Muffins

My pumpkin spice latte breakfast muffins are going to be your new favorite on-the-go fall breakfast food! Pumpkin pies, cookies, and lattes are just some of the crowd favorites.

If you are looking for your Pumpkin Spice Latte fix but also want to make sure you are including a healthful, filling, and delicious breakfast in your day, then I have just the recipe for you! Enter: Healthy PSL Breakfast Muffins!! AKA: The fall recipe of your dreams.

Ingredients

This recipe is super simple and can be easily thrown together in one big bowl!

• Pumpkin puree: Be sure to use plain pureed pumpkin in this recipe and not pumpkin pie filling! The cans can be deceiving! 
• All-purpose flour: Of course, you can swap for whole wheat or more oat flour! These flours absorb more liquid, so I recommend using less than the recipe calls for if you are swapping for one of these heartier flours. 
• Oat flour: I like to keep this on hand whenever possible! When I’m in a hurry I use Bob’s Red Mills oat flour, but it is also SUPER easy to make by throwing old-fashioned oats into a blender or food processor and blending until fine! 
• Instant oats: You can definitely use old-fashioned oats instead! I just happened to have instant oats on hand. I prefer instant oats in recipes like this because it makes the pumpkin muffins chewier!
• Eggs: Use room temperature eggs if possible! They mix into the batter much easier. 
• Full-fat Greek yogurt: If you don’t have any Greek yogurt on hand, butter or coconut oil would be a good replacement. 
• Butter: This recipe uses such a small amount of butter that it won’t make a difference if you use salted or unsalted. Use what you have! Looking to avoid butter? Try coconut oil instead!
• Flaxseed meal: Ground flaxseeds.
• Brown sugar: Adds complexity and chewiness to the muffin. Coconut sugar would be a great swap for this!
• Cane sugar: This helps the crust form on the muffins. You can also use more brown or coconut sugar for this if you’d prefer it!
• Maple syrup: I love using Maple Syrup in my recipes because it adds more dimension to the recipe. Feel free to use all Maple syrup if you are avoiding all refined sugars. You just might need to add more flour!
• Baking powder: This is what makes these bad boys rise! Don’t forget it or you’ll have flat, sad muffins. 
• Salt: I used pink Himalayan sea salt, but any salt is fine.
• Pumpkin pie spice: Need I say more?!
• Vanilla extract: Another essential!
• Instant espresso powder: This is where the latte part comes in. Sharing these with your kiddos? Just leave it out! They will still be delicious. 

Equipment

• Mixing Bowl (or stand mixer)
• Whisk 
• A 6-Jumbo-Muffin Tin (what I used) or A 12-Muffin-Tin 
• ½ cup scoop for jumbo muffins or ¼ cup scoop for standard muffins
• (Optional) blender for making oat flour

How to make Pumpkin Spice Latte Breakfast Muffins

1. Preheat your oven to 375 degrees Fahrenheit
2. In a large mixing bowl, add pumpkin puree, sugars, maple syrup, vanilla, eggs, butter, and Greek yogurt. Stir until just combined.
3. In a separate bowl, combine AP flour, oat flour, baking powder, salt, instant coffee, flaxseed and pumpkin pie spice.
4. Add dry ingredients to wet ingredients and stir until fully combined.
5. Spray non stick muffin pan (6 jumbo or 12 regular) with cooking spray.
6. Add in ½ cup of batter to each jumbo muffin or ¼ cup to each regular muffin tin.
7. Bake in preheated oven for 20-30 minutes.

Variations

• Coconut oil: Use instead of butter 
• Spinach: Add all ingredients plus spinach (probably ½ to 1 cup for this recipe) to a blender (minus quick oats and eggs) and blend until spinach is incorporated. Then mix in the eggs and oats. 
• Pecans or Walnuts: Add roughly a cup or so to the batter and/or on top before baking. 
• Banana: Add in a very ripe banana in place of the Greek yogurt.
• Apple sauce: Substitute ¼ cup of apple sauce for each egg in this recipe. 
• Cacao nibs or dark chocolate chips: This speaks for itself! Dark chocolate chips will be a bit sweeter than the nibs, but nibs are healthier. 

FAQ

Healthier Pumpkin Spice Latte Breakfast Muffins

Audrey

Introducing your new favorite fall recipe! These healthy-ish pumpkin muffins are soft, sweet, tasty, and nourishing!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 6 Jumbo Muffins

Equipment

• Stand Mixer Or mixing bowl and whisk
• Muffin pan 6 for jumbo or 12 for regular muffins
• cooking spray
• Kitchen Scale
• measuring cups
• spatula

Ingredients

  

• 1 15- ounce can of pumpkin puree
• 2 large eggs
• ¼ cup Greek yogurt 75g
• 2 tablespoon softened butter 28g
• 2 teaspoon vanilla extract 10g
• ¼ cup brown sugar 50g
• ¼ cup cane sugar 50g
• ¼ cup pure maple syrup 75g
• ¾ cup of all-purpose flour 100g
• 4-5 tablespoon instant espresso powder 15-19g
• 1 tablespoon pumpkin pie spice 6g
• 2 ½ teaspoon baking powder 9g
• ½ teaspoon salt 4g
• ¼ cup flaxseed meal 30g
• ¼ cup oat flour 30g
• ½ cup quick oats 55g

Instructions

 

• Preheat your oven to 375 degrees Fahrenheit
• In a large mixing bowl, add pumpkin puree, sugars, maple syrup, vanilla, eggs, butter, and Greek yogurt. Stir until just combined.
• In a separate bowl, combine AP flour, oat flour, baking powder, salt, instant coffee, flaxseed and pumpkin pie spice.
• Add dry ingredients to wet ingredients and stir until fully combined.
• Spray non stick muffin pan (6 jumbo or 12 regular) with cooking spray.
• Add in ½ cup of batter to each jumbo muffin or ¼ cup to each regular muffin tin.
• Bake in preheated oven for 20-30 minutes.

Keyword breakfast, muffins

Like this recipe? Try out some of my other fall favorites!

• Chocolate Cardamom Sweet Buns
• Healthier Double Chocolate Zucchini Bread
• Same-Day Sourdough Dinner Rolls
• The Best Sourdough Sandwich Bread You Will Ever Have

Also, be sure to grab a copy of At The End of The Day written by my wonderful mom, Stephanie Hawkins.