Pumpkin Spice Latte Muffins Recipe

With all the flavors of a pumpkin spice latte, these pumpkin muffins stuffed with cream cheese make a great breakfast. This muffin recipe is sure to become one of your faves!

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Ingredients:

Muffins:

• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 4 tsp pumpkin pie spice
• 4 tsp instant espresso powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup pumpkin purée
• 2 eggs
• 1/2 cup 2% milk
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted

Cream Cheese Icing:

• 1/2 pkg (4 oz) cream cheese
• 2 tbsp butter, softened
• 1/2 cup icing sugar, sifted
• 1 tsp vanilla extract

Instructions:

1. Muffins: Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners; set aside. Whisk together flour, sugar, pumpkin pie spice, espresso powder, baking powder, baking soda, and salt. In a separate bowl, whisk together pumpkin purée, eggs, milk, and vanilla until blended; stir in melted butter. Stir pumpkin purée mixture into flour mixture just until moistened (do not over stir). Spoon batter evenly into prepared muffin cups. Bake for 15 to 20 minutes or until the tester inserted into center comes out clean. Let cool completely on rack.
2. Cream Cheese Icing: Using electric mixer, beat cream cheese until light and fluffy; beat in butter until blended. Beat in icing, sugar, and vanilla until smooth.
3. Spoon icing into piping bag fitted with medium round tip. Gently push tip of piping bag into center of cupcake. Squeeze about 1 tbsp of frosting into center of each cupcake for filling, being careful not to split cupcake.
4. Vacuum seal muffins, individually or in batches, using the FoodSaver Vacuum Sealer according to appliance guidelines. Manually start and stop the vacuum sealer for slow air removal, in order to prevent muffins from crushing. Refrigerate for up to 24 hours, or freeze.

Tip: Substitute vegetable oil for melted butter, if preferred.