Pumpkin Spice Espresso Muffins With Sugared Oat Cinnamon Crumble Topping

Pumpkin Espresso muffins are the quintessential muffins of autumn. I infused espresso into gluten free pumpkin spice muffin batter and topped each muffin with a brown sugar oat crumble. The topping gets nice and crunchy giving these muffins a wonderful bite on top. These pumpkin spice espresso muffins have bold flavor and are incredibly moist.


My tastebuds are more than ready for the flavors of fall; squash soup, molasses cookies, warm cinnamon, a little brown sugar sweetness. Most of all though I am looking forward to munching on anything and everything pumpkin! Pumpkin spice.. pumpkin spice everywhere! I am all about pumpkin this season y’all. Pumpkin cookies, pies, cakes, breads, ice cream – you name it!

I made a few attempts at the perfect pumpkin spice muffins, but, something was missing. Then it hit me.. Coffee. More specifically, espresso. The dark bitter quality of espresso supports and enhances the pumpkin spice flavor, and the crunchy sugared oat crumble on top adds the most delicious burst of sweetness.

Prep Time: 10 minutes | Bake Time: 15-18 minutes | Makes: 12 large muffins
1 1/2 cups Bob’s Red Mill Gluten Free Flour
1/2 cup brown sugar – packed
1/4 cup coconut sugar
1 cup pumpkin puree – make sure it’s pumpkin only
3 tbsp espresso powder
2 tsp cocoa powder – unsweetened
3 tsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp ground cloves
2 tbsp pumpkin pie spice
3 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
2 large eggs
1/4 cup coconut milk
1/8 cup apple butter
1/2 cup coconut oil melted
1/2 tsp salt
1/2 cup walnuts – chopped
Oat Crumble:
3 tbsp brown sugar
1 1/2 tbsp steel cut oats
1 1/2 tsp espresso powder
1 1/2 tsp cinnamon
Preheat oven to 375˚ and line muffin tins.
In a medium mixing bowl, whisk together brown sugar,  coconut sugar, pumpkin, apple butter, coconut oil, milk, vanilla extract, and eggs. Fold in flour, espresso powder, unsweetened cocoa, spices, salt, and chopped walnuts. Fill each lined muffin tin with two soup-spoonfuls of batter and top generously with brown sugar oat crumble.
Top Tip: sprinkle oat crumble in the bottom of each lined muffin tin, before spooning in the batter, for an extra touch of sweetness!

Bake for 15-18  minutes. Toothpick test the muffins – if the toothpick comes out clean, they’re done! Remove from oven and top with more oat crumble.

These espresso pumpkin muffins are warm, dark, sweet, and rich. Holy ham fat are they good! Coffee is a morning essential, and pumpkin, well, that’s an Autumn essential. The blending of the two makes for a decadent artisan muffin that will rock your socks off!
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Have your tried the pumpkin and espresso combination? What is your favorite fall dessert? What pumpkin recipes do you love?

Have a beautiful day, 


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