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.
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.