Learn how to make pumpkin muffins with coffee frosting. This frosting is what pumpkin muffins have been missing (for coffee lovers especially!)
If you’ve been making pumpkin spice lattes and other pumpkin flavored coffee drinks, you might have a lot of canned pumpkin left.
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Most of those pumpkin coffee drinks require about a tablespoon or less of canned pumpkin (like our own pumpkin spice latte recipe or pumpkin coffee creamer recipe), so you probably have more than a lot of pumpkin available.
What do you do with it?
Make pumpkin muffins! We top our pumpkin muffins with coffee frosting. It’s a delicious way to add coffee to this fall favorite.
Here’s what you’ll need…
Pumpkin Muffins Ingredients
For the Pumpkin Muffins:
- ⅓ cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 cup pumpkin
- 3 tablespoons water
- 1 ½ cups flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
Yields 15 pumpkin muffins.
For the Coffee Frosting:
- ½ cup butter
- 1 ounce cream cheese
- 1 cup confectioners sugar
- ½ tsp vanilla extract
- 1 tbsp instant coffee (I used Nescafe Clasico)
Tips for Making Pumpkin Muffins with Coffee Frosting
- If you don’t have vegetable oil, I’ve made this same recipe by replacing the vegetable oil with the equivalent amount of butter and it works just fine.
- Prior to making the coffee frosting, take butter and cream cheese out of the fridge. It’s a lot easier to work with room temperature butter and cream cheese when mixing it with an electric mixer.
- I used organic canned pumpkin. These cans usually come in 15 ounce portions. This recipe calls for 8 ounces (1 cup), so you can use the extra to make other pumpkin flavored recipes like pumpkin spice coffee creamer or my super simple iced pumpkin spice latte.
- Not sure what kind of instant coffee to use for the coffee frosting? My favorite to use for baking and adding coffee flavors to desserts is Nescafe Clasico. It’s a strong, dark roast. If you don’t have instant coffee at home and are looking to purchase one, or are looking for a new favorite, check out our guide to the best instant coffee brands.
- Want to make pumpkin bread instead? You can turn this recipe into a pumpkin bread recipe. Use the same ingredients but change the temperature to 350 degrees and bake it in a loaf pan for 1 hour.
How to Make Pumpkin Muffins with Coffee Frosting
- Preheat oven to 375 degrees.
- Whisk vegetable oil and sugar. Mix in eggs, pumpkin and water.
- In a separate bowl, combine flour, baking soda, baking powder, salt and ground cinnamon.
- Combine dry flour mixture with the pumpkin mixture. Mix and pour into baking cups.
- Bake at 375 degrees for 20-25 minutes.
- Meanwhile, make the coffee frosting. Start by dissolving instant coffee in equal amounts of water. (If using 1 tablespoon instant coffee, dissolve in 1 tablespoon water.)
- Using an electric mixer, mix butter and cream cheese while gradually pouring in confectioners sugar.
- Stir in vanilla extract and dissolved instant coffee.
- Take pumpkin muffins out of the oven, wait for it to cool and pipe coffee frosting on top.
- Top with walnuts or coffee beans for decoration.
In photos…
Step 1
Preheat oven to 375 degrees. Prep muffin baking pan with baking cups.
Step 2
Whisk vegetable oil and sugar. Mix in eggs, pumpkin and water.
Step 3
In a separate bowl, combine flour, baking soda, baking powder, salt and ground cinnamon.
Step 4
Combine dry flour mixture to the pumpkin mixture. Mix and separate into baking cups.
Step 5
Bake at 375 degrees for 20-25 minutes.
Step 6
Meanwhile, make the coffee frosting. Start by dissolving instant coffee in equal amounts of water. (If using 1 tablespoon instant coffee, dissolve in 1 tablespoon water.)
Using an electric mixer, mix butter and cream cheese while gradually pouring in confectioners sugar. Stir in vanilla extract and dissolved instant coffee.
Step 7
Take pumpkin muffins out of the oven, wait for it to cool and pipe coffee frosting on top.
Optional: Top with walnuts or coffee beans for decoration.
More Pumpkin and Coffee Recipes
- Make It At Home: Pumpkin Spice Coffee Creamer
- Eat a PSL: Pumpkin Spice Latte Overnight Oats
- Pumpkin Spice Frappuccino: Starbucks Inspired
Pumpkin Muffins Recipe
Pumpkin Muffins with Coffee Frosting
Learn how to make pumpkin muffins with coffee frosting. This frosting is what pumpkin muffins have been missing (for coffee lovers especially!)
Materials
For the Pumpkin Muffins:
- ⅓ cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 cup pumpkin
- 3 tablespoons water
- 1 ½ cups flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
For the Coffee Frosting:
- ½ cup butter
- 1 ounce cream cheese
- 1 cup confectioners sugar
- ½ tsp vanilla extract
- 1 tbsp instant coffee (I used Nescafe Clasico)
Instructions
1. Preheat oven to 375 degrees.
2. Whisk vegetable oil and sugar. Mix in eggs, pumpkin and water.
3. In a separate bowl, combine flour, baking soda, baking powder, salt and ground cinnamon.
4. Combine dry flour mixture with the pumpkin mixture. Mix and separate into baking cups.
5. Bake at 375 degrees for 20-25 minutes.
6. Meanwhile, make the coffee frosting. Start by dissolving instant coffee in equal amounts of water. (If using 1 tablespoon instant coffee, dissolve in 1 tablespoon water.)
7. Using an electric mixer, mix butter and cream cheese while gradually pouring in confectioners sugar.
8. Stir in vanilla extract and dissolved instant coffee.
9. Take pumpkin muffins out of the oven, wait for it to cool and pipe coffee frosting on top.
10. Optional: Top with walnuts or coffee beans for decoration.
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