7 Perfect Pumpkin Spice Latte-Flavored Recipes to Bake Today

Pumpkin spice lattes are a quintessential fall beverage. The sweet pumpkin spices paired with rich-tasting coffee creates a warm and frothy drink that is perfect for any chilly autumn day. But there’s no need to rely on lattes for your pumpkin fix. You can easily bring the taste of pumpkin spice to your delicious baked goods, including muffins, pancakes, cakes, pies, and donuts. Create perfect pumpkin spice latte-flavored food with these 7 heavenly recipes.

Source: iStock

1. Pumpkin Spice Latte Muffins

Why sip a pumpkin spice latte when you can enjoy it in magnificent muffin form? Pop Sugar’s recipe is rich with pumpkin and espresso flavors, and contains a touch of caffeine to get you up and moving in the morning. The recipe yields 24 muffins.


  • 2⅔ cups all-purpose flour
  • 3 tablespoons espresso powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 1 teaspoon salt
  • 1 (15-ounce) can pumpkin puree
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs

Streusel topping

  • ½ cup rolled oats
  • ½ cup flour
  • ½ cup brown sugar
  • ¼ cup unsalted butter, melted
  • ¼ teaspoon salt

Directions: Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with liners. In a medium bowl, combine flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Stir, and set aside. In another bowl with an electric mixer, blend pumpkin, granulated sugar, brown sugar, and oil; add the eggs, and mix on low.

Add the flour gradually to the mixture, continuing to beat on low until fully incorporated. Transfer batter to the cupcake liners, filling until ¾ full. To make the streusel topping, combine oats, flour, brown sugar, melted butter, and salt together until well combined. Top each muffin with a generous portion of streusel mixture. Transfer muffins to the oven, and bake until they are golden brown, about 18 to 20 minutes.

Source: iStock

2. Pumpkin Spice Latte Baked French Toast With Bacon Pecan Maple Syrup

What do you get when you combine pumpkin, sweet rolls, coffee, pecans, bacon, and sweet and spicy seasonings? An unbelievably delicious breakfast dish. Zestuous has created a fall-inspired recipe that will take your morning meal to a whole new level.


  • 1 package sweet rolls (King Hawaiian)
  • 4 eggs
  • 1 cup 100 percent pure pumpkin (canned)
  • ¼ cup strong coffee
  • ¼ cup milk
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • ½ cup chopped pecans
  • 6 slices cooked bacon, crumbled (½ cup)
  • ¼ cup maple syrup
  • ¼ teaspoon cinnamon
  • Pinch red pepper flakes (optional)

Directions: Preheat oven to 375 degrees Fahrenheit. Grease a 13-by-9-inch pan. Cut the 12 sweet rolls into cubes. Place in the greased pan. Whisk together the eggs, pumpkin, coffee, milk, sugar, 1 teaspoon cinnamon, and salt. Be sure the coffee isn’t too hot, or you’ll scramble the eggs. You can cool it by mixing it with the milk first in a separate bowl. Pour the custard over the bread cubes and use your hands to make sure the bread is fully coated. Cover with foil and bake in a 375-degree-Fahrenheit oven for 20 minutes. Remove foil and continue baking for 25 minutes. In a pitcher, stir together the pecans, bacon, syrup, cinnamon, and red pepper flakes. Spoon over the baked French toast. Serve warm.

Source: iStock

3. Pumpkin Spice Latte Pie

Pillsbury’s recipe creates an amazing autumn dessert that captures all of the fantastic flavors found in a pumpkin spice latte. It yields 8 servings.


  • 1 refrigerated pie crust, softened as directed on box
  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 1 can (12 ounces) evaporated milk
  • ¾ cup packed brown sugar
  • 1 tablespoon instant espresso coffee powder
  • 1½ teaspoons pumpkin pie spice
  • 3 eggs
  • 2 cups whipping cream
  • ¼ cup granulated sugar
  • Additional pumpkin pie spice, if desired

Directions: Heat oven to 400 degrees Fahrenheit. Place pie crust in 9-inch glass pie plate or as directed on box. In large bowl, beat pumpkin, evaporated milk, brown sugar, espresso powder, 1½ teaspoons pumpkin pie spice, and eggs with electric mixer on medium speed until well blended; pour into crust-lined pan. Bake 15 minutes.

Reduce oven temperature to 350 degrees Fahrenheit; bake 25 to 35 minutes longer or until knife inserted near center comes out clean. Cool completely, about 3 hours. Meanwhile, in chilled medium bowl, beat whipping cream and granulated sugar with electric mixer on high speed until stiff peaks form. Spoon into decorating bag fitted with tip, and pipe on top of chilled pie. Sprinkle with additional pumpkin pie spice.

Source: iStock

4. Pumpkin Spice Latte Pancakes

Could anything be sweeter than waking up on a chilly fall day to a warm stack of pumpkin-flavored pancakes? Food Ease’s recipe is filled with delicious and nutritious ingredients, such as whole-wheat flour, flaxseed, pumpkin puree, and sensational seasonings. It yields 4 large pancakes.


  • 1 tablespoon ground flaxseed, plus 2½ tablespoons water
  • 1 cup spelt flour
  • ¼ cup whole-wheat pastry flour
  • ¼ cup brown sugar
  • 1 tablespoon espresso powder
  • ½ tablespoon organic Burst Baobab powder (optional)
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • Dash of Chinese five spice powder
  • Pinch of salt
  • 1 cup almond milk
  • ¼ cup pumpkin puree
  • 1 tablespoon melted coconut oil

Directions: Mix the ground flaxseed with water and set aside. In a medium bowl, whisk together all the dry ingredients: flours, sugar, baking powder, espresso powder, baobab, salt, and spices. In a separate bowl, whisk wet ingredients: almond milk, pumpkin puree, coconut oil. Make a well in the center of the dry mixture, mix in the flax paste. Then, slowly, while whisking, mix in the wet mixture. Preheat your pancake pan. Cook about 1 ladle of batter for a few minutes. Flip. Cook for another minute, until golden brown. Transfer to plate. Serve with chopped pecans.

Source: iStock

5. Pumpkin Spice Latte Donuts

A Happy Food Dance’s donuts are rich with flavor from the nutmeg, cinnamon, clove, ginger, and pumpkin. The best part about these delectable donuts is that they’re super easy to make and only take 15 minutes to bake.



  • 2 cups all-purpose flour
  • ½ cup packed brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup pumpkin puree
  • 2 eggs
  • ½ cup milk
  • ¼ cup unsalted butter, at room temperature
  • 1¼ cups confectioners’ sugar
  • 2 tablespoons espresso

Directions: Preheat oven to 325 degrees Fahrenheit. Spray a donut pan with cooking spray and set aside. In the bowl of a stand mixer, stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin puree, eggs, milk, and butter. Beat on low speed until the batter is thick and a little sticky. Transfer batter to a piping bag or a large ziplock bag with the end cut off. Pipe the batter into the pan, filling about ½ of the way up. Bake for 10 to 14 minutes, checking periodically.

Donuts are done when a toothpick is inserted in comes out dry. Immediately transfer to a wire rack and let cool slightly. While the donuts are baking, mix together confectioners’ sugar and espresso until you have a smooth but slightly thick frosting. When the donuts are cool but still warm, dip tops into frosting, coating well, and then set on wire rack and let frosting set. Serve immediately.

Source: iStock

6. Pumpkin Spice Latte Bundt Cake With Espresso Whipped Cream

Pumpkin puree and superb spices ensure this bundt cake is filled with fabulous fall flavor. Don’t skip out on making the whipped cream in Diethood’s recipe, which combines whipping cream, sugar, espresso, and unsweetened cocoa powder. It yields 12 to 16 servings.



  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 stick butter, softened
  • 1 cup sugar
  • 2 whole eggs
  • 1 cup 100 percent pumpkin puree (not pumpkin pie filling)
  • ½ cup milk
Whipped cream
  • 1 cup heavy whipping cream, chilled
  • 3 tablespoons sugar
  • 2 tablespoons ice cold brewed espresso, or any other strong coffee
  • 2 teaspoons unsweetened cocoa powder

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a bundt cake pan with nonstick spray or butter, dust with flour, then tap out any excess. In a large bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. In a separate mixing bowl, with an electric mixer, beat together the butter and sugar for 2 minutes. Add the eggs and continue to mix until bright yellow and smooth. Slowly pour and mix in the pumpkin puree. Gradually add half of the flour mixture into the pumpkin mixture.

Pour in the milk and add in the rest of the flour mixture. Beat until well incorporated. Pour the batter into the prepared bundt pan, smooth the top, then bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. In the meantime, prepare the whipped cream. Pour cold heavy whipping cream, sugar, cold coffee, and cocoa powder in a medium-sized mixing bowl.

With an electric hand mixer or a standing mixer fitted with a whisk attachment, beat cream, starting on the lowest speed so it doesn’t splash. Slowly increase speed as the cream begins to thicken a bit, and as the cream thickens, set the speed to highest. You are looking for a soft peak, and the peak should bend over at the top when you remove the mixer, about 4 to 5 minutes. Take the cake out of the oven and let it cool for 10 minutes, then carefully invert it onto a cooling rack. Cool cake before serving. Serve cake with a scoop of the espresso whipped cream.

Source: iStock

7. Pumpkin Spice Latte Cupcakes

These cupcakes don’t just look cute, they also taste delicious. Inside Bru Crew Life’s recipe has found the perfect balance between coffee and pumpkin, creating a sweet treat that is even better than a Starbucks latte.


  • Cupcakes
  • 1 spice cake mix (15.25 ounces)
  • 1 can pumpkin puree (15 ounces)
  • 3 eggs
  • ⅓ cup oil
  • ⅓ cup brewed coffee, cooled
  • 2 teaspoons hot water
  • 2 teaspoons instant coffee granules
  • 6 ounces baking white chocolate squares, chopped
  • ¼ cup heavy cream
  • 1 cup butter, softened
  • 1½ cups powdered sugar
  • 1 teaspoon cinnamon

Directions: Combine the cake mix, pumpkin, eggs, oil, and coffee in a mixing bowl. Beat on low for 1 minute, and beat on medium for 2 minutes. Spoon into 24 cupcake liners. Bake at 350 degrees Fahrenheit for 18 minutes. Cool completely. Stir the hot water and instant coffee until dissolved. Set aside. Heat the white chocolate and heavy cream over low-medium heat until melted and smooth.

Let cool for 5 to 10 minutes. Place the butter and coffee mixture in a bowl and beat for 1 to 2 minutes. Slowly pour in the melted chocolate mixture and beat until creamy. Slowly add the powdered sugar and cinnamon and beat until thick and fluffy. This will take about 5 minutes. Frost cupcakes. Keep refrigerated.

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