Mini Pumpkin Latte Muffins

Mini Pumpkin Latte Muffins

We're here for alllll the fall vibes. Celebrate the fall season (or any season) with these fluffy, moist, and protein-packed muffins! With the perfect amount of pumpkin, these muffins are great for a sweet breakfast or to cure that mid-day sweet tooth! 



For the muffins:

1½ cups pumpkin puree

½ cup granulated sugar

½ cup milk

½ cup neutral oil

1 tbsp apple cider vinegar

1 tsp vanilla extract

2 cups oat flour

1 scoop SFH PURE Vanilla Protein

1 tsp baking powder

½ tsp baking soda

2 ½ tsp pumpkin spice

Pinch of salt

For the streusel:

¼ cup butter, melted

⅓ cup dark brown sugar

1 tbsp granulated sugar

½ cup all-purpose flour

For the glaze:

1 cup powdered sugar

2 tbsp milk



1. Preheat the oven to 350 degrees F.

For the streusel:

1. Mix together all the ingredients until the texture becomes sandy and clumpy. Store in fridge while you make muffins.

For the muffins:

1. To a large bowl, add the dry ingredients. Whisk to combine.

2. To a medium bowl, add the wet ingredients. Stir well to combine.

3. Pour the wet mixture into the dry mixture and gently fold together until fully combined.

4. Fill the muffin wells right to the top with the batter.

5. Remove the streusel from the fridge and sprinkle a really generous amount over the top of each muffin.

6. Bake for 15-20 minutes or until the muffins look golden and well risen.

For the glaze:

1. Mix together all the ingredients until you get a very thick, but drizzle-able glaze is formed.

2. Drizzle the glaze all over the top of the muffins allowing some to drip down the sides.


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