Pumpkin Spice Latte Muffins

Pumpkin Spice Latte Muffins

These Pumpkin Spice Latte Muffins taste like your favorite fall drink turned into a warm, cozy bakery-style treat. They’re soft, fluffy and loaded with real pumpkin, cinnamon and a hint of espresso that makes the flavor hit just right. The best part is they’re naturally gluten free, higher in protein and made with ingredients your gut actually likes.

Oat and almond flour keep them tender without the heaviness you get from regular muffins. Pumpkin brings fiber your gut bugs love. The whey gives each muffin solid protein so you stay full longer and your blood sugar stays steady. They work for breakfast, snacks or that afternoon craving when you want something sweet that won’t wreck your digestion.

Basically, they taste indulgent but feel good after. Perfect if you’re focused on gut health, hormones or just want a fall treat that actually supports your nutrition goals.

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Prep Time 10 minutes mins

30 minutes mins

Servings: 8

Course: Breakfast

Calories: 194

Ingredients Method Notes

Ingredients

  

Dry

• 1 cup oat flour
• 1/2 cup almond flour
• 1 scoop Protein Powder I use Naked Nutrition’s Naked Whey Iso
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• Pinch of salt

Wet

• 3/4 cup pumpkin purée
• 2 large eggs
• 2 tbsp maple syrup
• 1 tbsp melted coconut oil or olive oil
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond or oat milk + 1 tsp espresso powder or instant coffee

Optional Cream Cheese Protein Drizzle

• 1 scoop Protein Powder (I use Naked Whey ISO)
• 1 tbsp cream cheese softened
• 1-2 tbsp 2 almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of espresso powder optional but good for latte flavor

Method

 

Preheat oven to 350°F and lightly grease a silicone muffin pan or line with cups.

1. Dissolve espresso in milk (important for the latte flavor). Warm 1/4 cup almond milk slightly, then stir in 1 tsp espresso powder or instant coffee until fully dissolved. Add more coffee if you like it stronger.
2. Mix dry ingredients: In a large bowl, whisk oat flour, almond flour, protein powder, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.
3. Mix wet ingredients: In a separate bowl, whisk pumpkin purée, eggs, maple syrup, coconut oil, vanilla and the espresso milk until smooth.
4. Combine wet + dry: Pour wet mixture into the dry ingredients and fold until just combined. Batter should be thick but scoopable. Add a splash more milk if it’s too thick.
5. Fill muffin cups: Divide batter evenly into 8 cups, filling each about 3/4 full.
6. Bake: 18–20 minutes, or until a toothpick comes out clean. Let them cool in the pan 5 minutes, then move to a cooling rack.
7. Make the drizzle: Whisk cream cheese, protein powder, almond milk (a little at a time), maple syrup, vanilla and optional espresso powder until smooth. Drizzle over cooled muffins.

Notes

Baking Tips

• If you want a stronger latte vibe, double the espresso powder.
• Batter should be thick. If it’s dry, add a splash of milk.
• They firm up as they cool, so don’t overbake or they’ll dry out.
• Silicone muffin pans work best for gluten-free muffins since they release cleanly.
• Store in the fridge up to 5 days or freeze up to 2 months.

 

Macros (per muffin with drizzle)

• Calories: 194 kcal
• Protein: 11g
• Carbs: 20g
• Fat: 9g
• Fiber: 3g

Naked Nutrition Protein

I stick with Naked Nutrition ISO for baking because it’s as clean as it gets. No gums, no fillers, no artificial sweeteners and no random junk that messes with digestion. Just pure protein that blends smoothly into batter without changing the flavor. It keeps the muffins high-protein and still gentle on the gut, which is why I use it in pretty much all my protein treats.

Gut Health & Hormone Benefits

Pumpkin: Rich in soluble fiber that feeds good gut bacteria and supports healthy digestion.
Oat & almond flour: Gentle on digestion and naturally gluten-free, with more fiber and nutrients than wheat flour.
Protein powder: Keeps blood sugar stable and helps you stay full.
Espresso: Adds flavor without adding sugar.
Maple syrup (minimal): Easier on digestion than refined sugar.
Healthy fats: Coconut or olive oil helps regulate blood sugar and support hormone production.

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