Paleo Pumpkin Spice Latte Muffins

Posted on September 22, 2016 by PBC Admin | 0 Comments

Paleo Pumpkin Spice Latte Muffins

You don't have to be #basic to celebrate the arrival of Pumpkin Spice season. Starbucks started the trend when it launched its incredibly popular Pumpkin Spice Latte beverage in 2003. The coffee drink contains traditional fall flavors such as pumpkin, cinnamon, nutmeg, and clove. Its viral rise has inspired Twitter accounts, memes and even parody movie trailers:


Source: Official Comedy

A Paleo recipe to rule ALL the pumpkins

Kid grabbing paleo pumpkin spice latte muffins

With dreams of pumpkin, espresso, and cinnamon in their heads, the PBC recipe development team got to work on creating a paleo treat that captures all the autumn goodness that is the #PSL. We used our popular new Paleo Vanilla Cake and Muffin Mix as the base to build up our fall flavors.

The Paleo Pumpkin Spice Latte recipe is made according to the cake package instructions, but with the addition of 1 cup of canned pumpkin puree, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a single packet of Starbucks' own VIA instant coffee. You can use any flavor of VIA you want, but to keep it simple (and paleo) we chose the Pike Place Roast version. If you don't want to use Starbucks, you can simply replace it with any instant coffee or espresso brand you perfer.


So much flavor in one tiny muffin!

Pumpkin Spice Latte Muffins

These muffins come out of the oven packing a punch of pumpkinny palate-pleasing perfection. (See what we did there? Alliteration!) They are a fall showstopper of a morning or afternoon treat, but they could also be easily made into a to-die-for dessert with a dollop of whipped coconut creme and a sprinkle of cinnamon. Pumpkin Spice Latte CUPCAKES anyone?

Ok, without further ado, Paleo Baking Company gives you...

Paleo Pumpkin Spice Latte Muffins

Paleo Pumpkin Spice Latte Muffins Recipe

Paleo, vegan, gluten free, dairy free, and sugar free

Makes approximately 18 muffins



  1. PREHEAT oven to 350°F.
  2. GREASE sides and bottom of each pan with coconut oil. (Use baking cups for muffins).
  3. MELT coconut oil on stovetop or in microwave until liquid.
  4. BLEND baking mix, cinnamon, nutmeg, ginger, instant coffee, melted coconut oil, honey, pumpkin, and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.
  5. BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
Baking times may vary:
  • 2 9" pans: 25-30 minutes
  • 13" x 9" pan: 30-25 minutes
  • 4 mini loaf pans: 35-40 minutes
  • 20 muffins/cupcakes: 20-25 minutes


May all your Pumpkin Spice Latte dreams come true!

Buy the Paleo Vanilla Cake and Muffin Mix here, or visit our frosting recipe page for delicious topping ideas for this recipe!

Paleo Pumpkin Spice Muffins and Cupcakes



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