What’s Fall without the best pumpkin spice latte muffins?

I mean, nothing screams It’s Fall, Y’all like pumpkins, sweaters, fall foliage, and cooler temperatures. But srsly, these muffins! You get delicious, pumpkin-y muffin goodness combined with rich, creamy PSL buttercream. Mmm-mm. Brew your favorite hot beverage and watch them disappear.

Pumpkin Spice Latte Muffins
Yield 12 muffins

Ingredients

For the Muffins

1 ¼ cups flour

1 teaspoon kosher salt

1 teaspoon baking soda

1/8 teaspoon baking powder

½ cup butter (1 stick) at room temperature

1 cup of sugar

Two eggs, beaten

1 teaspoon vanilla

Two medium bananas, one over-ripe, one lightly freckled

½ cup 100-percent pumpkin

1 ½ teaspoons pumpkin pie spice

For the Icing

8-ounce cream cheese at room temperature

½ cup butter, one stick butter, at room temperature

½ vanilla pod scraped, pod discarded (save for another use)

2 cups confectioners’ sugar

¼ teaspoon ground cloves

¼ teaspoon cinnamon powder

dash ginger powder and dash fresh ground nutmeg

Directions

1. Arrange a rack in the center of the oven—Preheat the oven to 350 degrees.
2. Line a muffin tin with liners, and lightly spray pan-coating on top of the muffin tin.
3. Add the flour, salt, baking soda, and baking powder in a medium bowl. Whisk.
4. Beat two eggs with the vanilla in a cup with a pour spout.
5. Mash the peeled bananas in a small bowl.
6. Combine the butter and sugar in a large bowl and mix on medium speed for about three minutes until it’s creamy.
7. Using the same speed, add the eggs a little at a time, waiting until the eggs are incorporated with the butter before adding more.
8. Reduce the speed to low and add the mashed bananas. The mixture will look curdled. That’s good!
9. Use a silicone spatula and add the dry mix to the banana mixture a little at a time. Be careful not to overmix the batter.
10. Fold in the pumpkin and pumpkin spice.
11. Divide the batter into the muffin tins.
12. Bake in the oven for twenty-five minutes or until a toothpick comes out clean.
13. Remove the muffins from the oven and place the tin on a cooling rack. Let the muffins cool for ten minutes. Remove the muffins and cool them completely on the rack before icing.
14. Meanwhile, while the muffins bake, add the cream cheese, butter, and vanilla from the pod in a small bowl. Use a hand mixer and cream on medium speed. Add the sugar a little at a time. Add the spices and continue to mix on low speed.
15. Pipe the PSL cream cheese on the cooled muffins. Enjoy!

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