Fresh Markets

Pumpkin Latte Breakfast Skulls

35 minutesServes 61 reviews
Pumpkin Latte Breakfast Skulls


  • 2 large eggs
  • 1 ½ cups sugar
  • 1 ½ cups plain pumpkin puree (not fresh puree – it gets too runny)
  • 1/2 cup unsalted butter (melted)
  • 2 tbsp powdered instant coffee
  • 2 ½ cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ¾ tsp ground ginger
  • ½ tsp ground nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp ground cloves
  • cooking spray


  1. Whisk together the eggs, sugar, pumpkin puree, butter and instant coffee together in a large bowl. Then mix together the flour, baking soda, salt, cinnamon, ground ginger, nutmeg, allspice and cloves together in a separate bowl, and add to the pumpkin mixture and mix together.

  2. Spray a skull pan* with cooking spray and bake for 30-35 minutes at 350 degrees until fully cooked. Allow it to cool for 15 minutes in the pan, then remove from the pan and cool completely on a cooling rack.

*If you do not have a skull pan, you can also use a muffin pan with 6 medium forms.

Recipe developed by Cayla Gallagher

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