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To make Pumpkin Spice Latte Muffins, you will need the following ingredients: - 1 cup canned pumpkin puree - 1/2 cup brewed coffee (cooled) - 1/2 cup vegetable oil - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - Optional: 1/2 cup chopped walnuts or pecans - Optional: 1/4 cup mini chocolate chips These ingredients create a rich, moist muffin that captures the essence of fall. The pumpkin adds a warm flavor, while the coffee gives a nice boost. The spices blend perfectly, making each muffin cozy and inviting. You can also mix in nuts or chocolate chips for extra fun. {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Prepare muffin tin with liners or grease. - Combine pumpkin puree, cooled coffee, vegetable oil, brown sugar, and granulated sugar. - Stir until smooth and well mixed. - Add eggs one at a time. - Mix well after each egg to blend fully. - In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. - This ensures even flavor and rise in muffins. - Gradually mix dry ingredients into wet batter. - Stir gently until just combined. A few lumps are okay. - If you like, fold in nuts or chocolate chips. - Fill muffin cups about two-thirds full. - Bake for 18-20 minutes. - Check doneness with a toothpick; it should come out clean. - Avoid overmixing for a tender texture. This helps keep your muffins soft and fluffy. - Ensure the batter is not too runny. A thicker batter gives muffins a nice rise. - Use a toothpick to test doneness. Insert it into the center of a muffin; it should come out clean. - Adjust baking time based on oven type. Some ovens heat differently, so keep an eye on them. - Dust with powdered sugar for an elegant touch. It adds sweetness and looks great. - Serve with whipped cream on top. This makes your muffins a delightful treat to enjoy with coffee. Pro Tips Use Fresh Pumpkin: For the best flavor, consider using fresh pumpkin instead of canned. Roast it and puree it for a richer taste. Mixing Technique: Avoid overmixing the batter. Mixing just until combined will ensure your muffins remain tender and fluffy. Cool Down: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and prevents sticking. Flavor Variations: Experiment with different spices or add-ins, such as dried cranberries or white chocolate chips, for a unique twist on the classic recipe. {{image_4}} You can change the flavor of your muffins easily. Try adding spices like cloves or allspice. These spices bring a warm taste to the muffins. You can also swap the pumpkin puree for apple sauce. This gives the muffins a fruity twist while keeping them moist. If you need a gluten-free option, use gluten-free flour. It works well, and your muffins will still rise nicely. For a vegan twist, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. This will help bind the ingredients together. Make these muffins even more special by adding cranberries or walnuts. These ingredients add a burst of flavor and a nice crunch. If you love chocolate, incorporate different types like dark or milk chocolate. This adds a sweet surprise in each bite, perfect for fall mornings. Store your pumpkin spice latte muffins at room temperature for 1-2 days. Keep them in an airtight container. This helps keep them fresh and soft for quick snacks or breakfast. For long-term storage, freeze your muffins for up to 3 months. Wrap each muffin individually in plastic wrap or foil. This prevents freezer burn and keeps them tasty when you're ready to enjoy them later. To enjoy your muffins warm, reheat them in the microwave for a few seconds. You can also use the oven. Just place them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This makes them warm and cozy, perfect for any fall morning. Yes, but ensure it’s cooked and pureed smoothly. Fresh pumpkin gives a nice, natural flavor. To prepare, cut a pumpkin, roast it until soft, and blend until smooth. This method takes more time but adds a special touch to your muffins. Check with a toothpick; it should come out clean. Insert it into the center of a muffin. If it comes out with batter, bake for a few more minutes. This quick test helps you avoid overbaking and keeps muffins moist. Yes, they store well and can be made in advance. Allow muffins to cool completely, then store them in an airtight container. They stay fresh for a couple of days at room temperature. For longer storage, freeze them. Reheat easily when you’re ready to enjoy. In this blog post, we covered how to make delicious pumpkin muffins. You learned about key ingredients, step-by-step instructions, and handy tips for success. We explored creative variations and discussed storage methods. These muffins are easy to make and perfect for any occasion. Whether you keep them simple or try new flavors, you can enjoy fresh-baked goodness anytime. Happy baking!

Pumpkin Spice Latte Muffins

Delicious muffins infused with pumpkin and coffee flavors, perfect for a cozy treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup brewed coffee, cooled to room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup mini chocolate chips (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing the cups with cooking spray to prevent sticking.
  • In a large mixing bowl, add the canned pumpkin puree, cooled brewed coffee, vegetable oil, brown sugar, and granulated sugar. Stir the mixture vigorously until all ingredients are well combined and smooth.
  • Carefully crack in the eggs, adding them one at a time. Beat the mixture after each addition, ensuring that each egg is fully incorporated before introducing the next to achieve a uniform batter.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well blended.
  • Gradually incorporate the dry ingredients into the wet ingredients. Use a spatula to stir gently until just combined; a few lumps are perfectly fine.
  • If desired, fold in the chopped walnuts or pecans and mini chocolate chips for added flavor and a pleasing crunch.
  • Using a scoop or a spoon, divide the muffin batter evenly among the prepared muffin cups, filling each cup about two-thirds full.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • After baking, allow the muffins to cool in the pan for 5 minutes to set. Carefully transfer them to a wire rack to cool completely.

Notes

For an elegant touch, dust the tops with powdered sugar and serve with whipped cream.
Keyword coffee, fall, muffins, pumpkin, spice