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To make these muffins, gather these key ingredients: - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/3 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1/2 cup brewed coffee, cooled These ingredients create a rich and flavorful muffin, blending the taste of pumpkin and coffee. You can enhance your muffins with these optional ingredients: - 1/2 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts or pecans Adding chocolate chips gives a sweet burst, while nuts add crunch and flavor. If you need to make changes, here are some ideas: - Use applesauce instead of oil for a lighter muffin. - Substitute almond flour for all-purpose flour for a nutty twist. - Try maple syrup in place of granulated sugar for a unique sweetness. These swaps can keep the muffins delightful while catering to your needs. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, prepare your muffin tin. Line it with paper liners or lightly grease each cup. This makes it easy to remove the muffins later. In a large bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Crack in the eggs and add the vanilla extract. Use a whisk to blend everything until smooth. This mixture will bring moisture and flavor to your muffins. In another bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Sifting helps mix the dry ingredients well. It also aerates the flour, making your muffins light and fluffy. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Avoid over-mixing, as it can make the muffins tough. You want a nice, thick batter that holds together well. Now, fold in the cooled brewed coffee. This gives a nice coffee flavor to the muffins. If you like, add in semi-sweet chocolate chips and chopped walnuts or pecans. Gently mix until everything is evenly distributed. Spoon the batter into your prepared muffin cups. Fill each cup about two-thirds full. This allows space for the muffins to rise. Bake them for 18-20 minutes. Check for doneness using a toothpick; it should come out clean. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your delicious fall treat! To achieve a soft, fluffy muffin, the texture is key. Start with room temperature ingredients. This helps the batter mix smoothly and rise well. Use a light hand when mixing. You want to combine the ingredients without creating too much gluten. This keeps the muffins tender. Also, fill the muffin cups only two-thirds full. This gives them room to rise without spilling over. Overmixing can lead to tough muffins. Mix the wet and dry ingredients just until you see no dry flour. A few lumps are okay. If you see streaks of flour, that’s a sign to stop. Remember, the batter should look a bit lumpy, not smooth. Folding in the coffee and add-ins gently also helps keep the muffins light. Using the right tools can make a big difference. A non-stick muffin tin or paper liners can help with easy removal. I recommend using an ice cream scoop to fill the muffin cups. This keeps the muffins uniform in size. A toothpick is perfect for testing doneness. Insert it into a muffin; if it comes out clean, they're ready! Pro Tips Use Fresh Spices: Freshly ground spices will enhance the flavor of your muffins significantly compared to pre-ground spices. Consider using a spice grinder for the best results. Check for Doneness: To avoid overbaking, check your muffins a minute or two before the minimum baking time. A toothpick should come out clean or with a few moist crumbs. Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to three days or freeze them for longer storage. Experiment with Mix-Ins: Feel free to customize your muffins by adding different mix-ins like dried cranberries, coconut flakes, or even a swirl of cream cheese for a different flavor profile. {{image_4}} You can make these muffins gluten-free with a simple swap. Use a gluten-free all-purpose flour mix instead of regular flour. Look for blends that contain xanthan gum for the best texture. Follow the same steps in the recipe, and you’ll enjoy the same great taste without gluten. To make these muffins vegan, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Use almond milk or any plant milk instead of brewed coffee for moisture. The muffins will still taste delicious! You can elevate the flavor of these muffins in many ways. Consider adding a pinch of cayenne pepper for a spicy kick. A teaspoon of orange zest will add a fresh twist. For nutty flavor, try adding chopped pecans or walnuts. Each variation brings a new layer of taste that makes these muffins even more delightful! To keep your Pumpkin Spice Latte Muffins fresh, store them in an airtight container. This keeps moisture in and helps them stay soft. You can keep them at room temperature for up to three days. If you want to keep them longer, the fridge is a good choice, but they may dry out a bit. To avoid this, wrap each muffin in plastic wrap before placing them in your container. Freezing muffins is a great way to enjoy them later. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap and place them in a freezer bag. Label the bag with the date. You can freeze them for up to three months. When you're ready to eat, just take out the number you need. To reheat your muffins, you have a few options. If you want a quick fix, use the microwave. Heat each muffin for about 15-20 seconds. For a crispier texture, pop them in the oven at 350°F (175°C) for 5-10 minutes. Enjoy them warm for the best taste! Yes, you can make these muffins without coffee. If you want to skip it, just replace the coffee with an equal amount of milk or water. This change keeps the muffins moist. You will miss some rich flavor, but the spices and pumpkin will still shine. You can easily adjust the sugar in the recipe. To cut down on sweetness, reduce both the granulated and brown sugars by a quarter. If you want to add sweetness without sugar, try using mashed bananas or applesauce. These options can also add flavor and moisture. Toppings can take your muffins to the next level. Here are a few ideas: - Drizzle with pure maple syrup for added sweetness. - Sprinkle powdered sugar for a touch of elegance. - Add a dollop of whipped cream for a cozy feel. - Sprinkle cinnamon on top for extra flavor. These muffins stay fresh for about 3 days at room temperature. Store them in an airtight container to keep them moist. If you want them to last longer, freeze them. They can last for up to 3 months in the freezer. Just thaw them overnight in the fridge when you're ready to enjoy! You learned how to make tasty Pumpkin Spice Latte Muffins with simple steps. Using the right ingredients and mixing techniques helps create the best muffins. Remember, you can try different flavors and make them gluten-free or vegan. Proper storage keeps your muffins fresh longer. Now, you have the tools to bake and enjoy these muffins at any time. Happy baking!

Pumpkin Spice Latte Muffins

Delicious muffins infused with pumpkin and warm spices, perfect for fall.
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 granulated sugar
  • 1/3 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup brewed coffee, cooled
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup to ensure easy removal.
  • In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk to blend these ingredients together until the mixture is smooth and fully combined.
  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. This step helps to aerate the flour and evenly distribute the leavening agents and spices.
  • Gradually incorporate the dry ingredient mixture into the wet ingredients. Stir gently until the batter is just combined — be careful not to over-mix, as this can make the muffins dense.
  • Next, fold in the cooled brewed coffee to the batter until well combined. If desired, add chocolate chips and chopped walnuts or pecans, folding gently for even distribution.
  • Carefully spoon the batter into the prepared muffin cups, filling each one about two-thirds of the way full to allow for rising.
  • Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating that they are fully baked.
  • Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. After cooling slightly, transfer the muffins to a wire rack to cool completely.

Notes

For serving, enjoy the muffins warm and consider drizzling them with pure maple syrup or sprinkling powdered sugar on top for a touch of sweetness. For an extra cozy presentation, add a dollop of whipped cream and a light sprinkle of cinnamon on each muffin.
Keyword coffee, muffins, pumpkin, spice