Go Back
- 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1/4 cup brewed coffee, cooled - 1 teaspoon vanilla extract - 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 - 1/2 teaspoon salt - 1/2 cup chocolate chips (optional) - 1/4 cup chopped pecans or walnuts (optional) These ingredients create a rich blend of flavors. The pumpkin puree gives moisture and a lovely orange hue. The sugars add sweetness, making each bite delightful. Vegetable oil keeps the muffins soft and tender. Eggs hold everything together and add richness. Brewed coffee is a key player. It enhances the flavor, giving that classic latte taste. Vanilla extract adds warmth and depth. The dry ingredients are just as important. Flour provides structure. Baking powder and baking soda help the muffins rise. The spices—cinnamon, nutmeg, and ginger—bring that cozy fall flavor we all love. If you want a twist, add chocolate chips or nuts. Chocolate gives a sweet surprise. Nuts add crunch and texture. Gather these ingredients, and you are ready to bake. They will make your kitchen smell like fall! {{ingredient_image_2}} 1. Preheat the oven and prepare the muffin tin Set your oven to 350°F (175°C). Grab your muffin tin and line it with paper liners or spray it with cooking spray. This helps keep the muffins from sticking. 2. Mix wet ingredients thoroughly In a large bowl, whisk together the following: - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1/4 cup cooled brewed coffee - 1 teaspoon vanilla extract Mix until smooth and well combined. 3. Combine and sift dry ingredients In another bowl, sift together: - 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 - 1/2 teaspoon salt Sifting helps mix the dry ingredients evenly. 4. Merge wet and dry mixtures carefully Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix, or your muffins may become dense. 5. Optional: Add chocolate chips and nuts If you want, fold in: - 1/2 cup chocolate chips - 1/4 cup chopped pecans or walnuts This adds extra flavor and texture. 6. Fill muffin cups and bake Spoon the batter into the muffin cups, filling each about 2/3 full. This gives them room to rise. Bake for 18-22 minutes. They are done when a toothpick comes out clean and they are lightly golden. 7. Cool the muffins After baking, let the muffins cool in the pan for about 5 minutes. Then, move them to a wire rack to cool completely. Enjoy them warm! How to avoid dense muffins To avoid dense muffins, mix the wet and dry ingredients gently. Overmixing makes the batter tough. Stir until just combined, and then stop. This helps keep the muffins fluffy and light. Checking for doneness To check if your muffins are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. If not, bake for a few more minutes. Don't open the oven too soon; it can cause the muffins to sink. Cooling and transferring muffins Let the muffins cool in the pan for about five minutes. This helps them set. After, transfer them to a wire rack. This prevents sogginess and keeps them nice and fluffy. Adding spices for an extra kick For a bolder flavor, you can add more spices. Try adding a pinch of cloves or allspice. This will give your muffins an extra kick that enhances the pumpkin spice taste. Best practices for using different nuts Chopped nuts can add crunch and flavor. Pecans and walnuts work great in these muffins. Make sure to toast them lightly. Toasting brings out their natural oils and enhances their flavor. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground. This enhances the aroma and taste of your muffins. Check Your Baking Powder: Ensure your baking powder is fresh by adding a teaspoon to hot water; it should bubble vigorously. This guarantees your muffins rise properly. Customize Your Mix-ins: Feel free to swap the chocolate chips and nuts with your favorite add-ins like dried cranberries or coconut for a unique twist. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer freshness. Simply thaw before enjoying! {{image_4}} You can change the spices in your muffins to create fun flavors. Instead of just cinnamon, add cardamom or allspice. This will give your muffins a new twist. You can also try different sweeteners. Honey or maple syrup can replace granulated sugar. These options add a richer taste and a hint of natural sweetness. If you need a gluten-free option, use almond or coconut flour. These flours work well and keep the muffins moist. For a vegan version, swap the eggs for flaxseed meal or applesauce. Use plant-based milk for a dairy-free option. These changes keep your muffins fluffy and tasty while meeting dietary needs. To keep your pumpkin spice latte muffins fresh, store them in an airtight container. This helps prevent them from drying out. Place a piece of parchment paper between layers if you stack them. This keeps them from sticking together. You can store them at room temperature for up to three days. For longer storage, you can freeze them. To freeze muffins, wrap each one in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible to avoid freezer burn. Muffins can last in the freezer for up to three months. When you’re ready to enjoy them, just pull out what you need. To reheat your muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes or until warm. This restores their soft texture. You can also use the microwave for a quicker option. Heat each muffin for about 15-20 seconds. This method is fast but may make them a bit soft. Enjoy your warm muffins with a cup of coffee! Yes, you can make these muffins ahead of time. Bake them and let them cool. Store the muffins in an airtight container for up to three days. You can also freeze them for up to three months. Just thaw them in the fridge when you're ready to enjoy. This keeps them fresh and tasty. To make these muffins without eggs, you can use substitutes. Common options include applesauce or mashed bananas. Use 1/4 cup of either for each egg. This will help bind the ingredients and keep the muffins moist. They will still taste great! If you don’t have pumpkin puree, you can use other options. Mashed sweet potatoes work well. You can also use butternut squash puree. Both options give a similar flavor and texture. Ensure they are smooth for the best results. In this blog post, we covered how to make delicious pumpkin muffins. We went through the ingredient list and shared step-by-step instructions to guide you. I shared baking tips to ensure your muffins rise perfectly. We explored flavor variations and dietary alternatives for everyone. Proper storage techniques will help keep your muffins fresh for longer. Remember, baking is fun! Experiment with flavors and enjoy your tasty creations. 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 22 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a muffin tin by either lining it with paper liners or greasing it with cooking spray to prevent sticking.
  • In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, cooled brewed coffee, and vanilla extract until the mixture is smooth and well combined.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to ensure an even distribution of the dry ingredients.
  • Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can lead to dense muffins.
  • If desired, fold in the optional chocolate chips and chopped nuts to the batter, enhancing both texture and flavor with delightful bites of chocolate and crunch.
  • Evenly distribute the muffin batter among the muffin cups, filling each one about 2/3 full to allow room for rising during baking.
  • Bake the muffins in the preheated oven for 18-22 minutes. They are ready when a toothpick inserted into the center comes out clean and they are lightly golden on top.
  • Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

Serve warm, optionally dusted with powdered sugar or topped with vanilla cream cheese frosting.
Keyword fall, muffins, pumpkin, spice