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- 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 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 pecans or walnuts, chopped (optional) This list of ingredients makes each muffin taste like fall. The pumpkin puree gives a moist texture. Sugar adds sweetness, while brown sugar adds depth. The oil keeps them soft. Eggs bind everything together. Brewed coffee adds a rich flavor that ties it all to the beloved latte. The spices are key. Cinnamon warms up the muffins. Nutmeg adds a hint of sweetness. Ginger gives a nice kick. Salt brings out all the flavors. You can add chocolate chips for extra sweetness. Chopped nuts give a great crunch. Use your favorite nuts or leave them out. Each ingredient plays a part in making these muffins a perfect treat for any time of day. Enjoy the warmth and comfort with every bite. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line a muffin tin with paper liners or grease it. In a large bowl, combine the following: - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1/4 cup brewed coffee, cooled - 1 teaspoon vanilla extract Whisk these until smooth. This mix adds moisture and flavor. 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 blend and aerate the mix, making muffins light. Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. This keeps the muffins fluffy. If you want more texture and taste, fold in: - 1/2 cup chocolate chips (optional) - 1/4 cup pecans or walnuts, chopped (optional) These add fun surprises inside each muffin. Divide the batter evenly among the muffin cups, filling them about 2/3 full. Bake in the preheated oven for 18-22 minutes. Use a toothpick to check for doneness. It should come out clean when done. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, spiced aroma! - Ensure not to overmix the batter. This keeps your muffins light and fluffy. - Use fresh spices for enhanced flavor. Fresh spices make a big difference in taste. - Use the toothpick method. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are done. - Dust with powdered sugar for a sweet finish. You can also use frosting for an extra treat. Pro Tips Tip for Perfect Muffins: Ensure that all your ingredients are at room temperature before you start mixing. This helps create a smooth batter and ensures even baking. Tip for Moist Muffins: Don’t overmix the batter! Stir until just combined to keep your muffins light and fluffy. Tip for Flavor Boost: For an extra kick of flavor, add a teaspoon of espresso powder to the batter. It enhances the coffee flavor without making the muffins taste like coffee. Tip for Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Just make sure to wrap them tightly! {{image_2}} You can easily make these muffins gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum. This ingredient helps to bind the flour and keeps your muffins from being crumbly. You can also try almond flour or oat flour. Just mix different gluten-free flours to find your best taste. To make these muffins vegan, you need to swap out the eggs. Use flax eggs or applesauce instead. For each egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. You can also use mashed bananas or silken tofu. For the milk, any plant-based milk works great. Almond, soy, or oat milk are all good choices. Want to boost the flavor? Add more spices! Try a pinch of clove or cardamom for a warm twist. You can also mix in nuts like pecans or walnuts for crunch. Dried fruit like cranberries or raisins can add a sweet touch. Chocolate chips are always a fun addition too. Feel free to get creative! You can store your pumpkin spice latte muffins at room temperature. Place them in an airtight container. They stay fresh for about three days this way. If you want to keep them longer, store them in the fridge. In the fridge, they can last up to a week. However, the muffins may become a bit dry. To avoid this, wrap them well in plastic wrap before putting them in the fridge. Freezing muffins is a great way to save them for later. Start by letting the muffins cool completely. Then, wrap each muffin in plastic wrap. After wrapping, place them in a freezer bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze them for up to three months. When you're ready to eat, thaw them in the fridge overnight. If you want a warm muffin, you can microwave it for about 20 seconds. These muffins are best enjoyed fresh, but they can last for a few days. At room temperature, they stay fresh for three days. In the fridge, they last about a week. To reheat, simply pop them in the microwave for 10-20 seconds. You can also warm them in the oven. Preheat the oven to 350°F (175°C) and heat for about 5-10 minutes. This will bring back their lovely soft texture. Enjoy your muffins warm for the best taste! Yes, you can use fresh pumpkin! Fresh pumpkin gives a great flavor. To use fresh pumpkin, first choose a sugar pumpkin, as they are sweeter and smoother. Cut it in half, remove the seeds, and roast it until soft. After cooling, scoop out the flesh and mash it until smooth. You need about one cup of fresh puree for this recipe. Fresh pumpkin can be a bit wetter than canned, so you might want to reduce other liquids slightly. To lower the sweetness, you can cut back on the sugar. Try using only 1/2 cup of granulated sugar instead of both sugars. You can also swap in unsweetened applesauce for some sugar, which adds moisture and a bit of sweetness. Another option is to add more spices, like cinnamon or nutmeg, to enhance flavor without sweetness. For the best flavor, use a strong brewed coffee. A medium to dark roast works well. You can also use espresso for a more intense coffee taste. If you prefer less caffeine, decaf coffee is a good choice too. Just make sure the coffee is cooled before adding it to the batter. Yes, you can make mini muffins! To do this, fill each mini muffin cup about halfway with batter. Bake them for about 10 to 15 minutes. Check for doneness using a toothpick. These mini treats are perfect for snacking and sharing! You can create delicious pumpkin spice lattes that are perfect for any occasion. We covered the key ingredients, step-by-step baking instructions, and helpful tips for baking success. Remember not to overmix and to test for doneness. Try out the variations like gluten-free or vegan options to suit your needs. Store muffins properly to maintain freshness. These muffins add warmth and flavor to your day, making them a treat you won't want to miss. Enjoy your baking adventure and share them with friends and family!

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

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 2 cup granulated sugar
  • 1 2 cup brown sugar, packed
  • 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 pecans or walnuts, chopped (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
  • In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, brewed coffee, and vanilla extract. Whisk together until smooth.
  • In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  • If desired, fold in the chocolate chips and chopped nuts for added texture and flavor.
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm, dusted lightly with powdered sugar or topped with a dollop of vanilla cream cheese frosting for an extra indulgent touch. Enjoy with a warm cup of coffee!
Keyword fall, latte, muffins, pumpkin, spice