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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice - ½ cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs - 1 cup canned pumpkin puree - ½ cup milk (or almond milk) - ¼ cup brewed coffee, cooled - ¼ cup vegetable oil - 1 teaspoon vanilla extract - Optional: ½ cup chocolate chips or nuts for added texture When you measure flour, spoon it into the cup. Then level it off. This keeps your muffins light. Use a liquid measuring cup for milk and coffee. Look at eye level for an accurate read. For brown sugar, pack it firmly into the cup. This ensures you use the right amount. You can swap all-purpose flour for whole wheat flour. This adds fiber. For a dairy-free option, use almond milk instead of regular milk. If you don't have brewed coffee, try using strong tea or leave it out. For eggs, you can use flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. This makes a great egg replacer. Start by setting your oven to 350°F (175°C). This warm temperature helps the muffins rise. Next, take a muffin tin and line it with paper liners. If you don’t have liners, you can spray the tin with baking spray. This keeps the muffins from sticking. Grab a medium bowl for your dry mix. Add 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of pumpkin pie spice. Whisk them together until they blend well. This mix adds flavor and helps the muffins rise. In a large bowl, mix ½ cup of granulated sugar with ½ cup of packed brown sugar. Beat in 2 large eggs one at a time. After that, add 1 cup of canned pumpkin puree, ½ cup of milk (or almond milk), ¼ cup of cooled brewed coffee, ¼ cup of vegetable oil, and 1 teaspoon of vanilla extract. Stir until everything is smooth. This step gives the muffins their moist texture. Now, take your dry mix and slowly add it to the wet ingredients. Stir gently until just combined. Be careful not to overmix; you want the muffins to stay fluffy. If you like, fold in ½ cup of chocolate chips or nuts for added texture. This step can make the taste even better. Spoon the batter into the prepared muffin tins. Fill each cup about two-thirds full. This gives them room to rise without spilling over. Make sure they are evenly filled so they bake at the same rate. Place the muffin tin in the oven. Bake for 18 to 20 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. Once done, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step helps keep the muffins soft and tasty. To get the best muffin texture, follow these tips. First, don't overmix the batter. Overmixing makes muffins dense. Stir just until the dry ingredients blend with the wet ones. Next, let your wet ingredients sit at room temperature. Cold ingredients can lead to uneven baking. Use room temperature eggs and milk for a lighter muffin. Finally, fill the muffin cups about two-thirds full. This allows space for rising. Want to boost flavor? Try adding chocolate chips or nuts. These extras give texture and taste. You can also sprinkle some pumpkin pie spice on top before baking. This adds a nice aroma. For a richer flavor, swap out milk for almond milk. It brings a nutty note that pairs well with pumpkin. Lastly, using brewed coffee adds a warm depth. It enhances the overall pumpkin spice flavor. Baking muffins can be tricky. Here are mistakes to watch out for. First, don’t skip the baking powder and baking soda. They help muffins rise. Second, avoid opening the oven door too soon. This can cause muffins to sink. Wait until the last few minutes to check. Lastly, let the muffins cool in the pan for a bit. This helps them firm up before transferring to a wire rack. {{image_2}} You can make these muffins healthier with simple swaps. Use whole wheat flour instead of all-purpose flour. This change adds fiber and nutrients. You can also reduce the sugar by using less granulated sugar and brown sugar. Try using maple syrup or honey for sweetness. For a dairy-free option, replace milk with almond milk or oat milk. You can even use unsweetened applesauce instead of oil. This option keeps the muffins moist while cutting fat. While pumpkin spice is classic, mix flavors for fun twists. Add a pinch of nutmeg or ginger to enhance spice notes. You could also try swapping brewed coffee for chai tea. This change adds warmth and a cozy feel. Want a chocolate twist? Stir in chocolate chips or cocoa powder for a richer taste. If you love nuts, add walnuts or pecans for crunch. These combos give your muffins a new personality. Pumpkin spice lattes are a fall favorite, but you can change them with the seasons. In winter, add cranberry or orange zest for a bright flavor. Spring could use fresh blueberries or lemon juice for a lighter taste. Summer? Toss in some fresh strawberries or peaches. Each season brings new fruits to try. You can also top these muffins with a glaze or cream cheese frosting. This adds a sweet finish that brightens every bite. To keep your pumpkin spice latte muffins fresh, use an airtight container. Place them in the container once they are cool. Store them at room temperature for up to three days. If you want them to last longer, refrigerate them, but expect some texture change. You can also wrap each muffin in plastic wrap for added freshness. Freezing muffins is a great way to save some for later. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer bag or a container. Label the bag with the date. They can stay in the freezer for up to three months. To enjoy, just thaw them overnight in the fridge. Reheating muffins is quick and easy. For the best results, use an oven or toaster oven. Preheat it to 350°F (175°C). Place the muffin on a baking sheet and heat for about 5 to 10 minutes. This will help restore the soft texture. You can also microwave a muffin for 15 to 30 seconds, but it may be less crispy. Enjoy your warm muffins with your favorite drink! Yes, you can use fresh pumpkin. First, bake or steam your pumpkin until soft. Then, blend it into a smooth puree. This gives a fresh taste but may change the moisture level in your muffins. You might need to adjust other wet ingredients a bit. To make mini muffins, reduce the baking time. Fill each mini cup with batter to about half full. Bake for 10 to 12 minutes instead of 18 to 20 minutes. Check with a toothpick to see if they are done. They should be golden and spring back when touched. If you want to skip coffee, use milk or a milk alternative. You could also use brewed tea for a different flavor. Just keep the same amount. The muffins will still be tasty without the coffee. These muffins last for about 3 to 5 days at room temperature. Store them in an airtight container to keep them fresh. You can also freeze them for up to 3 months. Just thaw them in the fridge or at room temperature before enjoying. We covered the key ingredients and steps to make great muffins. You learned how to measure, mix, and bake for perfect texture. I shared tricks to boost flavor and avoid common mistakes. We explored healthier options and fun variations to try. Lastly, you now know how to store muffins for later enjoyment. Baking becomes more fun when you feel confident. Try these tips and enjoy your muffins!

Pumpkin Spice Latte Muffins

Indulge in the cozy flavors of fall with these delightful Pumpkin Spice Latte Muffins! Perfect for breakfast or a sweet treat, these muffins are easy to make and loaded with delicious ingredients like pumpkin puree, brewed coffee, and warm spices. Bake them in just 35 minutes for a scrumptious addition to your autumn routine. Click through to explore the full recipe and get ready to savor every bite!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons pumpkin pie spice

½ cup granulated sugar

½ cup brown sugar, packed

2 large eggs

1 cup canned pumpkin puree

½ cup milk (or almond milk)

¼ cup brewed coffee, cooled

¼ cup vegetable oil

1 teaspoon vanilla extract

Optional: ½ cup chocolate chips or nuts for added texture

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with baking spray.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

      Combine Sugars and Wet Ingredients: In a large mixing bowl, combine the granulated sugar and brown sugar. Beat in the eggs, then add the pumpkin puree, milk, cooled coffee, vegetable oil, and vanilla extract. Mix until well combined.

        Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins fluffy. If desired, fold in the chocolate chips or nuts.

          Fill Muffin Pan: Spoon the batter evenly into the prepared muffin tins, filling each cup about 2/3 full.

            Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

              Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                Prep Time: 15 min | Total Time: 35 min | Servings: 12 muffins

                  - Presentation Tips: Serve warm and dust the tops with powdered sugar or drizzle with a simple glaze made of powdered sugar and a splash of milk for extra sweetness. Decorate with a sprinkle of extra pumpkin pie spice on top for visual appeal!