Go Back
For the dry mix, we need: - 1 cup all-purpose flour - 1 cup whole wheat 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 These dry ingredients create a great base for our muffins. The all-purpose flour gives a light texture. Whole wheat flour adds a nutty flavor and extra fiber. The baking powder and baking soda make them rise, while the spices bring that cozy fall taste. Now let’s look at the wet ingredients: - 1 cup canned pumpkin puree - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup brewed coffee, cooled Canned pumpkin puree keeps the muffins moist and adds rich flavor. Vegetable oil helps with texture. Eggs bind everything together while vanilla adds a nice touch. The brewed coffee boosts the flavor, making it taste like a pumpkin spice latte. Finally, here are some fun add-ins and toppings: - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup chocolate chips (optional) - 2 tablespoons pumpkin seeds (for topping) Granulated and brown sugars add sweetness and depth. Chocolate chips give a rich flavor, making these muffins even more special. Topping with pumpkin seeds gives a nice crunch and makes them look great. 1. Preheat your oven to 350°F (175°C). This step is key for fluffy muffins. 2. Prepare the muffin tin by lining it with paper liners or greasing it lightly. This helps with easy removal later. 3. In a medium bowl, whisk together: - 1 cup all-purpose flour - 1 cup whole wheat 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 This mix adds flavor and structure to your muffins. 4. In a large mixing bowl, combine the wet ingredients: - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 1 cup canned pumpkin puree - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup brewed coffee, cooled Mix until smooth and well blended. 5. Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. A few lumps are okay; they add character. If you like, fold in the chocolate chips here for extra sweetness. 6. Divide the batter evenly among the muffin cups. Fill each cup about two-thirds full. This allows room for rising. 7. Sprinkle the tops with 2 tablespoons of pumpkin seeds for a nice crunch. 8. Bake in the oven for 18-22 minutes. Check them by inserting a toothpick in the center. If it comes out clean, they are done. 9. Allow the muffins to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. This keeps them from getting soggy. Enjoy the process and smell the warm spices as they bake! To keep your muffins moist, avoid overmixing. When you combine the wet and dry ingredients, stir gently. A few lumps are fine. Overmixing can make your muffins tough. Choosing the right pumpkin puree is key. Use canned puree for the best flavor. Make sure it is pure pumpkin, not pie filling, which has added sugar and spices. This gives your muffins a rich taste. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, they are ready. If not, bake them a few more minutes. Each oven is different. You may need to adjust your baking time. Start checking for doneness at 18 minutes. If you find your muffins are not browning, leave them in a bit longer. Serve the muffins warm for the best taste. You can top them with a sprinkle of cinnamon. A dollop of whipped cream adds a nice touch too. Pair your muffins with coffee or tea. This brings out the fall flavors. Enjoy them as a cozy treat on a crisp day. {{image_2}} You can make these muffins even better by adding spices or extracts. Try adding a pinch of allspice or cloves for a warm twist. A splash of almond or hazelnut extract can also add a lovely depth. Switching up the chocolate is also fun! Instead of regular chocolate chips, use dark or white chocolate. You can even chop up your favorite chocolate bar. Each choice brings a new flavor to your muffins. If you need gluten-free muffins, swap the all-purpose flour for a gluten-free blend. Many blends work well in baking and keep the texture nice. For dairy-free options, use almond or coconut milk instead of regular milk. To lower sugar, you can cut the granulated sugar by half. You can also use a sugar substitute like stevia or monk fruit. These changes make the muffins lighter but still tasty. Fall offers many flavors that pair well with pumpkin. Consider adding chopped apples or cranberries for a fruity kick. You can also mix in some chopped nuts like walnuts or pecans for extra crunch. Adapting the recipe for holidays is easy too. For Halloween, add some spooky sprinkles on top. For Thanksgiving, serve them with a side of whipped cream. These simple changes make your muffins festive and fun! To keep your pumpkin spice latte muffins fresh, store them at room temperature. Use an airtight container to prevent them from drying out. You can also wrap each muffin in plastic wrap for extra protection. This helps maintain their soft texture. Avoid placing them in the fridge, as this can make them stale faster. If you want to save some muffins for later, freezing is a great option. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap and place them in a freezer bag. Squeeze out the air before sealing. To thaw, take a muffin out and leave it at room temperature for a few hours. You can also microwave it for a quick warm-up. This method keeps the muffins tasty and moist. At room temperature, these muffins usually last about 3 to 5 days. Look for signs of spoilage like mold or an off smell. If they feel dry or hard, it’s time to toss them. For the best flavor and texture, enjoy them fresh or freeze them for later use. How can I make the muffins extra fluffy? To make your muffins extra fluffy, use fresh baking powder and baking soda. Make sure to mix the dry and wet ingredients separately before combining them. Be gentle when mixing. This helps to keep air in the batter. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook and puree it before adding. It may be slightly wetter, so adjust the flour if needed. This adds a nice, fresh flavor to your muffins. What beverages pair well with pumpkin spice muffins? Pumpkin spice muffins go great with coffee, tea, or apple cider. They also match well with a warm latte. The flavors blend nicely and create a cozy fall vibe. How to serve muffins for a festive gathering? Serve muffins warm on a pretty platter. Add toppings like whipped cream or a sprinkle of cinnamon. You can also place them in muffin liners for a fun touch. Guests will love the festive feel. Caloric content per muffin Each pumpkin spice latte muffin has about 180 calories. This may vary based on added ingredients like chocolate chips. Key nutrients and dietary considerations These muffins contain fiber from whole wheat flour and pumpkin. They also have some protein from eggs. If you want a healthier option, consider using less sugar or adding nuts for extra nutrients. In this blog post, we explored how to make delicious pumpkin spice muffins with simple ingredients. We covered dry and wet ingredients, mixing steps, and baking tips for perfect muffins. We also discussed variations and storage methods to keep them fresh. Remember, the right mix of ingredients and following the steps can make your muffins shine. Whether it's for a cozy fall day or a festive gathering, these muffins are a treat. Enjoy baking and sharing them with friends and family. Your muffins are sure to impress!

Pumpkin Spice Latte Muffins

Indulge in the ultimate fall treat with these delightful Pumpkin Spice Latte Muffins! Soft, fluffy, and bursting with the perfect blend of spices and pumpkin flavor, these muffins are easy to make and perfect for any coffee lover. With just a few simple ingredients, you can whip up a batch in no time. Click through to discover the full recipe and enjoy a cozy taste of autumn with every bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 cup whole wheat 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

3/4 cup granulated sugar

1/2 cup brown sugar, packed

1 cup canned pumpkin puree

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup brewed coffee, cooled

1/2 cup chocolate chips (optional)

2 tablespoons pumpkin seeds (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

    In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and brewed coffee. Mix until smooth and well blended.

        Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing; it’s okay if there are a few lumps. Fold in the chocolate chips if using.

          Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the tops with pumpkin seeds for a bit of crunch.

            Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

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

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 12 muffins

                  - Presentation Tips: Serve warm, topped with a sprinkle of cinnamon and a dollop of whipped cream for a festive touch. Enjoy with your favorite coffee!