Coffee, pumpkins, & warm spice combine to make a yummy & inviting fall muffin.

I am finally getting around to baking more pumpkin goodies. I still had pumpkin puree left in the fridge from the Pumpkin Raisin Bread and I knew I needed to bake with it soon. But I came down with a cold or sinus junk and didn't feel like baking or spreading my germs. But I'm finally starting to feel better and ready for some more fall goodies!

To be honest, I don't drink pumpkin spice lattes ever. I had one a long time ago but there isn't a coffee shop in the town I live in, let alone a Starbucks. So I drink all my coffee at home and am quite content with that. But I see people talking about them all the time, especially on Twitter and I think man do they sound good!!

So if a pumpkin spice latte sounds good, then pumpkin spice latte muffins must be really, really good! Or at least that was the thought that kept running through my head. I love muffins, so the combo would be fantastic, right? So I decided to try it out! I used Kerry's Versatile Muffin recipe as my base and added in my pumpkin and some of my favorite fall spices.

Yield: 12 muffins

Pumpkin Spice Latte Muffins

Name: Pumpkin Spice Latte Muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12
Ingredients: 1/2 cup Brown Sugar; 1/4 cup Granulated Sugar; 1/2 cup Milk; 2 Eggs; 1/4 cup Oil; 2 Tablespoon brewed strong Coffee, cooled; 3/4 cup Pumpkin puree; 1 teaspoon Vanilla; 1 1/2 teaspoon Cinnamon; 1/4 teaspoon Nutmeg; 2 cup Flour; 2 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 Tablespoon Granulated Sugar; 1/2 teaspoon Cinnamon

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

Ingredients

½ cup Brown Sugar
¼ cup Granulated Sugar
½ cup Milk
2 Eggs
¼ cup Oil
2 Tablespoon brewed strong Coffee, cooled
¾ cup Pumpkin puree
1 teaspoon Vanilla
1 ½ teaspoon Cinnamon
¼ teaspoon Nutmeg
2 cup Flour
2 ½ teaspoon baking powder
½ teaspoon salt

Topping

1 Tablespoon Granulated Sugar
½ teaspoon Cinnamon

Instructions

Preheat oven to 375.
Spray muffin tin with no-stick cooking spray or use liners.
Mix sugars, milk, eggs, oil, coffee, pumpkin, vanilla, and spices.
Add dry ingredients and mix well.
Scoop into muffin tin, filling ¾ full.
Mix sugar and cinnamon for topping and sprinkle on top of muffin mixture in tins.
Bake for 18-20.

The coffee flavor in these is pretty mild, so if you are a big coffee fan you may want to add a little more. I was sharing with the kiddos so didn't mind the mild flavor. These were a huge hit around our house. My 2 year old, Jet, was constantly sneaking into the kitchen to steal more muffins off the cooling rack. Apparently his arms are much longer than I realize, since I had to push the muffins farther back several times.