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.
- 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 tsp Vanilla
- 1 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 2 cup Flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 Tablespoon Granulated Sugar
- 1/2 tsp Cinnamon
- 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 3/4 full.
- Mix sugar and cinnamon for topping and sprinkle on top of muffin mixture in tins.
- Bake for 18-20.
Are you a fan of Pumpkin Spice Lattes? What are your other favorite treats for the fall season?
Looking for other muffin recipes?
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