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- Essential Ingredients - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup canned pumpkin puree - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup Greek yogurt - 1/4 cup brewed coffee, cooled - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/4 teaspoon salt - Optional Add-ins - 1/2 cup chopped walnuts or pecans - 1/4 cup chocolate chips These ingredients come together to create a delightful muffin. The canned pumpkin adds moisture and flavor. The mix of flours provides a nice texture. The sugars balance the spices and pumpkin. Greek yogurt keeps the muffins soft and adds protein. You can add nuts for crunch or chocolate chips for sweetness. Each option gives a unique twist. Feel free to get creative with your mix-ins! {{ingredient_image_1}} 1. Preheat the oven: Start by setting your oven to 350°F (175°C). This step is key for even baking. Line a muffin tin with paper liners or grease it well. 2. Mixing wet ingredients: In a large bowl, add 1 cup of canned pumpkin puree, 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 1/2 cup of Greek yogurt, 1/4 cup of cooled brewed coffee, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk this mixture until smooth and well combined. 3. Combining dry ingredients: In another bowl, sift together 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of salt. This helps to mix the dry ingredients evenly. 4. Final batter preparation: Gradually add the dry mix to the wet mix. Stir gently until just combined. It’s okay if there are a few lumps; avoid over-mixing. If you want, fold in 1/2 cup of chopped walnuts or pecans and 1/4 cup of chocolate chips for extra sweetness. 5. Filling the muffin tin: Use a spoon or an ice cream scoop to fill each muffin cup about 2/3 full with the batter. This allows space for the muffins to rise while baking. 6. Baking time and tips: Place the muffin tin in the preheated oven. Bake for 20-25 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready! 7. Cooling muffins: Once baked, allow the muffins to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. 8. Presentation suggestions: Serve the muffins warm. You can dust them with powdered sugar or drizzle some maple glaze on top. Pair with a hot cup of coffee for a cozy treat! - Avoiding over-mixing: When you mix your batter, do it gently. Over-mixing makes muffins tough. Mix just until you see no dry flour. A few lumps are okay. They help keep your muffins light and fluffy. - Ensuring even baking: To bake evenly, fill each muffin cup the same way. Use a scoop or spoon to measure the batter. This helps all muffins cook at the same time. Keep an eye on them near the end of baking. Use a toothpick to check if they’re done. - Options for spices: You can adjust the spices to fit your taste. Try adding more cinnamon or a dash of cardamom. These spices add warmth and depth. If you love warmth, double the ginger or nutmeg. - Sweetness adjustments: If you like sweeter muffins, add a bit more sugar. You can also use honey or maple syrup. Just remember, liquid sweeteners may change the batter's texture. Start with small amounts and taste as you mix. - Substitutions for dietary needs: If you're gluten-free, use a gluten-free flour mix. This will change the texture, but it still works. For a dairy-free option, swap Greek yogurt with almond yogurt or applesauce. - Using lower sugar alternatives: To cut down sugar, use less brown and granulated sugar. You can also mash bananas or use unsweetened applesauce. These options keep your muffins tasty while being a bit healthier. Pro Tips Use Fresh Spices: Opt for fresh ground spices to enhance the flavor of your muffins. This will give your Pumpkin Spice Latte Muffins a more vibrant and aromatic taste. Check for Doneness: Always test your muffins with a toothpick before removing them from the oven. If the toothpick comes out clean, they're ready; if not, give them a few more minutes. Cool Before Storing: Let the muffins cool completely before storing them in an airtight container. This helps prevent moisture absorption, keeping them fresher for longer. Add a Twist: For an extra flavor kick, consider adding a splash of maple syrup or a hint of vanilla extract to the batter. It will elevate the taste of your muffins even further. {{image_2}} You can make fun changes to your pumpkin spice latte muffins. One tasty option is chocolate pumpkin spice latte muffins. Just add 1/4 cup of chocolate chips to the batter. The chocolate pairs well with the pumpkin spice. It gives a sweet twist that many love. If you want a nut-free version, skip the walnuts or pecans. Instead, you can add more chocolate chips or even dried fruit. This keeps the muffins soft and tasty. Using fresh pumpkin makes these muffins extra special. You can roast a small pumpkin, then mash it until smooth. This adds a lovely flavor and texture. Fresh pumpkin also gives a burst of color. Incorporating seasonal spices like allspice or cardamom can enhance the flavor too. You can swap ground nutmeg or cloves for these spices. The key is to balance them well. If you need gluten-free muffins, use a gluten-free flour blend. Just ensure it has the right mix of starches and proteins. This keeps the muffins fluffy and moist. For a vegan option, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can also swap Greek yogurt for a plant-based yogurt. This keeps the muffins delicious and fits your diet. To keep your pumpkin spice latte muffins fresh, store them at room temperature. Place them in an airtight container. They last well for up to three days. If you want to keep them longer, use refrigeration. Wrap each muffin in plastic wrap. Then, place them in a zip-top bag. This method keeps them moist and tasty for about a week. Freezing muffins is a great way to save some for later. Start by letting them cool completely. Then, wrap each muffin tightly in plastic wrap. Next, place them in a freezer-safe bag. They can stay frozen for up to three months. When you are ready to eat one, take it out and let it thaw at room temperature. For a quick treat, you can reheat a muffin in the microwave. Heat it for about 15-20 seconds. This gives you a warm, cozy snack that tastes fresh. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. First, you need to cook and puree it. This adds fresh flavor and moisture. Make sure to measure out one cup for the recipe. How can I troubleshoot dry muffins? If your muffins are dry, check your oven's temperature. A too-hot oven can dry them out. Also, be careful not to overmix the batter. This can make them tough. Adding a bit more yogurt may also help keep them moist. How long do these muffins last? These muffins stay fresh for about three days at room temperature. If you want them to last longer, store them in the fridge for up to a week. Substituting Greek yogurt You can swap Greek yogurt with sour cream. This change keeps the muffins moist. It also adds a slightly different flavor. You can also use regular yogurt if you prefer. Can I omit the coffee? Yes, you can leave out the coffee. It adds flavor, but the muffins will still taste great without it. You could replace it with an equal amount of milk or water if you want to keep the texture. You now have a complete guide to making pumpkin spice latte muffins. We covered essential and optional ingredients, preparation steps, and tips for baking and serving. I shared ways to enhance flavors and adapt for special diets, plus storage tips to keep your muffins fresh. Experiment with variations to find your perfect take. Enjoy the process and share your creations. Happy baking!

Pumpkin Spice Latte Muffins

Delicious muffins infused with pumpkin and warm spices, perfect for a cozy treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup canned pumpkin puree
  • 1 2/3 cup brown sugar
  • 1 2/3 cup granulated sugar
  • 1 2/3 cup Greek yogurt
  • 1 4 cup brewed coffee, cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 2 teaspoon ground ginger
  • 1 4 teaspoon ground cloves
  • 1 4 teaspoon salt
  • 1 2 cup chopped walnuts or pecans (optional)
  • 1 4 cup chocolate chips (optional, for added sweetness)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin well.
  • In a large mixing bowl, combine the canned pumpkin puree, brown sugar, granulated sugar, Greek yogurt, brewed coffee, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
  • In another bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing; it’s okay if there are a few lumps.
  • Gently fold in the chopped walnuts or pecans and chocolate chips if using.
  • Use a spoon or an ice cream scoop to fill each muffin cup about 2/3 full with the batter.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Serve warm dusted with powdered sugar or a drizzle of maple glaze on top. Pair with a hot cup of coffee for the ultimate cozy experience!
Keyword coffee, muffins, pumpkin, spice