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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup canned pumpkin puree - 2 large eggs - ½ cup brewed coffee (cooled) - ¼ cup vegetable oil - 1 teaspoon vanilla extract - ½ cup semi-sweet chocolate chips (optional) - ½ cup chopped nuts (optional, for crunch) I use common measurements to make baking easy. Here’s what you need: - Cups for dry and wet ingredients - Teaspoons for spices and baking soda - Large eggs for binding Using these units helps ensure that your muffins come out just right. You can get creative with your muffins. Here are some fun add-ins: - Semi-sweet chocolate chips give a sweet touch. - Chopped nuts add a nice crunch. - You might consider adding dried fruit for extra flavor. These add-ins let you customize your muffins to match your taste. {{ingredient_image_1}} To start, gather your ingredients. You need: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup canned pumpkin puree - 2 large eggs - ½ cup brewed coffee (cooled) - ¼ cup vegetable oil - 1 teaspoon vanilla extract - ½ cup semi-sweet chocolate chips (optional) - ½ cup chopped nuts (optional) Next, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly. In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This helps mix the dry ingredients well. In a separate bowl, whisk together the pumpkin puree, eggs, cooled coffee, vegetable oil, and vanilla extract. Mix until smooth and creamy. Slowly add the wet mixture to the dry mixture. Stir gently until just combined. It’s okay if a few lumps remain. If you like, fold in the chocolate chips and nuts for added flavor. Scoop the muffin batter into the prepared tin. Fill each cup about ¾ full. This gives them room to rise. Bake the muffins for 18-22 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. For serving, enjoy them warm. A light sprinkle of powdered sugar adds a nice touch. Pair these muffins with a warm cup of coffee or tea for a cozy fall treat. To keep your muffins moist, use canned pumpkin puree. It adds moisture and flavor. Mixing the wet and dry ingredients gently helps too. Overmixing can make the muffins tough. Aim for a smooth batter with small lumps. Adding a bit of vegetable oil also keeps them tender. For a richer taste, use freshly ground spices. They bring out the warm flavors in each bite. Consider adding a splash of maple syrup for extra sweetness. Chopped nuts add a nice crunch and depth. You can also fold in chocolate chips for a fun twist. Preheat your oven to 350°F (175°C) for even baking. Fill the muffin cups about three-quarters full. This gives them room to rise without spilling over. Bake for 18-22 minutes and check with a toothpick. If it comes out clean, they are done. Let the muffins cool slightly before serving. Enjoy them warm for the best flavor! Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. They provide a more vibrant and aromatic quality to your muffins. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins instead of light and fluffy ones. Cool Ingredients: Ensure that your brewed coffee is cooled before adding it to the mixture. Hot coffee can affect the texture of your muffins and make them too moist. Experiment with Mix-Ins: Feel free to get creative by adding other mix-ins like dried cranberries or walnuts for added flavor and texture! {{image_2}} You can make vegan pumpkin spice latte muffins easily. Replace eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit for five minutes. Use almond milk or oat milk instead of regular milk. Swap vegetable oil for coconut oil or any plant oil. This keeps the muffins moist and tasty. If you need gluten-free muffins, use gluten-free flour. Almond flour or coconut flour works well. You may need to add a bit more liquid. Try adding an extra tablespoon of pumpkin puree or coffee to keep them moist. Be sure to check the baking soda and powder for gluten-free labels. You can switch up flavors in many ways. If you want a chocolate twist, add cocoa powder. Replace some flour with cocoa powder for a rich taste. For a fruity note, mix in dried cranberries or raisins. You can also use pumpkin pie spice instead of individual spices. This will give a warm, cozy flavor. Store your pumpkin spice latte muffins at room temperature. Place them in an airtight container. This keeps them fresh for up to three days. If you enjoy them warm, just pop one in the microwave for a few seconds. It will taste like fresh out of the oven. If you want to keep the muffins longer, refrigerate them. Wrap each muffin in plastic wrap or foil. Place them in a sealed container. They can last up to a week this way. To enjoy them, simply let them sit at room temperature for a bit or warm them in the oven. Freezing is a great option for longer storage. Allow the muffins to cool completely first. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last for up to three months. To eat, thaw them in the fridge overnight. You can warm them in the microwave or oven for a cozy treat. Yes, you can make these muffins without coffee. Just replace the coffee with more pumpkin puree or milk. The muffins will still taste great and have a nice pumpkin flavor. You can also add a bit of extra spice to enhance the taste. Think of using a splash of vanilla or even almond milk for a fun twist. Pumpkin spice lattes typically last about 3 to 5 days in the fridge. Always store them in an airtight container to keep them fresh. If you want to enjoy your lattes for longer, consider freezing them. Just remember to thaw them in the fridge before reheating. Yes, you can use fresh pumpkin instead of canned. If you choose fresh pumpkin, roast it first. Cut the pumpkin in half, remove the seeds, and bake it until soft. Then, scoop out the flesh and mash it. You’ll need about the same amount as canned pumpkin, around one cup. Fresh pumpkin adds a lovely taste and texture to your muffins. We covered how to make delicious pumpkin spice latte muffins from scratch. You learned about key ingredients and measurements. I provided step-by-step instructions for prepping and baking. We explored tips to keep your muffins moist and flavorful. Plus, I shared fun variations and storage ideas. Now, you can confidently bake these muffins for any occasion. Enjoy experimenting with flavors and sharing your tasty treats!

Pumpkin Spice Latte Muffins

Delicious muffins infused with pumpkin and warm spices, perfect for fall.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 0.5 cup brewed coffee (cooled)
  • 0.25 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup semi-sweet chocolate chips (optional)
  • 0.5 cup chopped nuts (optional, for crunch)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  • In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • In another bowl, whisk together the pumpkin puree, eggs, cooled brewed coffee, vegetable oil, and vanilla extract until well combined.
  • Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix. If using, fold in the chocolate chips and chopped nuts.
  • Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  • Bake for 18-22 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 these muffins warm, dusted with powdered sugar, and pair with coffee or tea.
Keyword coffee, fall, muffins, pumpkin, spice