Save Moist, aromatic muffins blending pumpkin, warm spices, and a hint of espresso—perfect for cozy autumn mornings or as a coffeehouse-inspired treat.
I first baked these muffins on a chilly fall morning and they quickly became a family favorite.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 tbsp instant espresso powder or finely ground coffee, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Wet Ingredients: 1 cup (225 g) canned pumpkin purée (not pumpkin pie filling), 2/3 cup (135 g) brown sugar packed, 1/3 cup (65 g) granulated sugar, 2 large eggs, 1/2 cup (120 ml) vegetable oil, 1/4 cup (60 ml) milk, 2 tsp pure vanilla extract
- Optional Topping: 2 tbsp turbinado sugar or coarse sugar, 1/2 tsp ground cinnamon
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, espresso powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk pumpkin purée, brown sugar, granulated sugar, eggs, oil, milk, and vanilla until smooth.
- Combine:
- Pour the wet ingredients into the dry and mix gently until just combined do not overmix.
- Portion Batter:
- Divide the batter evenly among muffin cups.
- Add Topping:
- Mix turbinado sugar and cinnamon for the topping then sprinkle over the muffins.
- Bake:
- Bake 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Save These muffins make for wonderful family moments especially during fall holidays and weekend breakfasts.
Notes
Serve warm with a drizzle of maple glaze or a dollop of whipped cream. Pairs beautifully with a cappuccino or chai latte.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, cooling rack
Allergen Information
Contains wheat (gluten) and eggs. Check labels if using store-bought pumpkin purée for possible cross-contamination. Can be made dairy-free by using plant-based milk.
Save Enjoy these flavorful muffins fresh from the oven or store cooled muffins in an airtight container for up to 3 days.
Recipe FAQs
- → What gives these muffins their warm spice flavor?
The flavor comes from a combination of pumpkin pie spice, ground cinnamon, and a touch of espresso powder, creating aromatic warmth and depth.
- → Can I substitute the canned pumpkin purée?
Yes, canned pumpkin purée is preferred for moisture and flavor, but you can use fresh cooked pumpkin as a substitute with similar results.
- → How can I make these muffins dairy-free?
Use plant-based milk alternatives like almond or oat milk in place of regular milk to keep the texture moist and flavorful.
- → What is the best way to enhance texture or flavor variations?
Add-ins like chocolate chips or chopped nuts work well, and whole wheat pastry flour can give a heartier texture.
- → How do I know when the muffins are fully baked?
Insert a toothpick into the center; it should come out clean or with few moist crumbs, typically after 18 to 22 minutes.
- → Are these muffins suitable for a quick breakfast?
Absolutely, their moistness and balanced flavors make them ideal for a comforting, on-the-go morning bite.