Moist muffins blending pumpkin, warm spices, and espresso, ideal for cozy autumn mornings or an indulgent snack.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tbsp instant espresso powder or finely ground coffee
03 - 2 tsp pumpkin pie spice
04 - 1 tsp ground cinnamon
05 - 1 1/2 tsp baking powder
06 - 1/2 tsp baking soda
07 - 1/2 tsp salt
→ Wet Ingredients
08 - 1 cup canned pumpkin purée (not pumpkin pie filling)
09 - 2/3 cup packed brown sugar
10 - 1/3 cup granulated sugar
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1/4 cup milk
14 - 2 tsp pure vanilla extract
→ Optional Topping
15 - 2 tbsp turbinado sugar or coarse sugar
16 - 1/2 tsp ground cinnamon
# Step-by-Step Directions:
01 - Set oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a large bowl, whisk together all-purpose flour, espresso powder, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk canned pumpkin purée, brown sugar, granulated sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
04 - Transfer wet mixture into dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Distribute the batter evenly among the prepared muffin cups.
06 - Combine turbinado sugar and ground cinnamon, then sprinkle the mixture over each muffin.
07 - Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
