Pumpkin Espresso Muffins
A delightful treat that perfectly marries the cozy flavors of fall with the invigorating kick of espresso.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 tbsp instant espresso powder
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease it.
- Whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice together in a large bowl.
- Mix the eggs, pumpkin puree, brown sugar, vegetable oil, milk, vanilla extract, and espresso powder in a separate bowl.
- Combine the wet mixture with the dry ingredients, mixing gently until just combined.
- Fill each muffin cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
Experiment with flavors by adding chocolate chips or nuts, and feel free to substitute ingredients based on dietary needs.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin muffins, espresso muffins, fall baking, cozy treats