Pumpkin Spice Muffins
User Reviews
5
Pumpkin Spice Muffins
Description
This recipe combines eggs, canned pumpkin puree, pumpkin pie spice, vanilla extract, and espresso powder to infuse the muffins with autumnal spice notes and a subtle coffee aroma. Dry ingredients include all-purpose flour, sugar, and baking powder, with softened butter mixed in to produce a breadcrumb-like texture before blending with the pumpkin mixture. The batter is beaten until light and fluffy, enhancing the final crumb.
The muffins deliver a tender bite with well-distributed pumpkin flavor highlighted by the warming spices. Baking until just done results in a moist interior and gently firm exterior. Serving them warm allows the spices and espresso tones to be more pronounced, complementing autumn or holiday meals.
These muffins can alternatively be baked as a loaf cake. Variations include swapping pumpkin puree for sweet potato or butternut squash puree. They keep well in an airtight container for up to 5 days. Adjusting espresso powder levels lets you customize the coffee flavor.
Ingredients
- 3 egg
- 15 ounce pumpkin puree canned, 425g
- 2 ¼ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 teaspoons espresso powder
- 2 cups all-purpose flour 256g
- ¾ cup sugar 150g
- 2 teaspoons baking powder
- ½ cup butter softened, 113g
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C / gas mark 4. Lightly oil and flour a muffin pan and set aside.
- Mix together the pumpkin purée, egg, pumpkin pie spice, vanilla, and espresso powder in a mixing bowl and set aside.
- In a separate bowl, combine the flour, sugar and baking powder. Then using a hand mixer, beat in the butter until the flour mixture resembles breadcrumbs.
- Slowly add in the spiced pumpkin mixture, mixing well after each addition. Keep beating for a couple more minutes until the batter is light and fluffy.
- Split the batter evenly in the muffin pan and bake in the preheated oven for 20 to 25 minutes or until done.
- Place muffins on a rack to cool.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- These muffins are best enjoyed warm soon after baking for optimal flavor and texture.
- The batter can be baked in a loaf pan as an alternative to muffins.
- Swap out pumpkin puree for sweet potato or butternut squash puree if desired.
- Store muffins in an airtight container at room temperature for up to 5 days.
- Adjust espresso powder to increase or decrease coffee flavor intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 20mg | 1% |
| Potassium | 184mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 5811IU | 116% |
| Vitamin C | 2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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