Wake up to Pumpkin Spice Espresso Muffins! These moist, spiced muffins are infused with a bold espresso kick, making them the perfect cozy morning treat.
You know what makes the best fall breakfast? These pumpkin spice espresso muffins. They’re spiced, moist, and there’s a hint of espresso. They’re an easy grab and go for breakfast. They’re so good and taste the way fall should taste. You may want to double this recipe.
I don’t know about you but now that fall is here, I’m looking to try to incorporate pumpkin in everything. You can’t go through fall without making a delicious pumpkin spice muffin. I wanted to do something different than I’ve tried before by incorporating espresso powder into these. It’s not overpowering at all and just gives it a little hint making it the perfect breakfast.
Right when I made these, the big question was whether or not the muffins are caffeinated. The answer is not really. While instant powder retains its caffeine even after you bake it, the recipe only calls for 2 teaspoons. That is split amongst 12 muffins making any traces of caffeine very minute. With that being said, if you’re looking for a quick pick me up in the morning, you may want to continue with your morning coffee because these alone will not cut it.
Making the muffins
This recipe is very simple and straight forward. I like to use my kitchenmaid mixer for all of my muffin recipes because it takes out the extra work, but you can certainly use a hand mixer or a bowl and whisk. I have tried them each way and they turn out perfectly every time. The prep time takes around 10-15 minutes and the bake time is around 20 minutes.
When you start making these muffins, you’ve got to do so methodically. You’re going to start by mixing the eggs, sugar, pumpkin puree, and vegetable oil together. Any time you’re baking you want to mix the wet ingredients and dry ingredients separately.
In a separate container you want to mix your dry ingredients which include the flour, baking soda, and salt. The reason you mix the dry ingredients separate from the wet ingredients is to avoid over mixing your batter. Over mixing can take away that light and fluffiness you want.
Ingredients:
These muffins aren’t your typical muffins they’re extremely moist and that’s what makes them so good. The two ingredients responsible for this are the pumpkin puree and the brown sugar. If you don’t have brown sugar on hand, I suggest you get some because substituting this for granulated sugar will not cut it. Something else I love is that this recipe utilizes the entire can of pumpkin puree which means you won’t have any left overs which is a big plus.
The three ingredients that make up the majority of the flavor in these muffins are the pumpkin spice, vanilla extract, and the espresso powder. Pumpkin spice is one of my favorite spices. It is nothing more than a mix of cinnamon, nutmeg, ginger, cloves, and sometimes allspice. This is typically found premixed but there are many recipes out there if you want to make it yourself.
The espresso powder is perfect in this recipe and is very subtle. Espresso powder is sometimes difficult to find so this can be substituted for finely ground coffee powder. I find that the coffee flavor comes out the more the muffins sit.
I’m excited to welcome these delicious muffins for fall. They are perfect alone and don’t need anything else. They are the perfect with a cup of coffee and are an easy grab and go. I can’t wait for you to try these.
The Best Fall Pumpkin Spice Espresso Muffins
Ingredients
- 2 eggs
- 1 15 oz can pure pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin spice
- 1 teaspoons espresso powder
Instructions
- Preheat oven to 375 degrees
- In a mixing bowl combine the wet ingredients which include 2 eggs, pumpkin puree, vegetable oil, vanilla extract, and both sugars, mix until well combined.
- In a separate bowl combine the dry ingredients which include the flour, baking soda, salt, pumpkin spice, and espresso powder. Mix until well combined.
- Add the dry ingredients to the wet ingredients a little at a time until it all gets incorporated in and is homogenous. Do not over mix.
- Place the batter in 12 muffin cups and fill 3/4 of the way full
- Bake 22-25 minutes or until your toothpick is dry when you poke it
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