Spicy Pumpkin Espresso Muffins

Autumn has not left us yet! Pumpkin Spice Lattes may be leaving the coffee shops soon, but with Thanksgiving just around the corner, Pumpkin is not leaving our minds or our tables.

So, let's start our mornings off with these amazingly delicious Pumpkin Espresso Muffins with a kick of spice.

PS: These can be made kid friendly by taking the espresso powder out.

Bakes About: 16 Muffins

Takes About: 1 Hour

Difficulty: 1 out of 5

Prep:

- Pumpkin Puree

You can make your own pumpkin puree if you like or use canned pumpkin that has no spices added.

If you prefer to make pumpkin puree yourself, you can cut a sugar pumpkin into quarters, place the pumpkin onto a baking tray with parchment paper, and bake in a 350 degree oven for 1 hour to 1 hour and 30 minutes or until the pumpkin is soft.

Once baked, pull the skin off the pumpkin and then mash the pumpkin until smooth. I used a potato masher.

Refrigerate the remaining and use it for other recipes.

- Muffin Tin

Place muffin papers into the muffin tin and preheat the oven to 350 degrees F (180 degrees C).

Ingredients:

1/4 cup milk

1 tablespoon espresso powder

3/4 cup raw sugar - separated (you can substitute in white sugar, but raw sugar is better)

1 cup pumpkin puree

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon of ground cinnamon

1/4 teaspoon of ground nutmeg

A large pinch of ground cloves

A large pinch of ground ginger

1/2 teaspoon salt

Instructions:

- Step 1 - Mix Together Milk and Coffee

In a small bowl, mix together the 1/4 cup milk with the 1 tablespoon of espresso powder until all the espresso powder has dissolved.

Set aside until needed.

- Step 2 - Start Mixing Ingredients

In a large bowl, mix together 1/2 cup of raw sugar, 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract until combined.

Then add the milk and espresso mixture in and whisk.

- Step 3- Add in Dry Ingredients

Add the 1 1/2 cups of flour, 1 1/2 teaspoons of baking soda, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, a large pinch of ground cloves, a large pinch of ground ginger, and a 1/2 teaspoon of salt into the wet ingredients.

And mix extremely well until all the dry powders are mixed in.

- Step 4 - Add the Remaining Sugar

Add the remaining 1/4 cup of raw sugar to the batter and mix well.

If you had added the entire 3/4 cup of raw sugar in step 2, that is not a problem. Adding the sugar in at this time just creates an interesting texture on the top of the muffins that I really enjoyed.

- Step 5 - Fill the Muffin Tin

Scoop the batter into the muffin tin, filling it about 2/3 of the way.

- Step 6 - Bake!

Bake the muffins for about 20 minutes or until a toothpick comes out clean.

They should be fluffy and also smell radiant!