Pumpkin Spice Mocha Muffins

 

If you know me well, you know I love FALL. I love the colors, I love baking, and I love making all things Pumpkin! Every year I look forward to ordering Fall inspired beverages from both Peet’s and Starbucks.

Just had my first Pumpkin Latte from Peet’s the other day and was inspired to replicate the flavors in a muffin. The only problem was that I had to have chocolate incorporated and decided to top the muffins with mini chocolate chips so that’s how they ended up being called Pumpkin Spice Mocha Muffins instead of Pumpkin Spice Latte Muffins.

I used one of my favorite pumpkin bread recipes as a starting point for this muffin and then did a little doctoring up ;-) I was pretty pleased with the final taste. Moist and delicious!

Enjoy!

Pumpkin Spice Mocha Muffins
adapted from Downeast Maine Pumpkin Bread

1 15 ounce can pumpkin puree
4 eggs
1/2 cup unsweetened applesauce
1/2 vegetable oil
1 teaspoon vanilla extract
2/3 cup fresh brewed coffee, cooled
1 cup brown sugar
1 cup white sugar
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice

Topping:

mini chocolate chips – 1 teaspoon sprinkled over each muffin
cinnamon sugar to sprinkle on top of muffins

Directions:

Preheat oven to 350 degrees. Prepare muffin cups with nonstick flour baking spray or line with paper cups.

In large bowl mix together pumpkin puree, eggs, applesauce, oil, coffee, vanilla extract, and sugars. In separate bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Add dry ingredients to pumpkin mixture and mix just until blended.

Use large cookie scoop to distribute evenly among muffin cups (3/4 full). Sprinkle each muffin with 1 teaspoon of mini chocolate chips and sprinkle about 1/4 teaspoon of cinnamon sugar on top of each muffin.

Bake for 20-25 minutes or until cake tester comes out clean. Makes 24-28 muffins.

Note: You can play around with how much oil you put into the recipe. You can try 1/4 cup oil and 3/4 cup applesauce. You can even try replacing some of the oil with vanilla greek yogurt. You can also sub out some of the all purpose flour for 1 cup of whole wheat flour. Next time I may try using instant espresso dissolved into 2/3 cup water for a stronger flavor.

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Comments: 4

  1. julia October 18, 2010 at 2:12 pm Reply

    Oh yum!!!!!! I have been LOVING pumpkin this fall, even more then usual. And especially pumpkin lattes. Can’t wait to make these.

  2. chefpandita October 18, 2010 at 3:05 pm Reply

    That muffin looks good… chocolate makes everything better :)

  3. Chef Dennis November 17, 2010 at 3:23 am Reply

    Those muffins look so very very good!! we need to start using pumpkin more often!

  4. Aaron November 21, 2010 at 6:06 pm Reply

    I have personal experience tasting these very muffins – I’m biased but they were amazing! You gotta love all the photography too, beautiful!!

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