Fall, pumpkin, lattes. Yes, please!
Ordered my first Pumpkin Latte from Peet’s the other day and was inspired to replicate the flavors in a muffin. Chocolate chips made their way into the recipe as well. I decided to use one of my favorite pumpkin bread recipes as a starting point and then added my own twist. They turned out delicious!
Pumpkin Spice Mocha Muffins
adapted from Downeast Maine Pumpkin Bread
1 15 ounce can pumpkin puree
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
mini chocolate chips – 1 teaspoon sprinkled over each muffin
cinnamon sugar to sprinkle on top of muffins
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 a 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.