I've made pumpkin muffins for years, and I love pumpkin spice coffee. So, one day, I thought why not add coffee to my muffins?

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.

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  • Combine warm water and coffee granules together in a cup until coffee is dissolved; pour into a large bowl. Mix flour, sugar, pumpkin puree, vegetable oil, eggs, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into coffee until batter is thoroughly mixed; fold in chocolate chips. Fill muffin cups with batter.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

265.7 calories; 3.5 g protein; 36.9 g carbohydrates; 31 mg cholesterol; 316.6 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/27/2014
Yummmm! Great recipe the way it is. I think the next time I make these I'll use brown sugar to sweeten it a little more. Also a sweet cream cheese drizzle on top may just work or dust with confectioners sugar. Thank you for the treat! Read More
(6)

Most helpful critical review

Rating: 1 stars
09/24/2016
didnt rise well. i used a nonstick muffin pan. it was too much pumpkin. Read More
(1)
35 Ratings
  • 5 star values: 24
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
08/27/2014
Yummmm! Great recipe the way it is. I think the next time I make these I'll use brown sugar to sweeten it a little more. Also a sweet cream cheese drizzle on top may just work or dust with confectioners sugar. Thank you for the treat! Read More
(6)
Rating: 5 stars
11/25/2014
Delicious! A perfect texture and height. It would be amazing with some cream cheese batter mixed in (swirled) I used leftover coffee for the liquid and omitted the dry coffee granules and water. I also added vanilla. I will definitely use this recipe again. Read More
(4)
Rating: 5 stars
11/08/2015
This is an amazing and easy to make recipe! Delicious! I did add a few things however just because I thought it would improve upon the "pumpkin" flavor profile. And it did! I just added 1/2 tsp ground ginger 1/2 tsp. ground allspice and 1 tsp of vanilla extract. I also used leftover pumpkin puree that I had made up for a pumpkin pie rather than a can. If you which to use "fresh pumpkin" 15oz was just about two cups worth. If not can is fine I just had extra. And no the extra water in the puree did not make the muffins "soupy." Finally I substituted 1 cup chocolate chips with 1/2 cup chopped pecans and 1/2 cup craisins simply because my boyfriend is not a big fan of chocolate. I hope this helps! I will be making another batch very soon! Oh and PS: If you are using deep "muffin tins" vs. Shallow cupcake tins that fit cup cake paper you may have to double the cooking time. Read More
(4)
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Rating: 5 stars
10/18/2014
Excellent! Did exactly as die ever but took another reviewers idea and put cream cheese icing! Yum!! Read More
(2)
Rating: 5 stars
09/02/2014
I followed the recipe to the letter and was really impressed. Not only did I actually get 24 muffins but they were WONDERFUL!!! I'll be using this recipe a lot perfect for the fall and winter months Read More
(2)
Rating: 1 stars
09/24/2016
didnt rise well. i used a nonstick muffin pan. it was too much pumpkin. Read More
(1)
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Rating: 2 stars
10/22/2015
It was full of too much pumpkin and it didn't see to ever be fully cooked. I added extra time and they never 'muffin'd up' so to speak. Read More
(1)
Rating: 5 stars
03/04/2016
These are amazing! I used whole wheat flour brown sugar and my homemade pumpkin puree. I also left out the chocolate chips. They don't need changes but I experimented the second time. I only used two eggs and added 1/2 cup applesauce 1/2 cup plain Greek yogurt 1/4 cup oil and added turbinado sugar on the tops before baking. It wasn't needed but made a crispy top. Still delicious. Just made these for at least the 5th time. Used coconut oil. Just as delicious as the first time!! Read More
(1)
Rating: 5 stars
04/19/2015
So good! I replaced the oil with apple sauce and they were delicious. Great recipe. Read More
(1)