Recipe by Bringhomethebakin'
"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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instant coffee granules
3 1/2 cups
1 (15 ounce) can
1 1/2 teaspoons
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!
Excellent! Did exactly as die ever but took another reviewers idea and put cream cheese icing! Yum!!
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 ~
will make these muffins again. I didn't have all the spices on had but I did have pumpkin pie spice so substituted that. I used 1.5 tsp. muffins are moist and tasty
Only change I made was replacing half the oil with applesauce, but if I made again I would cut back the coffee powder to 3T as it seemed a bit too strong.\
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.
I used half turbinado sugar, half whole wheat and half of the cloves substituted ginger. It was fantastic! I also made half the batch with pecans so definitely a bit more "crunchy". Also found an orange zest glaze that was really good with them. Enjoy!
Fabulous recipe. Cut the sugar in half and they were still sweet and spicy. So yummy. Will make these my go-to pumpkin muffins!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Spice Coffee Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 112
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These muffins are moist and tasty, and freeze well.