Pumpkin Cappuccino Chip Muffins - these delicious fall muffin are bursting with pumpkin, chocolate, and cappuccino flavors. Perfect breakfast choice!
We are on our way back from a week long trip to Disney. Oh the places we went and the fun we had!
I think it was unanimous that everyone's favorite place of the week was The Wizarding World of Harry Potter.
It was totally wicked!!!! We honestly felt like we were at Hogwarts! That place was incredible.
The best part was that it was overcast, so the snow on the rooftops looked so realistic!!! Can't wait to print out pics and start scrapbooking!
But for now back to some fun baking, and first up are these Pumpkin Cappuccino Chip Muffins.
These sweet breakfast muffins are absolutely delicious. Adding coffee and chocolate chips was the best idea!!
Pumpkin Cappuccino Chip Muffins recipe:
Recipe
Pumpkin Cappuccino Chip Muffins
Pumpkin, chocolate, and coffee all in one delicious fall muffin.
Ingredients
- 1 Tablespoon instant coffee
- 1 cup milk
- 1 cup pumpkin
- 2 eggs
- ½ cup oil
- 2 Tablespoons sour cream
- 2 ¼ cups flour
- 1 cup granulated sugar
- 1 Tablespoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Place 24 liners in muffin tins.
- Stir in the instant coffee into the milk and set aside.
- Beat together the pumpkin, eggs, oil, and sour cream until creamy.
- Stir together the flour, sugar, baking powder, salt, and cinnamon.
- Add the flour mixture and milk alternately to the pumpkin mixture. Do not over stir, batter should be lumpy. Stir in the chocolate chips.
- Fill muffin liners â…” full. Bake for 22-24 minutes or until muffins spring back when touched.
- Cool on wire rack. Store in a sealed container.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 118mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 3g
Maddy
Hi, do you use canned pumpkin? And can I omit the sour cream, or does it have a big effect on the muffins? If I omit it, is there a substitute I can use?
Thanks
Jocelyn
Yes, it is canned pumpkin. You could substitute yogurt for the sour cream if that sounds better. Since it is just 2 Tablespoons you could probably leave it out and be fine. I didn't use sour cream in these others ones I made. https://insidebrucrewlife.com/cinnabon-pumpkin-muffins/
Lauren
These look fantastic! I'm thinking of making them for a friend's birthday party this weekend.
Hope you tried the butterbeer at Harry Potter world! The stuff is phenomenal.
tammyg
I am eager to try these, but don't see a temperature listed in the recipe; do these bake at 350F? Thank you!
Jocelyn Brubaker
Yes, they bake at 350 degrees. Thanks for the heads up...I'm going to go edit the recipe. I hope you love the muffins!
musicalmary
These are SO good.... just made them this afternoon and they are a hit. My son said he is looking forward to seeing his cousins and eating these muffins on Thanksgiving Day. 🙂 I included the recipe on my blog, as well.
Michelle
MmmmmmmMMMmmmmmm
This SO goes on my list of all things pumpkin to make! Thank you for sharing!
Shannon
YUM!!! Definitely putting this in my "to-do" folder!
I'm having a Christmas card giveaway on my blog. Stop by and enter!
Holly
Yeah...a new pumpkin muffin recipe!
Mindy
Movie quote= Incredibles!!! Love that movie!
...and now I am very hungry for that muffin. *drool*
http://im-in-the-loop.blogspot.com/
Krafty Kat
I think you have combined 2 of my favorite things-pumpkin & cappuccino! Would love for you to share at my Holiday Hookup tomorrow!
http://kraftykat76.blogspot.com/
Wendy
Case and point....does looking at this recipe make my behind look bigger? 🙂 Looks delicious!
Beth
Super yum! Had to blog lift this and share with my readers. Thanks for the yummy treat!