Yield: 24 muffins
Pumpkin Coffee Muffins
Pumpkin, chocolate, and coffee all in one delicious fall muffin.
Prep Time
20 minutes
Cook Time
22 minutes
Total Time
42 minutes
Ingredients
- 1 tablespoon instant coffee
- 1 cup milk
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup oil
- 2 tablespoons sour cream
- 2 1/4 cups all purpose flour
- 1 cup granulated sugar
- 1 tablespoons baking powder
- 1/2 teaspoon table salt
- 1 1/2 teaspoons cinnamon
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F. 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; the batter should be lumpy. Stir in the chocolate chips gently.
- Fill muffin liners 2/3 full. Bake for 22-24 minutes or until muffins spring back when touched.
- Cool completely before storing in a sealed container on the counter.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 168Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 118mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.