a favorite at my house for Thanksgiving!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- cooking spray
- ⅔ cup warm water
- ¼ cup instant coffee granules
- 3 ½ cups all-purpose flour
- 2 cups white sugar
- 1 (15 ounce) can pumpkin puree
- 1 cup oil
- 4 eggs
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ½ teaspoon baking powder
- 1 cup chocolate chips (Optional)
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
- 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.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 317 mg |
| Sugars | 21 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
cut recipe in half and cut sugar in half again.
These were amazing! The flavor and aftertaste are so yummy it makes me want to cuddle up in a sweater by a fire. Of course I added the optional dark choco chips too. I didn’t have instant coffee so I used 2/3 c. of my normal brewed coffee, I love brown sugar so used 1 c. Brown and 1 c. White, and I was in a bit of a rush and cooked at 350 instead of 325. Was perfect and ready exactly at 20 minutes!
So delicious followed the directions exactly!! But I did add the chocolate chips ❤️❤️
I made mine with a combination of white sugar, brown sugar, and a sugar substitute. And for the oil I used virgin coconut oil. Then I made a cream cheese glaze for it when done. They’re perfect, and the choc chips add a nice touch of sweetness to them.
Great muffins! Substituted choc chips with 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds. Used 1 cup white/ 1 cup yellow sugars, used only 400ml(1 2/3cups) of pumpkin, and garnished the top with yellow sugar, cinnamon and pumpkin seeds. Yum!!
I added butterscotch chips and they did not hold up well in the baking process making some holes in the muffins. They taste great though!
Will definitely make it again!
Excellent muffins. Loved the texture very soft moist and filling. Added the chocolate chips. Yum. Next time goin to try using half brown and half white sugar
i made these delicious muffins. the instant coffee intrigued me and while not discernable as coffee flavour added some depth. i used half whole wheat and half white flour and instead of chocolate chips, i added a half cup each of pumpkin seeds, chopped walnuts and golden raisins. instead of 24 small muffins, i made 12 huge ones. i had to cook them quite a bit longer ~ 30 minutes than the recommended 20-25. Especially at 325 degrees they needed extra time. i will absolutely make these again!
Oh my goodness these were TOO sweet! Two cups of sugar for a muffin!
These are fabulous! I did make one substitution (yes I know some of you hate that). Instead of coffee I used Kahlua. Awesome!
Easy to make, great taste, great texture
So many good reviews, yet, BLAH.
I made as directed, including the chocolate chips (in my opinion, chocolate is never optional), but I cut all the ingredients in half since I was trying to use up some leftover pumpkin and only had one cup. Instead of muffins, I poured it all in a large loaf pan and made bread instead. Since I didn’t have a bake time, I just kept an eye on it. It was wonderful! Coffee flavor was subtle but added a nice depth with the chocolate. A keeper for sure!
I’ll definitely make these again. They came out moist and delicious. I added chopped walnuts instead of the chocolate chips, and this morning I sadly ate my last one. Time for another batch!
They were heavy. I prefer something a little fluffier. 5 stars for taste, 1 star for texture and functionality.
didnt rise well. i used a nonstick muffin pan. it was too much pumpkin.
I love these! I did use a little less sugar and substituted 1/2 the oil for applesauce. These are huge muffins!
I make this gluten free and reduced sugar. I use 2 cups of oatmeal flour and 1.5 cups of Pamelas all purpose artisan rice blend flour. I use 1 cup of sugar and 1 cup of stevia. My wife likes these, it is very hard to find gluten free that has both good taste and a texture that does not fall apart or is gritty. I also leave out the chocolate chips.
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.
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!!