Teeccino Pumpkin Spice Muffins

  • Category: Baking

  • Difficulty: Easy

  • Servings: 24 mini muffins

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Because we can’t get enough Pumpkin Spice during the fall season, here's a wonderfully delicious recipe for melt-in-your-mouth pumpkin mini-muffins that make a satisfying and nutritious snack any time of day! Need we say that these muffins go down much better with a mug of Teeccino to accompany them? You can’t get more fully immersed in the pumpkin spice season than when you drink Teeccino Pumpkin Spice with these muffins!


  • 1 cup all-purpose flour or Bob’s Red Mill® gluten-free flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp Teeccino Pumpkin Spice not brewed, just the loose all-purpose grind
  • 4 tbsp butter unsalted (room temperature) [or vegan shortening]
  • 1/2 cup coconut sugar
  • 1 large egg [or 1 tbsp ground chia seeds and 3 tbsp water for a vegan egg replacement]
  • 1 tbsp coconut oil
  • 1 cup almond milk
  • 1 cup brewed Teeccino Pumpkin Spice brewed double strength
  • 1 cup pumpkin puree, canned or fresh
  • 1 cup pumpkin seeds pepitas

Teeccino Pumpkin Spice Herbal Coffee

Discover delicious toasty pumpkin notes with nutmeg and spice accents over a rich brew of roasted almonds, dates and figs with a hint of maple. Teeccino’s Boutique flavor blends such as Gingerbread, Southern Pecan, French Vanilla, and Snickerdoodle make for a satisfying low calorie dessert and a delicious addition to many of your favorite recipes!


Prep Time: 20 minutes , Cook Time: 17 Minutes , Chilling Time: 5 minutes , Calories per serving: 100

  1. Preheat oven to 350F
  2. Grease 24 mini muffin cups or insert paper liners.
  3. Sift together flour, baking powder, salt, and Teeccino Pumpkin Spice grounds.
  4. In a large bowl using an electric mixer, cream butter and coconut sugar until fluffy.
  5. Beat in egg, coconut oil, almond milk, brewed Teeccino Pumpkin Spice and pumpkin puree until well mixed. [If making making a vegan version of this recipe, substitute egg by mixing 1 tbsp chia seeds with 3 tbsp water to make a "chia egg" and let sit 5 minutes before adding to mixing bowl]
  6. Stir in dry ingredients just until combined; do not overmix.
  7. Divide batter among cups.
  8. Sprinkle each with a few pumpkin seeds.
  9. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 17 minutes.
  10. Let cool in the pan on a rack for 5 minutes, then turn out and let cool completely.
  11. Serve with a mug of Teeccino Pumpkin Spice!