
Teeccino Pumpkin Spice Muffins



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Category: Baking
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Difficulty: Easy
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Servings: 24 mini muffins
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!
Ingredients
- 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!
Instructions
Prep Time: 20 minutes , Cook Time: 17 Minutes , Chilling Time: 5 minutes , Calories per serving: 100
- Preheat oven to 350F
- Grease 24 mini muffin cups or insert paper liners.
- Sift together flour, baking powder, salt, and Teeccino Pumpkin Spice grounds.
- In a large bowl using an electric mixer, cream butter and coconut sugar until fluffy.
- 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]
- Stir in dry ingredients just until combined; do not overmix.
- Divide batter among cups.
- Sprinkle each with a few pumpkin seeds.
- Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 17 minutes.
- Let cool in the pan on a rack for 5 minutes, then turn out and let cool completely.
- Serve with a mug of Teeccino Pumpkin Spice!