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 satifying 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 if you drink Teeccino Pumpkin Spice with these muffins!

Ingredients

  • 1 ½ Cups – All-purpose flour or gluten-free flour
  • 2 tsp – Baking powder
  • ½ tsp – Salt
  • 1 tsp – Teeccino Pumpkin Spice  (not brewed, just the loose all-pupose grind)
  • 4 Tbs – Butter, unsalted (room temperature)
  • 1/2 Cup – Coconut sugar
  • 1 – Egg, large
  • 1 Tbs – Coconut oil
  • ¼  Cup – Almond milk
  • ¼  Cup – Brewed Teeccino Pumpkin Spice  (brew double strength)
  • ½ Cup – Pumpkin puree, canned or fresh
  • ¼  Cup – Pumpkin seeds (pepitas)

Directions

  1. Preheat oven to 350ºF.
  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.
  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 pan on a rack for 5 minutes, then turn out and let cool completely.
  11. Serve with a mug of Teeccino Pumpkin Spice!

Product Used