Teeccino Pumpkin Spice 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 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!
Course Baking


  • 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


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

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