Teeccino Pumpkin Spice Muffins

Because we cant 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 cant get more fully immersed in the pumpkin spice season than if you drink Teeccino Pumpkin Spice with these muffins!
Course Baking
Cuisine American
Keyword party, pumpkin, spicy
Prep Time 20 minutes
Cook Time 17 minutes
Cool Time 5 minutes
Total Time 42 minutes
Servings 24 mini muffins
Calories 74kcal


  • 1 cup All-purpose flour or 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)
  • 1/2 cup coconut sugar
  • 1 egg large
  • 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


  • 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.
  • Stir in dry ingredients just until combined, do not overmix.
  • Divide batter among cups.
  • Sprinkle each with a few pumpkin seeds.
  • Bake until a totthpick 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.


Calories: 74kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 137mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1657IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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