Through trial and error of other recipes for pumpkin spice muffins, here is what I have created:A sort of pioneer woman, meets food network, and voilà my own recipe created from my impatience with following recipes. Oh, and I added the “latte” because I think that word makes everything sound better; I love coffee latte anything and only want a pumpkin muffin if paired with a latte so MY final recipe created is “Pumpkin Spice Latte Muffins.” And if you are a fan of the Holderness Family, as I am, then you have to check out their fun video: great pumpkin debate!!
Prep time: 20-30 minutes (with kids in the kitchen 1-2 hours)
Cook Time: 25 minutes
• 3/4 cup Sugar
• 1/3 cup Brown Sugar
• 1 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 2 1/2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• ¼ teaspoon Ground Ginger
• ½ teaspoon Salt
• 4-5 Tablespoons Butter
• ½ cup Evaporated Milk (I usually just use 1/2 cup-3/4 cups of regular whole milk because I often don’t have evaporated milk in my pantry)
• 1 whole Egg
• 1 ½ teaspoons Vanilla
• 1 1/2 cup Pumpkin Puree (or canned but from my baby food making days, I still find it super easy to make my own puree)
• 1/3 cup Canola Oil
• ¼ water (I use filtered water) I add a little water and the Canola Oil just to make sure my muffins come out extra moist which they always do!
Some other recipes add ½ cup golden raisins. I do not because I haven’t been able to grind them up enough for my boys to not notice them and they don’t like to find a raisin surprise in their muffin or anything.
Preheat oven to 400 degrees. Generously grease 12 muffin tins with virgin Olive Oil.
Bowl #1: Mix sugar, flour, baking powder,cinnamon, nutmeg, ginger, and salt together in a bowl. Melt butter a little bit in microwave, add, and mix all together.
Bowl #2: Mix evaporated milk, egg, vanilla, and pumpkin
Pour Bowl #2 mixture into Bowl #1 mixture and fold gently until mixture is combined. I then add the canola oil and fold gently, mixing and then the water, fold gently, mix well.
Pour into your greased muffin pan: For large muffins, you will probably only fill 6-7 muffin circles but all 12 for smaller portioned muffins.
cook until edges are darker golden
I stick a fork/toothpick in the middle to test they are cooked enough but not too much where it would be hard to push in fork/toothpick
So usually my German husband is the one baking. I don’t really like to bake, I cook! However, I love everything pumpkin and pumpkin latte, so I had to find and or create the best pumpkin spice latte muffin recipe to compliment my pumpkin spice lattes for Fall and Winter weather! What is your favorite Fall Recipe?