PUMPKIN SPICE COFFEE MUFFINS

Pumpkin Spice Coffee Muffins image

Provided by Sharon Colyer @Cmom02

Categories Muffins

Number Of Ingredients 20

- cooking spray
2/3 cup(s) warm water
1/4 cup(s) instant coffee granules, decaf
3 1/2 cup(s) all-purpose flour or unbleached all-purpose flour
2 tablespoon(s) all-purpose flour or unbleached all-purpose flour, for dusting chocolate chips, if using
1 cup(s) granulated sugar or splenda (optional)
1 cup(s) light brown sugar, packed or splenda brown sugar (optional) as package suggests*
1 can(s) (15 oz) pumpkin puree
1/2 cup(s) vegetable oil
1/2 cup(s) unsweetened applesauce (as fat replacement)
4 large eggs
1 teaspoon(s) vanilla extract (optional)
2 teaspoon(s) baking soda
1 1/2 teaspoon(s) salt
1 teaspoon(s) ground cinnamon
1 teaspoon(s) ground cloves or to taste
1 teaspoon(s) ground nutmeg or to taste
1/2 teaspoon(s) baking powder
1 cup(s) semisweet chocolate chips (optional)
- * most people i asked about it, said do not pack the splenda.

Steps:

Preheat oven to 325°F. Spray 24 muffin cups with cooking spray, or use paper liners.
Combine warm water & coffee granules together, in a cup, until coffee is dissolved; pour into a large bowl.
Mix flour, baking soda, baking powder, salt, and spices together, in a separate bowl. Toss optional chocolate chips with the 2 Tbs. flour, if using, and set aside.
Then, to coffee, add oil, applesauce, eggs, sugars, optional vanilla extract (if using), and pumpkin puree. Mix well.
Add flour mixture, gently to wet mixture, about a cup at a time, until flour mixture is totally incorporated. Do not overmix. Fold in chocolate chips, if using.
Distribute muffin batter evenly to the 24 muffin cups. Bake, until toothpick tests clean, in center of a muffin, about 20-25 minutes.