I’ve made pumpkin muffins for years, and I love pumpkin spice coffee. So, one day, I thought why not add coffee to my muffins?
Preheat oven to 325 degrees F (165 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
Combine warm water and coffee granules together in a cup until coffee is dissolved; pour into a large bowl. Mix flour, sugar, pumpkin puree, vegetable oil, eggs, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into coffee until batter is thoroughly mixed; fold in chocolate chips. Fill muffin cups with batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Per Serving: 266 calories; protein 3.5g; carbohydrates 36.9g; fat 12.4g; cholesterol 31mg; sodium 316.6mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.