Name: Pumpkin Spice Mocha muffin
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 2 large eggs; 1 cup canned pumpkin puree; 1/2 cup unsalted butter, melted; 1/4 cup milk (whole or any milk of your choice); 1 teaspoon pure vanilla extract; 1-2 teaspoon Javvy Coffee Concentrate; 1 cup semi-sweet chocolate chips

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Pumpkin Spice Mocha muffin

Indulge in the warm, comforting flavors of fall with our Pumpkin Spice Chocolate Muffin recipe. These moist and flavorful muffins combine the classic taste of pumpkin spice with rich chocolate chips, making them a delightful treat for breakfast or a cozy afternoon snack. Get ready to savor the essence of autumn in every bite!

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Prep Time

20 minutes

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Total Time

40 minutes

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Servings

Start Brewing

Original Coffee Concentrate

100% Real Coffee

35 Servings per Bottle

Zero Sugar & Low Calorie

Easy to Make – Just Add Water or Milk

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 large eggs
1 cup canned pumpkin puree
1/2 cup unsalted butter, melted
1/4 cup milk (whole or any milk of your choice)
1 teaspoon pure vanilla extract
1-2 teaspoon Javvy Coffee Concentrate
1 cup semi-sweet chocolate chips

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the muffin cups.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Set aside.

In a separate bowl, beat the eggs. Then, add the pumpkin puree, melted butter, milk, Javy Coffee Concentrate and pure vanilla extract. Mix until the wet ingredients are well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the semi-sweet crushed chocolate into the muffin batter.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (not batter).

Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack to cool completely.

Once cooled, you can optionally sprinkle a little powdered sugar on top.