I love pumpkin treats with my coffee. But I DON'T love pumpkin-flavored coffee drinks. Seriously, no PSL for this girl, thank you. I do love baked treats that combine the two flavors though, so I decided to experiment with my usual pumpkin muffin recipe by adding some kahlua and espresso powder. Just tasting the batter, I fell in love. If you can't find espresso powder in the store, I buy mine here.
Pumpkin Kahlua Muffins
1-3/4 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup vegetable oil
3 teaspoons vanilla
1/2 cup mini chocolate chips
2 tablespoons kahlua
1 tablespoon espresso powder
Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, pie spice, salt and espresso powder. In another bowl combine eggs, pumpkin, oil, vanilla and kahlua. Stir into dry ingredients just until moistened. Stir in mini chocolate chips. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake at 350° for 25-30 minutes or until toothpick inserted near center comes out clean.
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