Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, pumpkin spice cocoa muffins. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
These easy Pumpkin Spice Muffins with streusel topping make the perfect fall breakfast. Especially when they are streusel-topped and warm out of the oven. Though you may not have tried it on muffins, you're.
Pumpkin Spice Cocoa Muffins is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Pumpkin Spice Cocoa Muffins is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pumpkin spice cocoa muffins using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Spice Cocoa Muffins:
- Get 3/4 c. pumpkin spice cocoa mix
- Get 1 c. all-purpose flour
- Prepare 1/2 c. sugar
- Prepare 2 tsp. baking powder
- Get 1/2 tsp. salt
- Get 2 eggs
- Get 3/4 c. milk
- Get 1/2 c. melted butter (1 stick)
- Prepare 1 1/2 tsp. vanilla extract
- Get 1/2 c. chocolate chips
- Prepare 1/2 c. chopped pecan pieces
- Take 1/4 tsp. ginger
- Take 1/4 tsp. nutmeg
- Take 1/2 tsp. cinnamon
This moist pumpkin muffin recipe and creamy cinnamon butter spread will be a hit at your next brunch. Pop any one of these pumpkin treats in the oven and fill your house with the classic fall scents of pumpkin and spice. These healthy pumpkin muffins have a lot going for them in the nutrition department, too. They are packed with protein, healthy fats, fiber, and vitamin I always make pumpkin spice muffins in the fall and winter but the recipe I use is not Keto friendly.
Instructions to make Pumpkin Spice Cocoa Muffins:
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- Preheat oven to 375 degrees, line a 12 cup muffin tin and set aside.
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- In a large bowl, combine dry ingredients: pumpkin spice cocoa mix, flour, sugar, baking powder, salt, ginger, nutmeg, and cinnamon. Set aside.
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- In a medium bowl, whisk the wet ingredients: eggs, cooled butter that’s been melted, milk and vanilla extract.
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- Make a divet or a “well” in the dry ingredients to pour the wet mixture into and fold together until just mixed. Consistency should be thick and a little difficult to mix but not thick like bread dough.
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- Stir in chocolate chips and pecan pieces. Fill muffin cups to about 3/4 full.
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- Bake 16-18 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool for five minutes before moving to a cooling rack or storing. Enjoy.
I have loved every wholesome yum recipe I've tried. These Coconut Flour Pumpkin Muffins are a delicious way to celebrate pumpkin season. They are naturally grain-free and Paleo friendly, and make a great protein-packed breakfast or snack on the go! — Pumpkin Spice Muffins (Nut-free). These aren't your average pumpkin muffin—packed with the spices familiar to pumpkin desserts but reserved in its sweetness, these moist and soft Pumpkin Spice Muffins are well balanced, tasting less like cake and more like a muffin should. Pumpkin Spice Muffins are one of my family's favorite fall breakfasts!
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