Sunday, November 7, 2010

Pumpkin Cappuccino Chip Muffins

Jocelyn over at BruCrew Life (a foodie blog I follow) took my Fall fetish for pumpkin and my love of coffee and made these yummy muffins! Of course I tried them! I tweaked it a little for altitude and personal taste. I added my changes in orange at the end of the recipe. Enjoy! 

Pumpkin Cappuccino Chip Muffins
(adapted from Starbucks recipe)

2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 eggs
1/2 c vegetable oil
1 packet Starbucks VIA (I used 2 tsp. espresso powder instead)
1 c. mini chocolate chips (optional, but who are we kidding...everything is better with chocolate!)

BruCrew Additions
1 c. canned pumpkin
2-3 tbsp. sour cream
4 tbsp. extra flour
1 1/2 tsp. cinnamon

Preheat oven to 350*. Line muffin tins with cupcake liners. Mix together dry ingredients. Add wet ingredients and stir until combined. Do not over stir, batter should be lumpy. Add the chocolate isn't optional:-). Fill muffin liners 2/3 full. Bake for 22-24 minutes or until muffins spring back when touched. Cool on wire rack. Enjoy! Makes about 24 muffins.

I did not add chocolate chips. For altitude I cut baking powder by 1/2 tsp and added 5 Tbs extra flour instead of 4. I baked at 360* for 22 minutes. You will need to experiment with the high altitude changes based on where you live.

1 comment:

  1. So glad you liked them:-) Thanks for sharing with your readers!!!