Pumpkin Coffee Muffins

I’m embarrassed to admit, but I love it when pumpkin spice products overflow the market. To me it 1. signifies the return of fall, 2. allows me to officially bring out the sweaters and scarves (although I haven’t been able to wear them quite yet in LA), and 3. reminds me of my best friend (a pumpkin spice mega fan) who’s still off living the dream in Europe. There are a ton of pumpkin spice products beckoning for your dollars. Some are ridiculous (like this one) and others just funny (like this guy), but I’m putting a recipe out there for those who want to make something good, clean, and a little different using coffee flour.

I first heard about coffee flour about a year ago while doing a tour of a coffee roasting facility. Our guide explained to us that it was made by grinding the dried fruit or pulp inside which the coffee bean grows. Normally, the pulp is thrown away after the beans are harvested, but coffee flour was created as a way to curb food waste and add a new revenue stream for coffee farmers. The amount of caffeine in coffee flour is much less than the regular cup of joe, but it is high in antioxidants and full of fiber. I was looking into buying some online when I found a bag at Trader Joe’s! So easy!

After doing some research on coffee flour’s taste and properties, I felt that a pumpkin recipe would be a great way to showcase it. In it’s raw form, the flour has a very spicy smell (almost like an old, Asian medicine cabinet) and acidic flavor profile, which I thought would complement pumpkin spice blends. To tie it all together I chose coconut oil as a way to enhance that nutty warmth often associated with pumpkin products. The result: a super moist muffin with hints of molasses, cocoa, and roasted pumpkin.

This recipe is so quick and can easily come together before breakfast on a lazy Saturday morning. Just remember to have all ingredients at room temperature, or else the coconut oil may seize up. Also, if you’re like me and can’t stand using only half the can of pumpkin purée, double the recipe and voilà, problem solved (plus who doesn’t want more muffins?).

Pumpkin Coffee Muffins

• Author: Jessica
• Yield: 12 muffins
• Category: Muffin
• Method: Baking

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Description

This pumpkin coffee muffin is spicy and moist. It’s the perfect recipe to jump start the pumpkin spice season.

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Ingredients

145g all purpose flour
25g coffee flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon pumpkin spice blend
80g coconut oil, softened
170g sugar
213g pumpkin puree, room temperature
55g water, room temperature
2 eggs, room temperature
210 g toasted walnuts, cooled

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Instructions

1. Position a rack in the middle of the oven, and preheat to 350 degrees F. Line a muffin tin with baking cups.

2. Sift the flours, baking powder, baking soda, salt, and pumpkin spice together. In another bowl, cream the coconut oil and sugar together until light and fluffy. Add the pumpkin puree and water to the coconut oil mixture. Stir to combine. Next, add the eggs and mix until incorporated.

3. Spoon a little bit of the flour mixture over the walnuts. Toss to coat. Add the flour mixture to the wet ingredients and carefully mix. Before the dry ingredients are fully incorporated, fold in the nuts.

4. Divide the batter equally between the muffin tins and bake for 22 to 25 minutes or until a toothpick inserted comes out clean.

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Keywords: pumpkin spice, coffee flour, muffins, fall