Sweet Tea Pumpkin Pie Muffins (Print Version)
Sweet tea and pumpkin pie flavors create moist, spiced muffins—perfect for cozy fall mornings or afternoon snacks.
# Components:
→ Muffin Batter
01 - 1 cup brewed sweet tea, strong and cooled to room temperature
02 - 1 cup canned pumpkin purée
03 - 2 large eggs
04 - 1/2 cup vegetable oil
05 - 1 teaspoon vanilla extract
06 - 1 3/4 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/2 cup light brown sugar, packed
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt
12 - 2 teaspoons pumpkin pie spice
→ Optional Topping
13 - 2 tablespoons coarse sugar or turbinado sugar
# Method:
01 - Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
02 - Whisk together eggs, brewed sweet tea, pumpkin purée, vegetable oil, and vanilla extract in a large mixing bowl until the mixture is fully blended and smooth.
03 - In a separate bowl, stir together flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well distributed.
04 - Gently fold the dry mix into the wet mixture with a spatula, combining just until a few lumps remain. Take care not to overmix.
05 - Portion the batter evenly into the prepared muffin cups. Sprinkle the tops with coarse sugar if preferred.
06 - Bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin emerges clean.
07 - Allow muffins to rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- Unique twist by combining sweet tea and pumpkin pie flavors
- Simple to make for breakfast or dessert
02 -
- Double-strength sweet tea brings a bolder flavor to the muffins
- These muffins freeze well for up to 2 months if wrapped properly
03 -
- For added crunch, mix 1/2 cup chopped pecans or walnuts into the batter
- Serve muffins warm with a pat of butter or cream cheese for a cozy treat