Pumpkin Spice Latte Muffins Delightful Fall Treat

Ingredients

• 1 cup all-purpose flour
• 0.5 cup whole wheat flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 0.5 teaspoon salt
• 1 cup canned pumpkin puree
• 0.5 cup brown sugar, packed
• 0.25 cup granulated sugar
• 2 large eggs
• 0.25 cup vegetable oil
• 0.25 cup brewed coffee, cooled
• 1 teaspoon vanilla extract
• 0.5 cup chocolate chips (optional)
• 1 serving Whipped cream and a sprinkle of pumpkin spice for topping (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
3. In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, coffee, and vanilla extract until the mixture is smooth and uniform.
4. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix. If using, fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each cup about two-thirds full.
6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
8. If desired, top the muffins with whipped cream and a dusting of pumpkin spice before serving.