Pumpkin Cold Brew Mini Muffins

Name: Pumpkin Cold Brew Mini Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Ingredients: 4 tbsp butter, (melted); 1 yolk egg, (separated from the white); 1/4 cup cold brew concentrate; 1/2 cup pumpkin puree; 1/2 tsp vanilla extract; 1/2 cup brown sugar; 1 cup whole wheat flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 - 3/4 cup chocolate chips

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Midday I often find myself hankering for a small treat. Sometimes this can be settled with some tea or coffee, but most of the time I’m looking for something more solid. Well, in comes the perfect sized pick-me-up: the mini muffin! Quick and easy, the mini muffin is a great way to include a sweet pastry in your daily life. For fall’s sake, try these delicious Pumpkin Cold Brew Mini Muffins and get the afternoon boost you’ve been craving.

Quick side note: there is absolutely nothing wrong if you prefer to have a full sized muffin. You do you! I will be trying this recipe again with full sized muffin tins to recalculate the time needed to bake them.

Ingredients

Butter
Egg yolk
Cold brew concentrate
Pumpkin puree
Vanilla extract
Brown sugar
Whole wheat flour
Baking soda
Salt
Chocolate chips

. You can use salted or unsalted butter. The flavor will only be slightly impacted so use what you’ve got.

. Most major grocery stores have a brand of cold brew concentrate that for drinking purposes you’d mix with water or milk but comes in handy to flavor baked dished just as it is.

. Whole wheat flour tends to have more flavor, texture, and weight to it than all purpose flour. Pumpkin puree can sometimes become cakey when baked. As a result, the whole wheat flour weighs down the fluffy cake texture of the pumpkin puree. If you don’t like the flavor or slightly gritty texture that can come with whole wheat flour, try subbing it out with all purpose or using half and half. I have yet to attempt this recipe with regular flour, but as soon as I do I will edit this post and include the results.

. If your baking soda container has absorbed too much moisture, there may be clumps in it. Because nobody wants to run into a chunk of baking soda in their muffin, make sure to measure out the right amount, then dump it into the palm of your hand and mash it out with the back of your teaspoon before adding it to the mix.

How to Make these Muffins

Begin by preheating the oven to 400°. In a large microwave safe container (or on the stovetop), melt the butter gently. Once melted, add in the egg yolk, cold brew concentrate, pumpkin puree, vanilla extract, and sugar. Mix it until smooth.

After mixing all your wet ingredients, grab a smaller bowl and mix together your dry ingredients (whole wheat flour, baking soda, and salt). Don’t mix in the chips yet; that comes later. Once your wet and dry are mixed, combine them by adding the dry ingredients into the wet and stirring until you’ve got a homogenous batter. Finally, stir in the chocolate chips. Now that everything is mixed, let your batter chill in the fridge for 30 minutes.

Grease or line your mini muffin tins. You can find a set of these for fairly cheap at any major kitchen or grocery store. Ladle the thick batter into each mini muffin spot. You can fill them up decently high as these muffins don’t rise all that much, just make sure you’re not going to overflow the liner. Pop these in the oven to bake for 15 minutes, then cool for at least 10 minutes before serving.

What to Pair These with

Because these make a great snack, I typically pair them with some tea, coffee, or milk. Another thing to do with them is make an adult lunchable for yourself. By that I mean that you can throw together a quick plate with a few slices of cheese, a cut or two of meat (or other protein), some fruit, a little veg, maybe a dip of sorts, and a mini muffin as a little dessert. I like to make this kind of lunch on days when I’m not reheating leftovers and need something fast.

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