Save Delightfully moist muffins combining the flavors of classic sweet tea and spiced pumpkin pie—perfect for fall breakfasts or afternoon treats.
I first made these after a golden autumn walk—the aroma of sweet tea mingling with pumpkin spices made my kitchen feel extra cozy. These muffins soon became a go-to treat enjoyed by my friends and family on chilly mornings or as an afternoon pick-me-up.
Ingredients
- For the Muffins: 1 cup brewed sweet tea (strong, cooled to room temperature), 1 cup canned pumpkin purée, 2 large eggs, 1/2 cup vegetable oil, 1 tsp vanilla extract, 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 cup light brown sugar, packed, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
- Optional Topping: 2 tbsp coarse sugar or turbinado sugar
Instructions
- Prep the Oven:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Wet Ingredients:
- In a large bowl, whisk together the eggs, sweet tea, pumpkin purée, oil, and vanilla extract until smooth.
- Combine Dry Ingredients:
- In a separate bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- Make Batter:
- Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix—some lumps are fine.
- Fill Muffin Cups:
- Divide the batter evenly among the muffin cups. Sprinkle with coarse sugar if desired.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save Sharing these muffins at our autumn family brunch soon became a tradition, with everyone looking forward to the warm flavors and sweet tea aroma. My kids especially love baking them with me, sneaking bites while they cool.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, wire rack
Allergen Information
Contains wheat (gluten) and eggs. May contain allergens if adding nuts. Double-check ingredient labels for cross-contamination if sensitive.
Nutritional Information
Calories: 205, Total Fat: 7 g, Carbohydrates: 33 g, Protein: 3 g (per muffin)
Save Enjoy these sweet tea pumpkin pie muffins fresh and warm for unbeatable comfort. They are sure to brighten up any autumn day.
Recipe Help
- → Can I use fresh pumpkin instead of canned?
Yes, you may substitute fresh, cooked and puréed pumpkin. Ensure it's well-drained for similar consistency.
- → What makes sweet tea enhance the flavor?
Sweet tea brings subtle robust notes that complement warm spices and pumpkin for deeper autumnal taste.
- → How do I prevent muffins from drying out?
Avoid overbaking, and use oil for added moisture. Store in an airtight container after cooling to retain softness.
- → Can I add nuts or fruit?
Yes, mixing in chopped pecans, walnuts, or dried cranberries adds extra flavor and texture to each muffin.
- → How should these be served?
These taste wonderful served warm, optionally spread with butter or cream cheese for added richness.
- → Are these suitable for freezing?
Absolutely. Allow to cool, then freeze in a sealed bag for up to two months; thaw before serving.