Save Delightfully moist muffins combining the flavors of classic sweet tea and spiced pumpkin pie, perfect for fall breakfasts or afternoon treats.
I first tried infusing brewed sweet tea into pumpkin baked goods last October—my family was surprised at how well the flavors complemented each other, and now these muffins are a seasonal staple in our house.
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Ingredients
- Brewed sweet tea: 1 cup, strong and cooled to room temperature
- Canned pumpkin purée: 1 cup
- Eggs: 2 large
- Vegetable oil: 1/2 cup
- Vanilla extract: 1 tsp
- All-purpose flour: 1 3/4 cups
- Granulated sugar: 3/4 cup
- Light brown sugar: 1/2 cup, packed
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Pumpkin pie spice: 2 tsp (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
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Instructions
- Prep Muffin Tin:
- Preheat oven to 375°F (190°C). Line muffin tin with paper liners or grease well.
- Mix Wet Ingredients:
- Whisk eggs, sweet tea, pumpkin purée, oil, and vanilla in a large bowl until smooth.
- Combine Dry Ingredients:
- In a separate bowl combine flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- Incorporate & Fill:
- Add dry ingredients to wet ingredients and mix gently until just combined. Some lumps are okay; do not overmix. Divide batter evenly in muffin cups. Sprinkle with coarse sugar if desired.
- Bake:
- Bake 18 to 22 minutes until a toothpick inserted in center comes out clean.
- Cool:
- Let muffins cool in pan 5 minutes, then transfer to wire rack to cool completely.
Save My kids love helping sprinkle the tops with coarse sugar before baking—it has become a fun weekend ritual for us each fall.
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Allergen Information
Contains wheat and eggs. Adding nuts increases allergen risk. Always check ingredient labels to avoid cross-contamination.
Required Tools
You'll need a 12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, and a wire rack for cooling.
Nutritional Information
Each muffin is about 205 calories, 7 g fat, 33 g carbohydrates, and 3 g protein—making them satisfying without being too heavy.
Save 
These muffins are guaranteed to add some autumn magic to your table. Enjoy every bite with your favorite cup of tea.
Recipe FAQ Section
- → Can I use homemade sweet tea?
Yes, you can brew your own sweet tea; just ensure it's strong and cooled to room temperature before using.
- → Can I substitute the pumpkin purée?
For a different flavor, you can try mashed sweet potato, though pumpkin provides the classic taste and texture.
- → What adds crunch to these muffins?
Sprinkle coarse or turbinado sugar before baking, or fold in chopped nuts like pecans or walnuts for extra texture.
- → Are these muffins freezer-friendly?
Yes, they freeze well for up to two months. Thaw at room temperature and warm gently for best results.
- → How can I enhance the tea flavor?
Use double-strength sweet tea, either by brewing longer or adding more tea leaves, for a richer taste.
- → Can I make these muffins vegan?
Replace eggs with flaxseed meal and use a plant-based oil to create a vegan-friendly version.
