Whole Wheat Pumpkin Spice Latte Muffins

by

Sasquatch Coffee_PumpkinSpiceMuffinsA hearty muffin recipe that can serve as breakfast on the go, or a snack to grab for later on your way out the door.

Ingredients
The muffins:

  • 1½ cups whole wheat pastry flour
  • 1 tsp baking soda
  • ¾ tsp ground nutmeg
  • ¾ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • 3 tbsp espresso powder (Dark coffee will work as well)
  • 2 tbsp hot water
  • 1 cup canned pumpkin
  • ½ cup plain fat-free Greek yogurt
  • ¾ cup (packed) brown sugar
  • 2 tbsp canola oil
  • 1 large egg

The topping:

  • 1½ tsp granulated sugar
  • ¾ tsp ground cinnamon

Instructions
The muffins:

  1. Preheat the oven to 375 degrees F. Place 12 liners in a muffin tin and spray the liners with cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, nutmeg, cinnamon, cloves and salt.
  3. In a small bowl, stir together espresso powder and hot water until espresso powder dissolves. Let it cool to room temperature.
  4. In the bowl of a stand mixer (or a large bowl with a hand mixer), combine pumpkin, yogurt, brown sugar, canola oil, egg and espresso powder mixture. Mix on medium speed until well combined.
  5. Add the dry ingredients to the pumpkin mixture and beat on low speed until just combined.
  6. In a small bowl, mix together the sugar and cinnamon. Spoon the muffin batter into the prepared muffin cups. Sprinkle the cinnamon sugar over the batter.
  7. Bake until a toothpick inserted in the center of the muffins comes out clean, about 25 minutes.
  8. Remove muffins from the pan and allow to cool. Serve.

SRC: Find more recipes like this one here: www.cookincanuck.com/2012/09/whole-wheat-pumpkin-spice-latte-muffin-recipe/