Whole Wheat Pumpkin Spice Latte Muffins
These delicious whole wheat pumpkin muffins are filled with warm spices and a hint of espresso for a cozy autumn treat. Topped with a sweet cinnamon sugar sprinkle, they are perfect for a fall breakfast or snack. Enjoy the fragrant aroma of pumpkin and spices as these muffins bake to golden perfection in your oven.
— Constant Cookbook
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 tsp baking soda
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3 tbsp espresso powder
- 2 tbsp hot water
- 1 cup canned pumpkin
- 1/2 cup plain fat-free Greek yogurt
- 3/4 cup (packed) brown sugar
- 2 tbsp canola oil
- 1 large egg
- 1 1/2 tsp granulated sugar
- 3/4 tsp ground cinnamon
Instructions
- The Muffins:
- Preheat the oven to 375 degrees F. Place 12 liners in a muffin tin and spray the liners with cooking spray.
- In a medium bowl, whisk together flour, baking soda, nutmeg, cinnamon, cloves and salt.
- In a small bowl, stir together espresso powder and hot water until espresso powder dissolves. Let it cool to room temperature.
- 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.
- Add the dry ingredients to the pumpkin mixture and beat on low speed until just combined.
- For the topping: 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.
- Bake until a toothpick inserted in the center of the muffins comes out clean, about 25 minutes.
- Remove muffins from the pan and allow to cool. Serve.
Yield
12 muffins
Nutrition
- Serving Size: 1 Muffin
- Calories: 150 kcal
- Carbohydrate Content: 28 g
- Protein Content: 4 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 14 mg
- Sodium Content: 154 mg
- Fiber Content: 2 g
- Sugar Content: 15 g
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