Ingredients
- 1 1/2 cups whole wheat pastry flour (mine's just ww, not pastry. Worked fine.)
- 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
The muffins:
The topping:
Instructions
- 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.
- Spoon the muffin batter into the prepared muffin cups.
- 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.
The muffins:
I sampled one. FOR BLOGGING PURPOSES ONLY. Holy crap it's delicious.