Friday, September 28, 2012

Whole Wheat Pumpkin Spice Latte Muffin Recipe

And more Pumpkin Day Prep! (recipe)

    The muffins:
  • 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
  • The topping:
  • 1 1/2 tsp granulated sugar
  • 3/4 tsp ground cinnamon
    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. Spoon the muffin batter into the prepared muffin cups.
  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.
I sampled one. FOR BLOGGING PURPOSES ONLY. Holy crap it's delicious. 

1 comment:

Anonymous said...

I need one (or more) of these