HAPPY AUTUMN!!!
Now that it’s officially fall, I can start posting pumpkin recipes with reckless abandon ;).
Last fall – in the foodie blogosphere – was the year of homemade Pumpkin Spice Lattes; you know, the seasonal Starbucks beverage that clocks in at 200 calories and 37 grams of sugar for a tall (12 oz) latte made with skim milk and served without whipped cream. Order a grande (16 oz) with 2% milk and whipped cream, and you’ll be set back 380 calories, 13 grams of fat, and 49 grams of sugar.
| Name | Pumpkin Spice Latte Streusel Muffins |
|---|---|
| Cuisine | American |
| Prep Time | 15 minutes |
| Cooking Time | 18-20 minutes |
| Total Time | 35 minutes |
| Servings | 12 muffins |
| Yield | 12 servings |
Yikes.
No wonder food bloggers everywhere offered up their own healthier versions.
To be honest, I was never a huge fan of the pricey, over-sweetened, slightly artificial-tasting original, but I did find a few blogger “knock-offs” that were just a tad sweet and actually tasted like pumpkin.
Here’s my recipe for an Iced Pumpkin Spice Latte.
{There will be many of these made over the next few weeks, until the temperature drops… at which point I’ll switch over to a hot homemade version!}
Anyway… I have a premonition that this fall will be the year of pumpkin spice latte-inspired recipes. The first I encountered was one for cupcakes over on Annie’s Eats. For those of you not familiar with Annie’s blog, let me be the first to tell you that she is über-talented at cupcake (and cookie… and cake… and everything pastry) decorating. Head on over to check out her beautiful cupcakes, complete with whipped cream and a caramel drizzle.
Now, although I enjoy a delicious cupcake as much as the next person, I very rarely make them at home because a) I would be the only one eating them as John isn’t a big dessert person [= dangerous], b) I am pretty terrible at piping frosting, and c) there is typically a ton of sugar in ‘em [see a) above].
The clear line of logic, then, was to morph those gorgeous cupcakes into (less pretty but more healthful) muffins.
I subbed in whole wheat pastry flour, cut down on the sugar, and swapped in unsweetened applesauce for some of the oil.
I also baked brewed coffee (well, decaf) right into the muffins rather than brushing it on top after baking.
Finally, I omitted the whipped cream and caramel finishing touches and instead created a cinnamon-espresso streusel to give the muffins some extra oomph.
With these muffins baking in the oven, your nose will convince you that you’re standing right between a bakery and coffee shop.
The sugary fragrance of warmly spiced baked goods intermingled with the aroma of freshly brewed coffee is so intoxicating that I wish I could bottle it and spray it on as perfume.
Or at least infuse a candle with it.
As with the aroma, the flavor of these muffins beautifully marries together pumpkin spice and espresso. The soft and tender muffins are delicious enough on their own, but the cinnamon-espresso streusel pushes them over the top.
This is juuuuuust the beginning of the copious amount of pumpkin recipes I have stockpiled in my drafts folder.
I hope you’re ready!
Ingredients
- 1 1/3 cup whole wheat pastry flour
- 1 1/2 Tbsp espresso powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/2 tsp salt
- 3/4 cup pure pumpkin puree
- 1/4 cup unrefined granulated sugar
- 1/4 cup lightly packed brown sugar
- 1/4 cup unsweetened applesauce
- 2 Tbsp canola oil
- 2 large eggs
- 1/4 cup room-temperature brewed strong coffee or espresso
Cinnamon-Espresso Streusel:
- 1/3 cup whole wheat pastry flour
- 1 Tbsp brown sugar
- 2 tsp Turbinado sugar
- 2 Tbsp rolled oats
- 1/2 tsp ground cinnamon
- 1 tsp espresso powder
- 2 Tbsp canola oil
Estimated Nutrition Per Serving
Calories: 230 calories
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 54mg
Sodium: 238mg
Total Carbohydrates: 31g
Dietary Fiber: 2g
Sugars: 17g
Protein: 3g
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
2. Make the Streusel Topping
In a small bowl, combine the flour, sugar, oats, ground cinnamon, and a pinch of salt.
Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Muffin Batter
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves. Set aside.
In a separate large bowl, whisk together the granulated sugar, brown sugar, and melted butter until well combined.
Add the eggs, one at a time, mixing well after each addition.
Stir in the pumpkin puree, instant espresso powder, milk, and vanilla extract until the mixture is smooth.
4. Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
5. Fill the Muffin Cups
Fill each muffin cup with the batter until they are about 2/3 full.
6. Add Streusel Topping
Sprinkle a generous amount of the streusel topping over each muffin.
7. Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
