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Pumpkin Spice Latte Muffins

Pumpkin Spice Latte Muffins

Having a great muffin recipe on hand is an absolute must

Nothing says fall like these delicious pumpkin spiced muffins, that is unless you're all pumpkin spiced out. The goji berries on top add an excellent texture too!

Recipe courtesy of Simple Mills.

Ingredients

  • 3 eggs
  • 1 Cup boiling water
  • 4 tea bags of chai tea
  • 3 Tablespoons coconut oil, melted and slightly cooled
  • 1 box of Simple Mills Pumpkin Muffin Mix
  • FOR THE FROSTING
  • 3/4 Cups Simple Mills Vanilla Frosting, divided and at room temperature
  • 1/4 Cup goji berries
  • 1/4 Cup water
  • 1/8 Cup pureed purple sweet potato
  • 1/4-1/2 Teaspoon charcoal

Pumpkin Spice Latte Streusel Muffins

The flavors of the popular Starbucks beverage are brought to the table in these delicious streusel muffins!

Ingredients

  • FOR THE MUFFINS:
  • 1-⅓ cup Whole Wheat Pastry Flour
  • 1-½ Tablespoon Espresso Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ½ teaspoons Salt
  • ¾ cups Pure Pumpkin Puree
  • ¼ cups Unrefined Granulated Sugar
  • ¼ cups Lightly Packed Brown Sugar
  • ¼ cups Unsweetened Applesauce
  • 2 Tablespoons Canola Oil
  • 2 whole Large Eggs
  • ¼ cups Room-temperature Brewed Strong Coffee
  • FOR THE STREUSEL:
  • ⅓ cups Whole Wheat Pastry Flour
  • 1 Tablespoon Brown Sugar
  • 2 teaspoons Turbinado Sugar
  • 2 Tablespoons Rolled Oats
  • ½ teaspoons Ground Cinnamon
  • 1 teaspoon Espresso Powder
  • 2 Tablespoons Canola Oil

Preparation

Preheat oven to 350°F. Grease a 12 cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, sugar, brown sugar, applesauce, and canola oil, scraping down the sides as necessary. Beat in the eggs, one at a time. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.

Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.

In a small bowl, whisk together the dry ingredients for the streusel topping (flour, brown sugar, Turbinado sugar, oats, cinnamon, espresso powder). Add in the canola oil and rub it into the dry ingredients with your fingertips until the mixture is crumbly.

Evenly divide the streusel topping over the top of the muffins.

Place the tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.

Place muffin tin on a wire rack and let muffins cool for 10 minutes. Remove muffins from tin and cool completely.

Nutritional Information Per Muffin:

162.1 calories, 5.8 grams fat, 0.6 grams saturated fat, 3.1 grams fiber, 13.3 grams sugars, 3.1 grams protein


Pumpkin Spice Latte Streusel Muffins

The flavors of the popular Starbucks beverage are brought to the table in these delicious streusel muffins!

Ingredients

  • FOR THE MUFFINS:
  • 1-⅓ cup Whole Wheat Pastry Flour
  • 1-½ Tablespoon Espresso Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ½ teaspoons Salt
  • ¾ cups Pure Pumpkin Puree
  • ¼ cups Unrefined Granulated Sugar
  • ¼ cups Lightly Packed Brown Sugar
  • ¼ cups Unsweetened Applesauce
  • 2 Tablespoons Canola Oil
  • 2 whole Large Eggs
  • ¼ cups Room-temperature Brewed Strong Coffee
  • FOR THE STREUSEL:
  • ⅓ cups Whole Wheat Pastry Flour
  • 1 Tablespoon Brown Sugar
  • 2 teaspoons Turbinado Sugar
  • 2 Tablespoons Rolled Oats
  • ½ teaspoons Ground Cinnamon
  • 1 teaspoon Espresso Powder
  • 2 Tablespoons Canola Oil

Preparation

Preheat oven to 350°F. Grease a 12 cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, sugar, brown sugar, applesauce, and canola oil, scraping down the sides as necessary. Beat in the eggs, one at a time. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.

Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.

In a small bowl, whisk together the dry ingredients for the streusel topping (flour, brown sugar, Turbinado sugar, oats, cinnamon, espresso powder). Add in the canola oil and rub it into the dry ingredients with your fingertips until the mixture is crumbly.

Evenly divide the streusel topping over the top of the muffins.

Place the tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.

Place muffin tin on a wire rack and let muffins cool for 10 minutes. Remove muffins from tin and cool completely.

Nutritional Information Per Muffin:

162.1 calories, 5.8 grams fat, 0.6 grams saturated fat, 3.1 grams fiber, 13.3 grams sugars, 3.1 grams protein


Pumpkin Spice Latte Streusel Muffins

The flavors of the popular Starbucks beverage are brought to the table in these delicious streusel muffins!

Ingredients

  • FOR THE MUFFINS:
  • 1-⅓ cup Whole Wheat Pastry Flour
  • 1-½ Tablespoon Espresso Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ½ teaspoons Salt
  • ¾ cups Pure Pumpkin Puree
  • ¼ cups Unrefined Granulated Sugar
  • ¼ cups Lightly Packed Brown Sugar
  • ¼ cups Unsweetened Applesauce
  • 2 Tablespoons Canola Oil
  • 2 whole Large Eggs
  • ¼ cups Room-temperature Brewed Strong Coffee
  • FOR THE STREUSEL:
  • ⅓ cups Whole Wheat Pastry Flour
  • 1 Tablespoon Brown Sugar
  • 2 teaspoons Turbinado Sugar
  • 2 Tablespoons Rolled Oats
  • ½ teaspoons Ground Cinnamon
  • 1 teaspoon Espresso Powder
  • 2 Tablespoons Canola Oil

Preparation

Preheat oven to 350°F. Grease a 12 cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, sugar, brown sugar, applesauce, and canola oil, scraping down the sides as necessary. Beat in the eggs, one at a time. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.

Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.

In a small bowl, whisk together the dry ingredients for the streusel topping (flour, brown sugar, Turbinado sugar, oats, cinnamon, espresso powder). Add in the canola oil and rub it into the dry ingredients with your fingertips until the mixture is crumbly.

Evenly divide the streusel topping over the top of the muffins.

Place the tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.

Place muffin tin on a wire rack and let muffins cool for 10 minutes. Remove muffins from tin and cool completely.

Nutritional Information Per Muffin:

162.1 calories, 5.8 grams fat, 0.6 grams saturated fat, 3.1 grams fiber, 13.3 grams sugars, 3.1 grams protein


Pumpkin Spice Latte Streusel Muffins

The flavors of the popular Starbucks beverage are brought to the table in these delicious streusel muffins!

Ingredients

  • FOR THE MUFFINS:
  • 1-⅓ cup Whole Wheat Pastry Flour
  • 1-½ Tablespoon Espresso Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ½ teaspoons Salt
  • ¾ cups Pure Pumpkin Puree
  • ¼ cups Unrefined Granulated Sugar
  • ¼ cups Lightly Packed Brown Sugar
  • ¼ cups Unsweetened Applesauce
  • 2 Tablespoons Canola Oil
  • 2 whole Large Eggs
  • ¼ cups Room-temperature Brewed Strong Coffee
  • FOR THE STREUSEL:
  • ⅓ cups Whole Wheat Pastry Flour
  • 1 Tablespoon Brown Sugar
  • 2 teaspoons Turbinado Sugar
  • 2 Tablespoons Rolled Oats
  • ½ teaspoons Ground Cinnamon
  • 1 teaspoon Espresso Powder
  • 2 Tablespoons Canola Oil

Preparation

Preheat oven to 350°F. Grease a 12 cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, sugar, brown sugar, applesauce, and canola oil, scraping down the sides as necessary. Beat in the eggs, one at a time. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.

Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.

In a small bowl, whisk together the dry ingredients for the streusel topping (flour, brown sugar, Turbinado sugar, oats, cinnamon, espresso powder). Add in the canola oil and rub it into the dry ingredients with your fingertips until the mixture is crumbly.

Evenly divide the streusel topping over the top of the muffins.

Place the tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.

Place muffin tin on a wire rack and let muffins cool for 10 minutes. Remove muffins from tin and cool completely.

Nutritional Information Per Muffin:

162.1 calories, 5.8 grams fat, 0.6 grams saturated fat, 3.1 grams fiber, 13.3 grams sugars, 3.1 grams protein


Pumpkin Spice Latte Streusel Muffins

The flavors of the popular Starbucks beverage are brought to the table in these delicious streusel muffins!

Ingredients

  • FOR THE MUFFINS:
  • 1-⅓ cup Whole Wheat Pastry Flour
  • 1-½ Tablespoon Espresso Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ½ teaspoons Salt
  • ¾ cups Pure Pumpkin Puree
  • ¼ cups Unrefined Granulated Sugar
  • ¼ cups Lightly Packed Brown Sugar
  • ¼ cups Unsweetened Applesauce
  • 2 Tablespoons Canola Oil
  • 2 whole Large Eggs
  • ¼ cups Room-temperature Brewed Strong Coffee
  • FOR THE STREUSEL:
  • ⅓ cups Whole Wheat Pastry Flour
  • 1 Tablespoon Brown Sugar
  • 2 teaspoons Turbinado Sugar
  • 2 Tablespoons Rolled Oats
  • ½ teaspoons Ground Cinnamon
  • 1 teaspoon Espresso Powder
  • 2 Tablespoons Canola Oil

Preparation

Preheat oven to 350°F. Grease a 12 cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, sugar, brown sugar, applesauce, and canola oil, scraping down the sides as necessary. Beat in the eggs, one at a time. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.

Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.

In a small bowl, whisk together the dry ingredients for the streusel topping (flour, brown sugar, Turbinado sugar, oats, cinnamon, espresso powder). Add in the canola oil and rub it into the dry ingredients with your fingertips until the mixture is crumbly.

Evenly divide the streusel topping over the top of the muffins.

Place the tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.

Place muffin tin on a wire rack and let muffins cool for 10 minutes. Remove muffins from tin and cool completely.

Nutritional Information Per Muffin:

162.1 calories, 5.8 grams fat, 0.6 grams saturated fat, 3.1 grams fiber, 13.3 grams sugars, 3.1 grams protein


Pumpkin Spice Latte Streusel Muffins

The flavors of the popular Starbucks beverage are brought to the table in these delicious streusel muffins!

Ingredients

  • FOR THE MUFFINS:
  • 1-⅓ cup Whole Wheat Pastry Flour
  • 1-½ Tablespoon Espresso Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ½ teaspoons Salt
  • ¾ cups Pure Pumpkin Puree
  • ¼ cups Unrefined Granulated Sugar
  • ¼ cups Lightly Packed Brown Sugar
  • ¼ cups Unsweetened Applesauce
  • 2 Tablespoons Canola Oil
  • 2 whole Large Eggs
  • ¼ cups Room-temperature Brewed Strong Coffee
  • FOR THE STREUSEL:
  • ⅓ cups Whole Wheat Pastry Flour
  • 1 Tablespoon Brown Sugar
  • 2 teaspoons Turbinado Sugar
  • 2 Tablespoons Rolled Oats
  • ½ teaspoons Ground Cinnamon
  • 1 teaspoon Espresso Powder
  • 2 Tablespoons Canola Oil

Preparation

Preheat oven to 350°F. Grease a 12 cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, sugar, brown sugar, applesauce, and canola oil, scraping down the sides as necessary. Beat in the eggs, one at a time. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.

Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.

In a small bowl, whisk together the dry ingredients for the streusel topping (flour, brown sugar, Turbinado sugar, oats, cinnamon, espresso powder). Add in the canola oil and rub it into the dry ingredients with your fingertips until the mixture is crumbly.

Evenly divide the streusel topping over the top of the muffins.

Place the tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.

Place muffin tin on a wire rack and let muffins cool for 10 minutes. Remove muffins from tin and cool completely.

Nutritional Information Per Muffin:

162.1 calories, 5.8 grams fat, 0.6 grams saturated fat, 3.1 grams fiber, 13.3 grams sugars, 3.1 grams protein


Pumpkin Spice Latte Streusel Muffins

The flavors of the popular Starbucks beverage are brought to the table in these delicious streusel muffins!

Ingredients

  • FOR THE MUFFINS:
  • 1-⅓ cup Whole Wheat Pastry Flour
  • 1-½ Tablespoon Espresso Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ½ teaspoons Salt
  • ¾ cups Pure Pumpkin Puree
  • ¼ cups Unrefined Granulated Sugar
  • ¼ cups Lightly Packed Brown Sugar
  • ¼ cups Unsweetened Applesauce
  • 2 Tablespoons Canola Oil
  • 2 whole Large Eggs
  • ¼ cups Room-temperature Brewed Strong Coffee
  • FOR THE STREUSEL:
  • ⅓ cups Whole Wheat Pastry Flour
  • 1 Tablespoon Brown Sugar
  • 2 teaspoons Turbinado Sugar
  • 2 Tablespoons Rolled Oats
  • ½ teaspoons Ground Cinnamon
  • 1 teaspoon Espresso Powder
  • 2 Tablespoons Canola Oil

Preparation

Preheat oven to 350°F. Grease a 12 cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, sugar, brown sugar, applesauce, and canola oil, scraping down the sides as necessary. Beat in the eggs, one at a time. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.

Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.

In a small bowl, whisk together the dry ingredients for the streusel topping (flour, brown sugar, Turbinado sugar, oats, cinnamon, espresso powder). Add in the canola oil and rub it into the dry ingredients with your fingertips until the mixture is crumbly.

Evenly divide the streusel topping over the top of the muffins.

Place the tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.

Place muffin tin on a wire rack and let muffins cool for 10 minutes. Remove muffins from tin and cool completely.

Nutritional Information Per Muffin:

162.1 calories, 5.8 grams fat, 0.6 grams saturated fat, 3.1 grams fiber, 13.3 grams sugars, 3.1 grams protein


Pumpkin Spice Latte Streusel Muffins

The flavors of the popular Starbucks beverage are brought to the table in these delicious streusel muffins!

Ingredients

  • FOR THE MUFFINS:
  • 1-⅓ cup Whole Wheat Pastry Flour
  • 1-½ Tablespoon Espresso Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ½ teaspoons Salt
  • ¾ cups Pure Pumpkin Puree
  • ¼ cups Unrefined Granulated Sugar
  • ¼ cups Lightly Packed Brown Sugar
  • ¼ cups Unsweetened Applesauce
  • 2 Tablespoons Canola Oil
  • 2 whole Large Eggs
  • ¼ cups Room-temperature Brewed Strong Coffee
  • FOR THE STREUSEL:
  • ⅓ cups Whole Wheat Pastry Flour
  • 1 Tablespoon Brown Sugar
  • 2 teaspoons Turbinado Sugar
  • 2 Tablespoons Rolled Oats
  • ½ teaspoons Ground Cinnamon
  • 1 teaspoon Espresso Powder
  • 2 Tablespoons Canola Oil

Preparation

Preheat oven to 350°F. Grease a 12 cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, sugar, brown sugar, applesauce, and canola oil, scraping down the sides as necessary. Beat in the eggs, one at a time. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.

Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.

In a small bowl, whisk together the dry ingredients for the streusel topping (flour, brown sugar, Turbinado sugar, oats, cinnamon, espresso powder). Add in the canola oil and rub it into the dry ingredients with your fingertips until the mixture is crumbly.

Evenly divide the streusel topping over the top of the muffins.

Place the tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.

Place muffin tin on a wire rack and let muffins cool for 10 minutes. Remove muffins from tin and cool completely.

Nutritional Information Per Muffin:

162.1 calories, 5.8 grams fat, 0.6 grams saturated fat, 3.1 grams fiber, 13.3 grams sugars, 3.1 grams protein


Pumpkin Spice Latte Streusel Muffins

The flavors of the popular Starbucks beverage are brought to the table in these delicious streusel muffins!

Ingredients

  • FOR THE MUFFINS:
  • 1-⅓ cup Whole Wheat Pastry Flour
  • 1-½ Tablespoon Espresso Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ½ teaspoons Salt
  • ¾ cups Pure Pumpkin Puree
  • ¼ cups Unrefined Granulated Sugar
  • ¼ cups Lightly Packed Brown Sugar
  • ¼ cups Unsweetened Applesauce
  • 2 Tablespoons Canola Oil
  • 2 whole Large Eggs
  • ¼ cups Room-temperature Brewed Strong Coffee
  • FOR THE STREUSEL:
  • ⅓ cups Whole Wheat Pastry Flour
  • 1 Tablespoon Brown Sugar
  • 2 teaspoons Turbinado Sugar
  • 2 Tablespoons Rolled Oats
  • ½ teaspoons Ground Cinnamon
  • 1 teaspoon Espresso Powder
  • 2 Tablespoons Canola Oil

Preparation

Preheat oven to 350°F. Grease a 12 cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, sugar, brown sugar, applesauce, and canola oil, scraping down the sides as necessary. Beat in the eggs, one at a time. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.

Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.

In a small bowl, whisk together the dry ingredients for the streusel topping (flour, brown sugar, Turbinado sugar, oats, cinnamon, espresso powder). Add in the canola oil and rub it into the dry ingredients with your fingertips until the mixture is crumbly.

Evenly divide the streusel topping over the top of the muffins.

Place the tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.

Place muffin tin on a wire rack and let muffins cool for 10 minutes. Remove muffins from tin and cool completely.

Nutritional Information Per Muffin:

162.1 calories, 5.8 grams fat, 0.6 grams saturated fat, 3.1 grams fiber, 13.3 grams sugars, 3.1 grams protein


Pumpkin Spice Latte Streusel Muffins

The flavors of the popular Starbucks beverage are brought to the table in these delicious streusel muffins!

Ingredients

  • FOR THE MUFFINS:
  • 1-⅓ cup Whole Wheat Pastry Flour
  • 1-½ Tablespoon Espresso Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ½ teaspoons Salt
  • ¾ cups Pure Pumpkin Puree
  • ¼ cups Unrefined Granulated Sugar
  • ¼ cups Lightly Packed Brown Sugar
  • ¼ cups Unsweetened Applesauce
  • 2 Tablespoons Canola Oil
  • 2 whole Large Eggs
  • ¼ cups Room-temperature Brewed Strong Coffee
  • FOR THE STREUSEL:
  • ⅓ cups Whole Wheat Pastry Flour
  • 1 Tablespoon Brown Sugar
  • 2 teaspoons Turbinado Sugar
  • 2 Tablespoons Rolled Oats
  • ½ teaspoons Ground Cinnamon
  • 1 teaspoon Espresso Powder
  • 2 Tablespoons Canola Oil

Preparation

Preheat oven to 350°F. Grease a 12 cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, sugar, brown sugar, applesauce, and canola oil, scraping down the sides as necessary. Beat in the eggs, one at a time. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.

Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.

In a small bowl, whisk together the dry ingredients for the streusel topping (flour, brown sugar, Turbinado sugar, oats, cinnamon, espresso powder). Add in the canola oil and rub it into the dry ingredients with your fingertips until the mixture is crumbly.

Evenly divide the streusel topping over the top of the muffins.

Place the tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.

Place muffin tin on a wire rack and let muffins cool for 10 minutes. Remove muffins from tin and cool completely.

Nutritional Information Per Muffin:

162.1 calories, 5.8 grams fat, 0.6 grams saturated fat, 3.1 grams fiber, 13.3 grams sugars, 3.1 grams protein