Sep 26
2012

Whole Wheat Pumpkin Spice Latte Muffin Recipe

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Whole Wheat Pumpkin Spice Latte Muffin Recipe

Inspiration can come in the strangest places. Such as the drive-thru line at Starbucks. Okay, that’s not quite as romantic or whimsical as a wildflower-strewn meadow or the foot of the Eiffel Tower. But hey, this is real life. So, when I’m rushing between work and the kids’ school, stopping en route for a quick afternoon pick-me-up, the Starbucks menu is all I’ve got.

It’s hard to ignore a 3-foot tall picture of a steaming pumpkin spice latte, so I did what any logical person would do (ahem). I stole those flavors and turned them into a muffin recipe.

Cinnamon, cloves, nutmeg and, of course, pumpkin and espresso. That’s a lot to stuff into one little muffin. The spices were easy enough and, for once, I was thankful for the multitude of spice bottles, lying askew in my pantry. The pumpkin? Well, I cheated and used the canned version. Just plain pumpkin, please – not pumpkin pie mix.

As for the espresso…well, I could easily have asked for an extra shot at Starbucks, but decided to save my wallet $2.05 by using some of the instant espresso powder in my stash of baking supplies. It’s also fantastic for chocolate cakes, adding a depth of flavor with just a couple of teaspoons, without turning it into a mocha cake.

In keeping with all-things-healthy-and-light (you remember the blasphemy I wreaked on the Light(er) No-Bake Cookies with Dulce de Leche & Sea Salt, right? Hey, those were darn good.), I used whole wheat pastry flour in place of all-purpose flour.

Family Hike
Gratuitous fall photo. I just can’t resist those leaves.

Instead of the large glugs of oil typically found in muffins (cakes masquerading as breakfast fare), I used just 2 tablespoons of hearty-healthy canola oil, along with some fat-free plain Greek yogurt for moisture.

My kids adored these muffins. If you want to make them even more enticing to the younger crew, add some dark chocolate chips as a treat.

The recipe:
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.

Whole wheat pastry flour produces a much lighter muffin than one made with regular whole wheat flour. (Um, nope – this is not an ad for the product in the picture…just an example of a pastry flour you can use.)

Whole Wheat Pumpkin Spice Latte Muffin Recipe

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.

Whole Wheat Pumpkin Spice Latte Muffin Recipe

Add the dry ingredients to the pumpkin mixture and beat on low speed until just combined.

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 on a wire rack. Serve.

Whole Wheat Pumpkin Spice Latte Muffin Recipe

Other whole wheat muffins:
Love Food Eat’s Fruity Chocolate Breakfast Muffins
Cooking a la Mel’s Blueberry Zucchini Muffins
Plant Food Fabulous’ Apple Cheddar Muffins

Whole Wheat Pumpkin Spice Latte Muffins

Yield: 12 muffins

Serving Size: 1 muffin

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

    The muffins:
  • 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
  • The topping:
  • 1 1/2 tsp granulated sugar
  • 3/4 tsp ground cinnamon

Instructions

    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. 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.
  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.

Notes

Calories 145.2 / Total Fat 3.2g / Saturated Fat 0.4g / Cholesterol 15.4mg / Sodium 171mg / Total Carbohydrates 32.1g / Fiber 2.6g / Sugars 20g / Protein 3.8g / WW (Old Points) 3 / WW (Points+) 4

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{ 47 comments… read them below or add one }

1 Maria September 26, 2012 at 7:26 am

Yay for fall and pumpkin! Love these muffins!

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2 Dara (Cookin' Canuck) September 26, 2012 at 8:43 am

Thanks, Maria. Oh yes, I love fall and anything involving pumpkin.

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3 marla September 26, 2012 at 7:27 am

I am definitely baking these Dara!! Love these fall flavored muffins ~ now I can dream that we will have fall in the OC…

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4 Dara (Cookin' Canuck) September 26, 2012 at 8:43 am

LOL. Thanks, Marla. You’ll just need to come for a visit to get that true fall feeling.

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5 Lina September 26, 2012 at 8:24 am

I am definitely making these! I can’t resist a good pumpkin spice latte… Question– if I don’t have whole wheat pastry flour on hand and will use regular whole wheat flour, do the measurements change?

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6 Dara (Cookin' Canuck) September 26, 2012 at 8:45 am

Hi Lina, you could use regular whole wheat flour. However, the texture of the muffins will be MUCH denser than if you used the ww pastry flour. An alternative would be replacing about half of the ww flour with all-purpose flour. I hope you enjoy them!

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7 Jean (Lemons and Anchovies) September 26, 2012 at 8:28 am

I’m making these, too. They look and sound so good. Even better is that I have all the ingredients in my kitchen already. Isn’t espresso powder great? I wholeheartedly agree about adding it in chocolate cakes. And, yes, canned pumpkin, too. Nothing wrong with it at all. :)

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8 Dara (Cookin' Canuck) September 26, 2012 at 8:45 am

Thanks, Jean! Oh yes, that espresso powder has come in handy on many occasions. I hope you enjoy the muffins as much as we did.

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9 Cookin' Cowgirl September 26, 2012 at 8:56 am

Oh lordy! These sound fantastic!! Mouth….watering!

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10 Dara (Cookin' Canuck) September 26, 2012 at 11:19 am

Thanks, Cowgirl! They were gobbled up quickly, that’s for certain.

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11 Alyssa | Queen of Quinoa September 26, 2012 at 9:10 am

So happy it’s finally pumpkin season! I’m totally getting obsessed. I went through three pumpkins this weekend and have jars upon jars in my fridge. Might just have to make some muffins when I get home :)

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12 Dara (Cookin' Canuck) September 26, 2012 at 11:19 am

Alyssa, that’s great! I have to start making my own pumpkin puree.

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13 Alison @ Ingredients, Inc. September 26, 2012 at 9:11 am

these look amazing Dara. My mouth is watering!

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14 Dara (Cookin' Canuck) September 26, 2012 at 11:20 am

Thanks, Alison. I’m having a hard to resisting eating 4 of them today.

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15 Elizabeth@ Food Ramblings September 26, 2012 at 9:22 am

Look amazing!!

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16 Dara (Cookin' Canuck) September 26, 2012 at 11:20 am

Thanks, Elizabeth.

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17 Stacey S September 26, 2012 at 9:36 am

Yum! I keep eyeing the Pumpkin latte signage every time I pull into Starbuck’s drive-thru lol. These sound wonderful!

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18 Dara (Cookin' Canuck) September 26, 2012 at 11:20 am

Thanks, Stacey! I was happy to be able to incorporate all of the flavors into one muffin.

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19 Jen September 26, 2012 at 10:15 am

These look great! Where can I find espresso powder? I am in the US. Is it the same thing as instant espresso?

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20 Dara (Cookin' Canuck) September 26, 2012 at 11:21 am

Hi Jen. Yes, it’s the same as instant espresso. I’m in the U.S. as well and typically buy the Medaglia D’Oro brand at a specialty store near my home.

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21 Cathy @ Noble Pig September 26, 2012 at 10:17 am

Love these! But using canned pumpkin is not cheating…it makes awesome muffins like these do-able every day!

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22 Dara (Cookin' Canuck) September 26, 2012 at 11:21 am

So true, Cathy. Thank you!

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23 Laura (Tutti Dolci) September 26, 2012 at 10:43 am

I love the espresso powder in these muffins! Scrumptious!

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24 Dara (Cookin' Canuck) September 26, 2012 at 11:22 am

Thanks, Laura. It brings a bit of that “latte” taste in the muffins.

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25 MikeVFMK September 26, 2012 at 11:59 am

I can only guess how much I’d love these muffins. A whole lot!! It’s like a taste of fall wrapped in a muffin tin. And the espresso powder is right up my alley. Yay.

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26 Denise @ Creative Kitchen September 26, 2012 at 12:38 pm

Mmm….homemade muffins! I love how easy it is to get creative when muffin making. Pretty hard to mess them up. ;) These look incredible!!

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27 addie @ culicurious September 26, 2012 at 12:48 pm

these look so tasty, Dara. I love getting inspiration from daily life too. Paying attention can yield some fantastic ideas ;) cheers!

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28 Linda September 26, 2012 at 1:35 pm

These look great Dara; I will be making these this weekend! Thank you for lowering the oil and using whole grain; you’ve done the science for me and I thank you.

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29 Julia {The Roasted Root} September 26, 2012 at 4:11 pm

There’s so much goodness going on here…your muffins look addicting! Wonderful fall baking recipe – can’t wait to whip up a batch once the pumpkins in my garden are ready for roasting! :)

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30 Kiran @ KiranTarun.com September 26, 2012 at 7:50 pm

LOVE baking with whole wheat. This looks amazingly delicious, Dara :)

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31 Lori @ RecipeGirl September 26, 2012 at 8:21 pm

What a delicious flavor! I’m so insanely jealous of your fall. We don’t see that here!

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32 carrian September 26, 2012 at 9:57 pm

I so need to go hike the canyon with the fam. And maybe bring theses muffins

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33 Sommer@ASpicyPerspective September 27, 2012 at 11:35 am

Gorgeous Dara, I love that pumpkin offers so much moisture, you barely need the oil!

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34 Renee September 27, 2012 at 12:25 pm

Have you ever considered adding nutritional stats for your recipes?

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35 claire @ the realistic nutritionist September 27, 2012 at 1:42 pm

Bobs red MILL IS THE BEST. and pumpkin. and this recipe. Bookmarkkin!

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36 Jeanette September 28, 2012 at 6:26 am

I love the espresso in these fall muffins – such a nice touch!

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37 Lindsay September 29, 2012 at 9:08 pm

Super pumped to make these when the sweet pumpkins are ready in the garden. Just wondering, has anyone passed this on to wheat-free eaters to get their thoughts on suitable flour replacement? I could experiment myself, but better not recreate the wheel.

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38 kelley October 1, 2012 at 4:47 pm

Wow, these sound (and look) SO enticing. I don’t love pumpkin but I love the idea of a pumpkin latte and even more so, a pumpkin latte muffin! Nicely done on the recipe makeover- light and healthy and no one even knows!!

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39 Kristen October 2, 2012 at 8:33 pm

I love everything about this muffin!

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40 Rachael October 4, 2012 at 8:52 am

Hey! These sound fantastic!! For us folk that are allergic to dairy…what would you substitute the yogurt for??

Thanks!

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41 Laurie October 11, 2012 at 8:51 am

This is the second recipe I’ve made of yours and it’s another gem! These turned out great. The texture is perfect, the flavors are warm & wonderful. I think next time I’ll add even more cinnamon & nutmeg, but I really have no complaints. They look, smell, and taste fantastic. Thank you!
(I blogged it here: http://mybakingadventure.tumblr.com/post/33364195837/whole-wheat-pumpkin-spice-latte-muffins-ive-been)

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42 amy October 15, 2012 at 2:41 pm

I tried making these with 1/2 WW flour and 1/2 regular. They stuck to the paper muffin cup and weren’t done in the middle! My baking skills are not up to par but what went wrong, I followed the directions otherwise? Maybe try spraying the muffin tin? This has happened to me before! I like the flavor?

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43 Dara (Cookin' Canuck) October 16, 2012 at 8:29 pm

Amy, did you spray the muffin cups? I believe that is stated in the steps – I’ve had the same sticking problem in the past and find that spraying the paper cups really helps.

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44 threeundertwo October 16, 2012 at 6:15 pm

I made these today and they’re fantastic! The kitchen smells wonderful now too. Just a note – mine took a little less than 25 minutes and you left out the step of adding the topping.

Thank you so much! Found this via pinterest.

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45 Dara (Cookin' Canuck) October 16, 2012 at 8:28 pm

I’m so glad you enjoyed them! Thanks for the heads-up about the missed step…it’s fixed now.

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46 Erin @ Texanerin Baking November 18, 2012 at 11:47 am

I don’t know how I missed these. They sound and look amazing! I love the ingredients and that there isn’t too much fat in them, although I don’t mind healthy fat too much. I tried the pumpkin espresso combo for the first time yesterday and it was heavenly. Can’t wait to try these!

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47 Robin Chesser September 8, 2013 at 11:47 am

Is it dark brown sugar or light brown sugar…can’t wait to try these!

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