Whole Wheat Pumpkin Spice Latte Muffins
This whole wheat pumpkin spice latte muffin recipe is reminiscent of your favorite fall drink. Great on-the-go breakfast or enjoy it as an afternoon snack.
Servings: 12 Muffins
Calories: 150kcal
Ingredients
The Muffins:
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 tablespoons espresso powder
- 2 tablespoons hot water
- 1 cup canned pumpkin
- ½ cup plain fat-free Greek yogurt
- ¾ cup packed brown sugar
- 2 tablespoons canola oil
- 1 large egg
The Topping:
- 1 ½ teaspoons granulated sugar
- ¾ teaspoon ground cinnamon
Instructions
The Muffins:
- 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.
- For the topping: 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. Serve.
Notes
Weight Watchers Points: 4 (Points+), 3 (Old Points)
Nutrition
Serving: 1Muffin | Calories: 150kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 154mg | Potassium: 178mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3195IU | Vitamin C: 0.8mg | Calcium: 39mg | Iron: 1mg