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5 from 2 votes

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breads, Breakfast
Cuisine: American
Keyword: Whole Wheat Recipe
Servings: 12 Muffins
Calories: 150kcal

Ingredients

The Muffins:

The Topping:

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