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.
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.