Healthier Pumpkin Spice Latte Breakfast Muffins
Introducing your new favorite fall recipe! These healthy-ish pumpkin muffins are soft, sweet, tasty, and nourishing!
Equipment
- Stand Mixer Or mixing bowl and whisk
- Muffin pan 6 for jumbo or 12 for regular muffins
- cooking spray
- Kitchen Scale
- measuring cups
- spatula
Ingredients
- 1 15- ounce can of pumpkin puree
- 2 large eggs
- ¼ cup Greek yogurt 75g
- 2 tablespoon softened butter 28g
- 2 teaspoon vanilla extract 10g
- ¼ cup brown sugar 50g
- ¼ cup cane sugar 50g
- ¼ cup pure maple syrup 75g
- ¾ cup of all-purpose flour 100g
- 4-5 tablespoon instant espresso powder 15-19g
- 1 tablespoon pumpkin pie spice 6g
- 2 ½ teaspoon baking powder 9g
- ½ teaspoon salt 4g
- ¼ cup flaxseed meal 30g
- ¼ cup oat flour 30g
- ½ cup quick oats 55g
Instructions
- Preheat your oven to 375 degrees Fahrenheit
- In a large mixing bowl, add pumpkin puree, sugars, maple syrup, vanilla, eggs, butter, and Greek yogurt. Stir until just combined.
- In a separate bowl, combine AP flour, oat flour, baking powder, salt, instant coffee, flaxseed and pumpkin pie spice.
- Add dry ingredients to wet ingredients and stir until fully combined.
- Spray non stick muffin pan (6 jumbo or 12 regular) with cooking spray.
- Add in ½ cup of batter to each jumbo muffin or ¼ cup to each regular muffin tin.
- Bake in preheated oven for 20-30 minutes.