...looks like fall
...smells like fall
The muffins are moist, melding the flavors and leaving a lingering spice on the palate. Pumpkin and espresso support the overall flavor, yet are not prominent in taste. Delicious!
Pumpkin Spice Espresso Muffins
(adapted from here)
- 2 2/3 cup all-purpose flour
- 3 T espresso powder
- 2 t baking soda
- 2 t baking powder
- 1 stick cinnamon, ground fine (or 1 t ground cinnamon)
- 1/8 t ground nutmeg
- 1/8 t ground cloves
- 1 t salt
- 15 oz pumpkin puree (I used fresh pumpkin, roasted in the oven until tender)
- 1 cup granulated sugar
- 1 cup brown sugar (I used dark brown sugar)
- 1 cup vegetable oil
- 3 large eggs
- Preheat the oven to 350 degrees F
- Line 24 muffin wells with paper liners
- Combine the first 8 (dry) ingredients in a mixing bowl
- In a mixer bowl, combine the pumpkin, sugars, and oil.
- Add eggs, one at a time, mixing well after each addition.
- Add dry ingredients, and mix only until the dry ingredients are incorporated
- Divide batter evenly between the 24 muffin liners
- Bake for 18 - 20 minutes, or until the muffins test done.
I glazed the muffins with 1/3 cup white chocolate chips, melted and a few teaspoons of whipping cream added until of drizzling consistency.