Pumpkin Muffins two ways: 1 with Espresso and 1 with Pumpkin Pie spice
Yields 15 cupcake-sized muffins
1 cup canned pumpkin puree
3 tablespoons light sour cream
2 large eggs, room temp
1 stick unsalted butter, melted & cooled
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon Pumpkin Pie spice (home-made!)
1/2 teaspoon Espresso powder
1/2 teaspoon fine sea salt
3/4 cup packed light brown sugar
3/4 cup granulated sugar + extra for sprinkling
Preheat oven to 400 F.
In the bowl of an electric mixer, combine pumpkin and sour cream. Add the eggs and butter and combine.
In another bowl, add the flour, baking powder, salt and sugars, and whisk to combine. Add to the pumpkin mixture.
Divide the batter in half. In one half of the batter, add the pumpkin pie spice. In the other half, add the espresso powder. Or, if you want an entire batch of 1 variety, simply double the amount of that spice and omit the other.
Put in standard sized cupcake tins lined with cupcake liners. Sprinkle the tops with granulated sugar.
Bake for 14 - 17 minutes, or until a cake tester inserted into the center comes out clean. Serve warm!
Oops! Who ate those?
Visit the other Club Baked bakers to see how their Pumpkin muffins came out! I can't wait to see how the savory version tastes - I was too scared to try it!