Tuesday, September 5, 2017
Pumpkin Spice Latte Muffins
Pumpkin Spice Latte Muffins
Yields - 18 MUFFINS
1 3/4 cup flour
1 tablespoon pumpkin pie spice
2-3 teaspoons espresso powder
1 teaspoon baking soda
1 teaspoon salt
2 cups pumpkin puree (not pumpkin pie filling)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1/2 cup vegetable oil
1 tablespoon vanilla bean paste (or vanilla extract)
Cream Cheese Swirl
8 ounces cream cheese, room temperature
1/4 cup sugar
1 egg yolk
1 teaspoon vanilla bean paste (or vanilla extract)
1/2-1 teaspoon espresso powder
Preheat oven to 375
Line 2 muffin pans with liners, set aside
In a bowl whisk together flour, pumpkin pie spice, espresso powder, baking soda and salt until well combined
In the bowl whisk together pumpkin puree, sugar and brown sugar until well combined
Add in eggs, mixing until just combed
Stir in oil and vanilla bean paste mixing until combined
Slowly add in flour, stirring until no flour streaks remain
Using a large cookie ice cream scoop or a measuring cup fill muffin tins 3/4 full (you will get 16-18 muffins)
In the bowl of a stand mixer cream together cream cheese and sugar until smooth
Add in egg yolk, vanilla bean paste and espresso powder until smooth
Place a teaspoon of cream cheese mixture into the center of each muffin
Using a toothpick swirl cream cheese around muffin until well dispersed- it may not look too pretty at this stage but will look amazing once baked
Bake for 18-20 minutes, or until a toothpick comes out clean when inserted in the center
Serve warm or chilled
Store in airtight container in the refrigerator
ENJOY!
NOTES
You can leave out the espresso to make a delicious Pumpkin Cream Cheese Muffin, but we love the hint pf espresso for a change
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