Pumpkin Cappuccino Muffins
From jo_jo_ba 12 years ago
- 45 minutes to make
- Serves 9
Adapted from Cookin’ Canuck (http://www.cookincanuck.com/2012/09/whole-wheat-pumpkin-spice-latte-muffin-recipe/), these have less sugar, fat and cholesterol than the bakery or coffee shop versions, and are whole grain and spice packed to boot!
Ingredients
- ½ cup low fat sour cream shopping list
- 1/3 cup milk shopping list
- 1 cup canned pumpkin (not pie mix) shopping list
- 2 tbsp canola oil shopping list
- 1 tsp vanilla extract shopping list
- 6 (1.8 g) packets xylitol (I used NOW Xylitol Plus) or ¼ cup sugar shopping list
- ½ cup brown sugar shopping list
- 1 ½ tbsp instant French vanilla cappuccino powder (I used Tim Hortons) plus 1 tbsp for topping shopping list
- 1 ½ cups triticale or spelt flour shopping list
- 1 tsp baking soda shopping list
- 1 tbsp ground flaxseed shopping list
- ¼ tsp salt shopping list
- 2 tsp pumpkin spice shopping list
How to make it
- Preheat the oven to 375F and grease or line 9 muffin cups.
- In a bowl, beat together the sour cream, milk, pumpkin, oil, vanilla, xylitol, brown sugar and cappuccino powder until well combined.
- Add the remaining ingredients, stirring until combined (do not beat).
- Spoon into the muffin cups and sprinkle with reserved cappuccino mix.
- Bake 25 minutes. Turn out of the pan immediately and cool on a wire rack.
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