Pumpkin Latte Muffins with a Streusel Topping and Maple Espresso Glaze

Pumpkin Latte Muffins with a Streusel Topping and Maple Espresso Glaze

These healthy muffins get their moisture from pumpkin puree and the natural sweetness from maple syrup. Maple syrup can be used in a variety of recipes instead of granulated sugars. Maple syrup is nutritious and provides a good source of antioxidants, vitamins and minerals including B-vitamins, zinc, magnesium, calcium, and potassium. Maple syrup is also lower in calories than honey and other sweeteners. Adding the espresso intensifies the pumpkin flavor. I especially like the maple and espresso glaze.

Ingredients

• 3 cups all-purpose flour sifted
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 4 1/2 teaspoons Espresso powder
• 3 large eggs lightly beaten
• 1/2 cup canola oil
• 1/2 cup white granulated sugar
• 1/2 cup maple syrup
• 1/2 cup plain yogurt or sour cream
• 1 1/2 teaspoon vanilla
• 1- 15oz can 100% pumpkin puree or canned pumpkin

Streusel Topping 

• 3/4 cup all-purpose flour
• 1 tablespoon brown sugar
• 1 tablespoon granulated white sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons unsalted butter

Maple Espresso Glaze 

• 1/2 cup powdered sugar
• 1 tablespoon maple syrup
• 1/4 teaspoon Espresso powder
• 1 tablespoon half and half cream

Directions:

Preheat oven to 350 degrees Fahrenheit. Line muffin pans with non-stick parchment paper liners to make 16 muffins.

1. First make the Streusel Topping. In a small bowl mix the flour, brown and white sugars, and ground cinnamon. Cut in the butter with a pastry blender or fork until topping resembles coarse crumbs.
2. In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and espresso powder.
3. In a separate larger bowl with a large spoon mix together the lightly beaten eggs, canola oil, sugar, maple syrup, sour cream, and vanilla until smooth.  Stir in the pumpkin puree.
4. Gently fold the flour mixture into the pumpkin mixture in 2 batches just until combined.
5. Using an ice cream scooper fill each muffin cup 3/4 full with batter to make 16 muffins.
6. Sprinkle each muffin with streusel topping.
7. Bake on the middle rack of oven for 22-25 minutes or until muffins lightly spring back.
8. Cool in muffin pan for 15 minutes , remove from pan and cool completely on a cooling rack.
9. Make the Maple Espresso Glaze:  in a small bowl whisk the espresso and half and half cream together until the espresso powder has dissolved. In another small bowl mix the powdered sugar and maple syrup together,  gradually add the espresso cream 1/4 to 1/2 teaspoon at a time until lightly thickened. (you will have left over espresso cream)
10. Drizzle the maple espresso glaze over the cooled muffins