Ingredients
Scale
- 1½ cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 tablespoons espresso powder
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup vegetable oil
- ½ cup canned pumpkin
- ⅓ cup non-dairy milk
- Turbinado sugar
Instructions
- Preheat oven to 400°F. Grease muffin cups or line with muffin liners.
- In a glass measuring cup, heat the milk into the microwave for 45 seconds. Stir in the instant coffee, set aside to cool.
- In a medium bowl, combine the flour, brown sugar, white sugar, salt, baking powder, cinnamon and nutmeg. Add the pumpkin and vegetable oil to the milk and stir until combined. Add the wet ingredients to the dry ingredients and fold gently until the . Fill muffin cups ¾ full.
- Bake for 20 to 22 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Nutrition
- Calories: 167
- Sugar: 13
- Sodium: 101
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 27
- Protein: 1