Pumpkin Spice Latte Streusel Muffins

• FOR THE MUFFINS:
• 1-1/3 cup Whole Wheat Pastry Flour
• 1-1/2 Tablespoon Espresso Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Ground Cinnamon
• 1/8 teaspoons Ground Nutmeg
• 1/8 teaspoons Ground Cloves
• 1/8 teaspoons Ground Ginger
• 1/2 teaspoons Salt
• 3/4 cups Pure Pumpkin Puree
• 1/4 cups Unrefined Granulated Sugar
• 1/4 cups Lightly Packed Brown Sugar
• 1/4 cups Unsweetened Applesauce
• 2 Tablespoons Canola Oil
• 2 whole Large Eggs
• 1/4 cups Room-temperature Brewed Strong Coffee
• FOR THE STREUSEL:
• 1/3 cups Whole Wheat Pastry Flour
• 1 Tablespoon Brown Sugar
• 2 teaspoons Turbinado Sugar
• 2 Tablespoons Rolled Oats
• 1/2 teaspoons Ground Cinnamon
• 1 teaspoon Espresso Powder
• 2 Tablespoons Canola Oil

1. Preheat oven to 350u0b0F. Grease a 12 cup muffin tin or line it with paper liners.
2. In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, sugar, brown sugar, applesauce, and canola oil, scraping down the sides as necessary. Beat in the eggs, one at a time. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.
4. Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.
5. In a small bowl, whisk together the dry ingredients for the streusel topping (flour, brown sugar, Turbinado sugar, oats, cinnamon, espresso powder). Add in the canola oil and rub it into the dry ingredients with your fingertips until the mixture is crumbly.
6. Evenly divide the streusel topping over the top of the muffins.
7. Place the tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.
8. Place muffin tin on a wire rack and let muffins cool for 10 minutes. Remove muffins from tin and cool completely.
9. Nutritional Information Per Muffin:
10. 162.1 calories, 5.8 grams fat, 0.6 grams saturated fat, 3.1 grams fiber, 13.3 grams sugars, 3.1 grams protein

muffins, whole wheat pastry flour, espresso powder, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, ground ginger, salt, pumpkin puree, ubc, ubc, ubc, canola oil, eggs, ubc, streusel, whole wheat pastry flour, brown sugar, turbinado sugar, rolled oats, ground cinnamon, espresso powder, canola oil

Taken from tastykitchen.com/recipes/breads/pumpkin-spice-latte-streusel-muffins/ (may not work)