Pumpkin Cappuccino Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
½ cup low fat sour cream1/3 cup milk1 cup canned pumpkin (NOT pie mix)2 tbsp canola oil1 tsp vanilla extract6 (1.8 g) packets xylitol (I used NOW Xylitol Plus) or ¼ cup sugar½ cup brown sugar1 ½ tbsp instant French Vanilla cappuccino powder (I used Tim Hortons) plus 1 tbsp for topping1 ½ cups triticale or spelt flour1 tsp baking soda1 tbsp ground flaxseed¼ tsp salt2 tsp pumpkin spice
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.
Serving Size: Makes 9 muffins
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.
Serving Size: Makes 9 muffins
Nutritional Info Amount Per Serving
- Calories: 198.1
- Total Fat: 5.8 g
- Cholesterol: 5.6 mg
- Sodium: 78.5 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 3.9 g
- Protein: 3.9 g
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