Pumpkin Cappuccino Muffins
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Pumpkin Cappuccino Muffins calories by ingredient
Introduction
Adapted from Cookin’ Canuck, these have less sugar, fat and cholesterol than the bakery or coffee shop versions, and are whole grain and spice packed to boot! Adapted from Cookin’ Canuck, these have less sugar, fat and cholesterol than the bakery or coffee shop versions, and are whole grain and spice packed to boot!Number of Servings: 9
Ingredients
-
½ cup low fat sour cream
1/3 cup milk
1 cup canned pumpkin (NOT pie mix)
2 tbsp canola oil
1 tsp vanilla extract
6 (1.8 g) packets xylitol (I used NOW Xylitol Plus) or ¼ cup sugar
½ cup brown sugar
1 ½ tbsp instant French Vanilla cappuccino powder (I used Tim Hortons) plus 1 tbsp for topping
1 ½ cups triticale or spelt flour
1 tsp baking soda
1 tbsp ground flaxseed
¼ tsp salt
2 tsp pumpkin spice
Directions
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