Saturday, October 5, 2013

Pumpkin Spice Cappuccino Muffins

 It's that time of year again, when every where you turn, pumpkin spice this and pumpkin spice that stares you right in the face. Though I'm not a fan of coffee, I do like cappuccino and recently bought some pumpkin spice cappuccino K cups, to try with our Kuerig. Well, I didn't care for this kind of cappuccino at all! I think I'll stick with my caramel, or hazelnut flavours, LOL. So I though, why not use the cappuccino in pumpkin muffins? It has all those pumpkin-y flavours going on in there, so it would be a great way to get into the fall spirit and the pumpkin spice craze.

So I went to work, using a muffin recipe I had saved a long time ago. I wanted a bit of extra sweetness on top, so I went with an oat strussel topping, to make them look more rustic. This muffins are awesome! They are super moist and soft, with a mellow coffee taste in the back ground. They are not too sweet, but the strussel adds just the right amount of yumminess to them. The kids LOVED them and brought some to school and hubby was caught more than once, with a plate of muffins by his computer. Cooking with pumpkin is a great way to greet the cooler weather and embrace one of my favourite seasons. Fall brings so much joy to my heart, with apple picking, baking, getting ready for Halloween and picking pumpkins. It brings the kid out in me and I hope my recipe does the same for you!

Pumpkin Spice Cappuccino Muffins
printable version
1/2 C flour
1/4 C brown sugar
1/4 C oats
1/2 tsp cinnamon
1/4 C butter, softened
1 3/4 C flour
2 tsp baking powder
2 Tbs pumpkin spice cappuccino (I used one of my K cups)
1/4 tsp pumpkin pie spice
2 eggs
1/2 C brown sugar
1/2 C Canola Oil
1/2 C milk
1 tsp vanilla extract
1 C pure pumpkin purée

Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.
Topping: Mix dry ingredients together in a medium bowl. Blend in softened butter until mixture resembles coarse crumbs.
Muffins: Stir together flour, baking powder, cappuccino, pumpkin pie spice and salt in a separate medium bowl.
 Whisk eggs, brown sugar, oil, milk and vanilla in a large bowl, Add pumpkin purée and blend. Add dry ingredients and stir until well combined.
Spoon batter into prepared muffin cups and sprinkle with topping. Bake 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack and cool.

This post linked to

Inspire Us Thursday
Thursday Favorite Things
Create It Thursday
Full Plate Thursday
Lovely Ladies Link-Up
Let's Get Real
Get Him Fed
Friday Favorites
Weekend Potluck
Super Saturday Show & Tell
Saturday Spotlight
Weekend re-Treat
Saturday Show & Tell
Sweet and Savory Sundays
Church Supper
Super Sunday


Susan@Organized31 said...

Yum, yum! You had me at pumpkin! Can't wait to try these. Thanks for sharing at Inspire Us Thursday on Organized 31.

Nicole Burkholder said...

What a creative use of something! Although I'm not sure where I could get my hands on pumpkin spice cappuccino :) I love the topping! Thanks for linking to Let's Get Real!

Cindy Jamieson said...

Thanks Nicole,

I'm thinking you'd be able to find the cappuccino powder at any specialty coffee store. :o)

cooking with curls said...

Oh Yum!! Those muffins look delicious. I will have to get creative with the cappuccino part, but I can't wait to try them.

Miz Helen said...

Pumpkin and Cappuccino a great combination for your awesome muffins!
Thank you so much for sharing with Full Plate Thursday and hope your weekend was great!
Miz Helen

Katherines Corner said...

Thank you for sharing this yumminess at the Thursday Favorite Things Blog Hop. I featured you on Katherines Corner today ♥

Katherines Corner said...

Thank you for sharing this yumminess at the Thursday Favorite Things Blog Hop. I featured you on Katherines Corner today ♥