Ironically, I am not a fan of pumpkin lattes.
It has nothing to do with pumpkin (about which I have a minor obsession), or even pumpkin pie spice (I like it a lot…within reason. But please, no pumpkin spice pasta, tortilla chips or beer!). I’m just one of those oddballs who likes her coffee to taste like coffee.
But when it comes to baking, I am open to all kinds of flavor concoctions, and it turns out that pumpkin + coffee + pumpkin spice in a muffin equals irresistible.
These muffins follow the same framework as my double chocolate mini muffins from the other day. Oats and seeds provide the essential structure, eliminating the needs for flour or oil (the seeds are rich in natural oils). Toss them into a blender with some unsweetened pumpkin puree, cooled coffee (for the latte flavor) and pumpkin pie spice, plus some sweetener and leavener, and then puree until smooth.
Following a brief bake, you have 20 tender muffins, which you can embellish (I added a white choclate drizzle and chopped pepitas), or savor straight up. They serve triple duty as breakfast, snack or dessert, and at only 35 calories apiece (or 41, if you choose to add the white chocolate and pepitas), you can relish eating more than one at a time.
In addition to rich, seasonal flavor and a cake-like texture, these morsels are a treat for your skin: pumpkin is rich in vitamin A, which your complexion craves, oats can help eliminate inflammation, and pepitas are rich in vitamin E, which helps keep the skin plump and moisturized. Plus, even one or two will stave off the munchies and provide a hit of instant energy.
If you want to share these with little ones, simply replace the coffee with an equal amount of water or the milk of your choice (I would also up the pumpkin spice to a full teaspoon). Enjoy!
- 1 cup rolled oats (quick-cooking or old-fashioned)
- 1 cup strong brewed coffee
- ⅓ cup pepitas (green pumpkin seeds)
- 3 tablespoons unsweetened pumpkin puree
- 3 tablespoons coconut palm sugar or brown sugar
- 1-1/2 teaspoons baking powder
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- Optional Toppings
- 1 tablespoon white chocolate chips melted with 1/2 teaspoon coconut oil
- 1 tablespoon finely chopped pepitas
- Place all of the ingredients, except the optional toppings, in a blender and process until smooth. Divide the batter equally between the prepared cups.
- Bake in the preheated oven for 10 to 13 minutes until centers are puffed and firm to the touch. Transfer muffin tin to a cooling rack and cool for 10 minutes in pan. Remove muffins from pan and cool completely on rack.
- Optional Topping: If desired, drizzle tops of muffins with white chocolate mixture and sprinkle with chopped pepitas.
Sweetener Options: Other varieties of sweetener can be used in place of the coconut palm sugar, including brown sugar, date sugar or maple syrup.
Coffee-Free Version: Replace the coffee with an equal amount of water or milk of choice.
Pepita Alternatives: An equal amount of almonds, cashews, walnuts or pecans can be used in place of the pepitas.