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These muffins are a dream to me. They are lightly pumpkin-y, spiced and redolent with cinnamon sugar. They are lightly sweet and incredibly moist and fluffy—totally the quintessential early morning fall breakfast.
Preheat oven to 375 F and place paper muffin liners in a 12-count muffin tin and coat the liners with non-stick spray.
In a medium bowl, whisk together flours, baking soda, nutmeg, 1 teaspoon of cinnamon, cloves and salt. Set aside.
In a large bowl, combine pumpkin, yogurt, brown sugar, canola oil, egg, and hot coffee. Beat together on medium speed or with a spatula until well combined.
Slowly, add the flour mixture into the pumpkin mixture and beat together until the batter is fully incorporated. Spoon the muffin batter into the prepared cups, filling each one about 3/4 of the way full.
Mix together the remaining 1/2 teaspoon of cinnamon with 1 tablespoon of sugar and sprinkle over each muffin. Bake for 25 minutes, or until a toothpick inserted comes out clean. Remove muffins from the pan and allow to cool.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!