Pumpkin Spice Latte Muffins

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.