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Pumpkin Spice Latte Muffins

Pumpkin Spice Latte Muffins

Get Ready

Servings: Makes 16 muffins

Prep Time: 25 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

3/4 cup pecans, walnuts, or almonds, chopped
1/3 cup plus 1 cup granulated sugar
3 Tbsp. plus 3/4 cup packed dark brown sugar
3 Tbsp. plus 2 1/2 cups flour
2 Tbsp. unsalted butter
1 1/4 tsp. ground cinnamon
3/4 tsp. ground ginger
3/4 tsp. ground nutmeg
1/2 tsp. ground cloves
3 large eggs
1 cup canned pumpkin puree
1/3 cup espresso or strong coffee, at room temperature
1 Tbsp. milk
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup vegetable oil

directions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners.
2. In a medium bowl combine nuts, 1/3 cup granulated sugar, 3 tablespoons brown sugar, 3 tablespoons flour, 2 tablespoons butter, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves and mix with fingers until moist and crumbly; set aside.
3. In a separate medium bowl, whisk together eggs, pumpkin, espresso, milk, vanilla, and remaining 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves.
4. In a large bowl, combine remaining 2 1/2 cups flour, 1 cup granulated sugar, 3/4 cup brown sugar, baking powder, baking soda, and salt and beat with an electric mixer on low until combined. Slowly add oil and continue to mix until incorporated. With mixer running, gradually add pumpkin mixture. Increase speed to medium and beat until batter is slightly fluffy, 1 to 2 minutes.
5. Fill muffin cups halfway with batter, then sprinkle evenly with 2 teaspoons streusel topping. Fill cups two-thirds to the top with remaining batter and sprinkle evenly with 2 teaspoons streusel. Bake muffins until a toothpick inserted into the center comes out clean, 25 to 30 minutes, rotating tin halfway through baking.
6. Let sit 10 minutes before transferring muffins to a wire rack to cool completely. Re-line muffin tin with 4 liners and repeat with remaining batter and streusel.
Source: Hannaford fresh Magazine, November - December 2017

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Quantity Ingredients  
3/4 cup pecans, walnuts, or almonds, chopped  
1/3 cup plus 1 cup granulated sugar  
3 Tbsp. plus 3/4 cup packed dark brown sugar  
3 Tbsp. plus 2 1/2 cups flour  
2 Tbsp. unsalted butter  
1 1/4 tsp. ground cinnamon  
3/4 tsp. ground ginger  
3/4 tsp. ground nutmeg  
1/2 tsp. ground cloves  
3 large eggs  
1 cup canned pumpkin puree  
1/3 cup espresso or strong coffee, at room temperature  
1 Tbsp. milk  
1 tsp. baking powder  
1 tsp. baking soda  
1/2 tsp. salt  
3/4 cup vegetable oil  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 16 muffins
Base Nutrients
Calories 320 kcal (16%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 3 g (12%)
Cholesterol 40 mg (13%)
Sodium 190 mg (7%)
Total Carbohydrates 41 g (13%)
Dietary Fiber 1 g (4%)
Protein 4 g (6%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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