This recipe caught my attention because of the espresso powder. I thought it might add a deeper flavor, somewhat roasty. They sounded very sweet, though, so I cut the sugar. I didn't use the topping since the cakelets would be turned upside down.
Here's what I used:
1 ½ cups all purpose flour
1 ½ tsp baking powder
1/2 tsp salt
1 tbsp instant espresso powder
1 ½ tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp freshly ground nutmeg
1-2 tablespoons dark molasses
2 large eggs
1 cup pumpkin puree
1 tsp vanilla extract
6 tbsp butter, melted or very soft
1/4 cup milk (any kind)
Preheat oven to 375F. Lightly grease and flour two cakelet pans, about 18 depressions, (or a 12-cup muffin tin.) In a medium bowl, whisk together flour, baking powder, salt, espresso powder, and spices. In a large bowl, whisk eggs, sugar, and molasses together until well blended. Stir in pumpkin puree and vanilla extract, followed by butter and the spice mixture. Stir in half of the flour mixture, followed by the milk. Stir in remaining flour mixture, mixing just until everything is combined and no streaks of dry ingredients remain. Divide batter evenly into prepared cakelet or muffin cups, filling cakelet depressions only about 2/3 full. Top generously with sugar topping mixture, if using. Bake for 12-14 minutes for cakelets (18-20 minutes for muffins), or until a toothpick inserted into the center comes out clean. Cool for a few minutes in the pan, then turn muffins out onto a wire rack to cool completely. Top cakelets decoratively (but generously -- use more than I did) with cream cheese frosting. Yield: about 17 cakelets.
Cinnamon Espresso Sugar Mixture
3 tbsp sugar
1/2 tsp instant coffee or espresso
1/2 tsp ground cinnamon or pumpkin pie spice
Whisk all ingredients together in a small bowl. Sprinkle generously over muffin batter before baking.
|Don't be stingy with the cream cheese -- use more than this.|
Recipe: Espresso Spice Pumpkin Muffins via Baking Bites