Each fall, Tracy, the barista at the South Denver’s Heart Center’s Heart Smart Coffee Cart, makes wonderful pumpkin-spiced latte’s. Since coffee is now back on the list as being heart healthy, I figured…why not make a muffin with the coffee in it. These muffins are perfectly spiced with the extra cinnamon and nutmeg dusted on the chopped apples. No need for another cup of Java, it’s already in the muffin. Be sure to top each muffin with the pumpkin honey butter. Gluten intolerant? No problem, I made these with Cup-4-Cup flour too and they turned out just as good as the wheat variety.
For the muffins:
2 cups all-purpose flour or 1 cup whole wheat and 1 cup all-purpose flour. For gluten–free muffins, use Cup-4-Cup, available at Williams Sonoma
½ cup sugar
½ t Morton’s Lite Salt or regular salt
2½ t baking powder
1-cup (8 ounces) pumpkin spiced latte (see recipe below), chilled or cooled to room temperature. When the barista is making the latte, ask for extra pumpkin spice syrup.*
½ cup melted Smart Balance Butter spread or butter
1 egg slightly beaten or ¼ cup egg substitute
1 t vanilla extract
½ t cinnamon
½ t nutmeg
1 t brown sugar
1 red apple, washed, cored and chopped into ¼” cubes
2 t (total) brown sugar for dusting on the top of muffins
Preheat oven to 3750F. In a large bowl, add the dry ingredients….flour, sugar, salt and baking powder. Mix to combine. Add the latte, 1-cup (a single tall latte should be enough with extra Latte for drinking. Use only 8-ounces in the recipe). Be sure it is cool. Order it without the whipped cream. Add the melted butter, beaten egg and vanilla. In a small bowl, add the chopped apples, cinnamon, nutmeg and 1 tsp brown sugar. Toss to coat. Fold the apples into the muffin mix. Fill twelve non-stick regular sized muffin cups. Top each with a dusting of brown sugar (use the remaining 2 tsp). Bake at 3750F for approximately 15-20 minutes until muffins tops are browned and a wooden stick comes out clean. Cool and serve with the pumpkin honey butter.
*If you are making your own latte, use 1 oz espresso, 7 oz skim milk and 3 pumps or 1 oz. of Pumpkin Spice Gourmet Syrup.
For the pumpkin honey butter:
¼ cup Smart Balance Buttery Spread with plant sterols or use whipped butter. 1 T honey and ½ to 1-teaspoon pumpkin spice, adding more or less depending on flavor preference. Combine all into a small bowl and whip to a smooth consistency.
Makes 12 muffins. Serving size: 1 regular sized muffin.
Nutritional analysis does not include the pumpkin honey butter.
Nutrition Info: Calories: 204, Total Fat: 8 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 26 mg, Sodium: 197 mg, Carbohydrate: 29 g, Fiber: 2 g, Protein: 4 g
Diabetic Exchanges: 2 Starch/Carb, 1 Fat