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1
Preheat oven to 350u00b0F. Grease a 12 cup muffin tin or line it with paper liners.
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2
In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
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3
In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, sugar, brown sugar, applesauce, and canola oil, scraping down the sides as necessary. Beat in the eggs, one at a time. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.
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4
Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.
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5
In a small bowl, whisk together the dry ingredients for the streusel topping (flour, brown sugar, Turbinado sugar, oats, cinnamon, espresso powder). Add in the canola oil and rub it into the dry ingredients with your fingertips until the mixture is crumbly.
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6
Evenly divide the streusel topping over the top of the muffins.
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7
Place the tin in the preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes.
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8
Place muffin tin on a wire rack and let muffins cool for 10 minutes. Remove muffins from tin and cool completely.
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9
Nutritional Information Per Muffin:
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10
162.1 calories, 5.8 grams fat, 0.6 grams saturated fat, 3.1 grams fiber, 13.3 grams sugars, 3.1 grams protein
