…feels like fall
…looks like fall
…smells like fall
The cinnamon was a gift, brought to me from Estonia. Thanks LP!
The muffins are moist, melding the flavors and leaving a lingering spice on the palate. Pumpkin and espresso support the overall flavor, yet are not prominent in taste. Delicious!
Pumpkin Spice Espresso Muffins
- 2 2/3 cup all-purpose flour
- 3 T espresso powder
- 2 t baking soda
- 2 t baking powder
- 1 stick cinnamon, ground fine (or 1 t ground cinnamon)
- 1/8 t ground nutmeg
- 1/8 t ground cloves
- 1 t salt
- 15 oz pumpkin puree (I used fresh pumpkin, roasted in the oven until tender)
- 1 cup granulated sugar
- 1 cup brown sugar (I used dark brown sugar)
- 1 cup vegetable oil
- 3 large eggs
- Preheat the oven to 350 degrees F
- Line 24 muffin wells with paper liners
- Combine the first 8 (dry) ingredients in a mixing bowl
- In a mixer bowl, combine the pumpkin, sugars, and oil.
- Add eggs, one at a time, mixing well after each addition.
- Add dry ingredients, and mix only until the dry ingredients are incorporated
- Divide batter evenly between the 24 muffin liners
- Bake for 18 – 20 minutes, or until the muffins test done.
I glazed the muffins with 1/3 cup white chocolate chips, melted and a few teaspoons of whipping cream added until of drizzling consistency.
My co-worker B let me borrow his European Espresso pot. I’ve never made nor consumed espresso…ever.
I bake with espresso, so I decided to give this a shot, no pun intended.
the espresso pot is quite small, and makes only 1 or 2 servings
the pot is sleekly designed, and begs to be photographed
oh, the reflections–I had to move high and low to prevent my face, body, and camera from reflecting in the pot
sleek in design
dreaming of the aroma soon to be filling the kitchen
I’m adding a square of 70% Lindt chocolate to my little cup of espresso, along with a splash of heavy cream and a dusting of cinnamon
chocolate is melting into the hot espresso
Yes, I could learn to drink espresso…
Thanks, B, for sharing the little espresso pot.