Pumpkin Spice Muffins

I managed to grind the nutmeg and cloves by hand, but the cinnamon was a nightmare. My mum suggested putting it into this coffee grinder. It's never used for coffee, but it sits on our counter because it's so charming. My dad's uncle, a true Dutch carpentry-lover, built it himself from scratch. It's pretty, perfectly finished, and it ground the cinnamon for me. The sound of the crank turning, the little latch opening... so quaint.

The smells that filled the kitchen while grinding the spices were spectacular. I get so much delight out of smelling a spice to determine it, and out of the beautiful colours: deep, rich dark chocolate cloves, semisweet chocolate nutmeg, and milk chocolate cinnamon <3

This may sound strange, but one of my favourite parts of baking is preparing the tray. And it's simply pleasing to let the muffins just pop out so easily at the slightest touch.

Breakfast breakfast breakfast breakfast breakfast. 
I cannot even remotely consider skipping it- as loads of people do- for two reasons:
1. I will go bezerk. I need food within the first 20-30 minutes of me waking up, and that's usually a big mug of super milky coffee. Less than 2 hours later I need breakfast, and that breakfast has to be something super filling so that I'm not already grouchy in my first class. So no simple glass of milk, single toast, granola bar or banana for me.
2. It's yummmm... parfaits, different breads, cereals to mix and match and blend and cook, chocolate, eggs in so many ways, muffins, fruits, vegetables. I've even had things like cake, pizza and dinner leftovers... yup.
I have no breakfast rules: I can eat anything for breakfast and I can eat breakfast foods at any time. As long as it's decently healthy, and definitely satisfying. 

Breakfast is also a super underrated meal. The joy it gives you to start the day with something delicious and energising is not replaced by a dash out of the door with an apple or a pop-tart in your hand. 
On school days, my mum and I have breakfast together: we each have our own thing- sometimes it's the same, sometimes similar, sometimes I've gone way out and tried something new- and we enjoy the pleasant, quiet morning weather and just talk. About anything and everything. 
People don't even go out for breakfast that often, which I think is a real shame. My family and I love going out for breakfast, and so do some of my friends. It's such an intimate, meaningful way to spend time with someone. You're fresh, you're bright, the place is sunny and together you get to share the beginning of a whole new day ahead. 

I decided on baking these muffins after perusing dozens of recipes with pumpkin. I sort of forget about it as an ingredient because we don't really use it on a regular basis. But it's so easily available here (year-round :O) that I'm going to cook with it much more often. 
But these muffins seemed perfect: full of the autumnal spices I've been craving, healthy, easy and they have coffee in them which is something I had never tried.
In itself, this recipe is easy. 
But it took me more than two hours.
Because grating 1 cup of pumpkin, smashing up and grinding nutmeg, cloves and cinnamon individually, and finely chopping galangal took absolutely forever.

In the end, however, the result was a batch of aromatic and soft muffins, full of the warm flavours of strong coffee and fresh spices.
These are not your usual Starbucks sweet, crumble-topped muffins. I, however, really enjoyed them with some hot coffee and the flavours lingered long into my school day. 
Good night, and enjoy your breakfast tomorrow.

Whole Wheat Pumpkin Spice Latte Muffins
From Cookin Canuck

Note: I changed the name, because although the original recipe creator was inspired by the pumpkin spice lattes, I prefer these muffins to the lattes :P I felt like adding some ginger, so I put in half a teaspoon. Also, I used espresso machine powder, not instant, so it didn't really dissolve. It made a thick paste, and I just left it at that after adding another spoonful or two of water. It worked fine, but just be prepared that the coffee taste is noticeable. Use instant powder if you want it to be more subtle.

Muffins:

• 1 1/2 cups whole wheat pastry flour
• 1 tsp baking soda
• 3/4 tsp ground nutmeg
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3 tbsp espresso powder
• 2 tbsp hot water
• 1 cup canned pumpkin
• 1/2 cup plain fat-free Greek yogurt
• 3/4 cup (packed) brown sugar
• 2 tbsp canola oil
• 1 large egg

Topping:

• 1 1/2 tsp granulated sugar
• 3/4 tsp ground cinnamon

1. Preheat the oven to 375 degrees F. Place 12 liners in a muffin tin and spray the liners with cooking spray.
2. In a medium bowl, whisk together flour, baking soda, nutmeg, cinnamon, cloves and salt.
3. In a small bowl, stir together espresso powder and hot water until espresso powder dissolves. Let it cool to room temperature.
4. In the bowl of a stand mixer (or a large bowl with a hand mixer), combine pumpkin, yogurt, brown sugar, canola oil, egg and espresso powder mixture. Mix on medium speed until well combined.
5. Add the dry ingredients to the pumpkin mixture and beat on low speed until just combined.
6. In a small bowl, mix together the sugar and cinnamon. Spoon the muffin batter into the prepared muffin cups. Sprinkle the cinnamon sugar over the batter.
7. Bake until a toothpick inserted in the center of the muffins comes out clean, about 25 minutes.
8. Remove muffins from the pan and allow to cool. Serve.