I’m kind of embarrassed to admit this, but up until a few months ago I never knew that espresso drinks could be made decaf.
Years ago, I discovered I had a non-serious heart condition that was exacerbated by caffeine. Since that time, I cut caffeine almost entirely out of my diet. I still enjoy a glass of low-caffeine green tea every now and then, but my caffeinated coffee days are most likely gone forever.
You’d think not being able to have caffeine would mean never drinking coffee again … but I am one of those weird who actually likes the taste of coffee, and so I continue to drink decaf every day. But like I said, until a few months ago I didn’t know that espressos could be made decaf as well. Thankfully now that I know this I will be able to enjoy my fair share of Pumpkin Spice Lattes this fall season.
There is something about pumpkin that just makes fall feel like it’s finally arrived. Even if the leaves haven’t turned yet, even if it’s still warm outside, baking with pumpkin = fall. These Paleo Pumpkin Spice Latte Muffins are the perfect way to start your day. Eat them for breakfast or dessert with honey butter or maple syrup. And if you’re feeling extra pumpkin-y, throw in a real Pumpkin Spice Latte drink too!
- 1 1/2 cups [url href=”http://www.ottosnaturals.com/” target=”_blank”]Otto’s cassava flour[/url]
- 2 tablespoons coconut flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin
- 2 tablespoons espresso powder
- 1 tablespoon hot water
- 1 large egg
- 1/2 cup full fat coconut milk
- 3/4 cup coconut sugar
- 2 tablespoons coconut oil, melted
- Preheat oven to 350˚ F. Grease a muffin pan (with 12 holes) with a thin layer of coconut oil on the bottom and up the sides, in the corners. Do not use muffin liners, the batter will stick. (You can put them in liners after they have cooked if you want! That’s what I did)
- In a small bowl, stir together espresso powder and hot water until espresso powder dissolves. Let cool to room temperature.
- In a medium bowl whisk together the cassava flour, coconut flour, baking soda, cinnamon, pumpkin spice, nutmeg and salt. Set aside. In another bowl, whisk together the pumpkin, espresso mix, egg, coconut milk, coconut sugar and coconut oil until combined.
- Add half of the wet ingredients to the dry and stir until combined. Then add the remaining half of wet ingredients and stir again until combined.
- Bake for 25 minutes, or until a toothpick comes out clean. Remove muffins and let cool on a wire rack.