Pumpkin Latte Breakfast Skulls

• 2 large eggs
• 1 ½ cups sugar
• 1 ½ cups plain pumpkin puree (not fresh puree – it gets too runny)
• 1/2 cup unsalted butter (melted)
• 2 tbsp powdered instant coffee
• 2 ½ cups all-purpose flour
• 2 tsp baking soda
• ½ tsp salt
• 1 ½ tsp cinnamon
• ¾ tsp ground ginger
• ½ tsp ground nutmeg
• 1/8 tsp allspice
• 1/8 tsp ground cloves
• cooking spray

1. Whisk together the eggs, sugar, pumpkin puree, butter and instant coffee together in a large bowl. Then mix together the flour, baking soda, salt, cinnamon, ground ginger, nutmeg, allspice and cloves together in a separate bowl, and add to the pumpkin mixture and mix together.

2. Spray a skull pan* with cooking spray and bake for 30-35 minutes at 350 degrees until fully cooked. Allow it to cool for 15 minutes in the pan, then remove from the pan and cool completely on a cooling rack.

*If you do not have a skull pan, you can also use a muffin pan with 6 medium forms.

Recipe developed by Cayla Gallagher