Espresso Spiced Pumpkin Muffins

By Texaschef11

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 6 tbsp butter
• 1 tbsp instant espresso powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp freshly ground nutmeg
• 1 1/4 cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup milk (any kind)
• Cinnamon Espresso Sugar Mixture, for topping (below)

Preparation

Step 1

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners or lightly grease and flour.
In a medium bowl, whisk together flour, baking powder and salt.
In a microwave safe bowl, melt butter. Whisk in instant espresso and other spices.
In a large bowl, whisk eggs and sugar together until well blended. Stir in pumpkin puree and vanilla extract, followed by melted butter and spice mixture.
Stir in half of the flour mixture, followed by the milk. Stir in remaining flour mixture, mixing just until everything is combined and no streaks of dry ingredients remain.
Divide batter evenly into prepared muffin cups. Top generously with sugar topping mixture.
Bake for 18-20 minutes, until a toothpick inserted into the center of the muffin comes out clean.
Turn muffins out onto a wire rack to cool completely.

Cinnamon Espresso Sugar Mixture
3 tbsp sugar
1/2 tsp instant coffee or espresso
1/2 tsp ground cinnamon or pumpkin pie spice

Whisk all ingredients together in a small bowl. Sprinkle generously over muffin batter before baking.