Pumpkin & Coffee Muffins Recipe

Name: Pumpkin & Coffee Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: FOR THE MUFFINS:; 280 grams All-purpose Flour; 1-1/2 teaspoon Baking Powder; 1/8 teaspoons Baking Soda; 1-1/2 teaspoon Ground Cinnamon; 1/8 teaspoons Ground Cloves; 1/8 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Salt; 2 Tablespoons Instant Coffee Granules; 2 Eggs; 180 grams Muscovado Sugar; 1 teaspoon Vanilla Extract; 3/4 cups Canola Oil; 3/4 cups Canned Pumpkin Puree; 1/4 cups Buttermilk; 60 grams Pecans, Toasted And Coarsely Chopped; Confectioners Sugar, For Garnish (optional); FOR THE SYRUP:; 1/2 cups Water; 100 grams Muscovado Sugar; 1 teaspoon Instant Coffee Granules

Servings: persons

FOR THE MUFFINS:
280 grams All-purpose Flour
1-1/2 teaspoon Baking Powder
1/8 teaspoons Baking Soda
1-1/2 teaspoon Ground Cinnamon
1/8 teaspoons Ground Cloves
1/8 teaspoons Ground Nutmeg
1/4 teaspoons Ground Ginger
1/4 teaspoons Salt
2 Tablespoons Instant Coffee Granules
2 Eggs
180 grams Muscovado Sugar
1 teaspoon Vanilla Extract
3/4 cups Canola Oil
3/4 cups Canned Pumpkin Puree
1/4 cups Buttermilk
60 grams Pecans, Toasted And Coarsely Chopped
Confectioners Sugar, For Garnish (optional)
FOR THE SYRUP:
1/2 cups Water
100 grams Muscovado Sugar
1 teaspoon Instant Coffee Granules

1
Preheat oven to 180u00b0C or 350u00b0F. Grease 12 silicon muffin molds with baking spray or line with paper liners.
2
In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, salt and coffee granules. Set aside.
3
In a separate large bowl, whisk together eggs, sugar and vanilla until well combined. Add the oil, pumpkin puree and buttermilk. Don't use and electric mixer or you may over-mix the batter. Fold in the flour mixture until just mixed.
4
Fill muffin molds about 2/3 full. Sprinkle the pecans evenly over all of the muffin tops.
5
Bake muffins for 35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let them cool for 10 minutes.
6
Meanwhile, in a small saucepan over medium-low heat add water, sugar and coffee. Remove from heat when it starts to boil.
7
Use a toothpick to poke small holes in the muffin tops. While the muffins are still warm, with a pastry brush, brush them three times with the coffee syrup. Allow each coat to soak in before applying the next. Let them cool completely.
8
Garnish with confectioners' sugar.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE MUFFINS:, 280 grams All-purpose Flour, 1-1/2 teaspoon Baking Powder, 1/8 teaspoons Baking Soda, and more.

Yes, Pumpkin & Coffee Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin & Coffee Muffins

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