Pumpkin & Coffee Muffins
I have heard a lot about the Starbucks’ Spice Pumpkin Latte, that staple fall beverage. But I never had the opportunity to try it. I loooove pumpkin desserts and seeing such a rage in the food blogs of recipes copycatting this beverage I imagined that it was really really good. For the first time, Starbucks brought its Spice Pumpkin Latte to Mexico, obviously I went and tried it out… but I have to admit that it was a big disappointment. It tasted extremely artificial, too sweet for my taste and I was barely able to distinguish the coffee. I think in essence the combination of coffee, pumpkin and spices is great, but for me the artificial part is what doesn’t fit.
As a coffee lover I decided to make my own muffin recipe, where I could appreciate the taste of pumpkin, coffee and spices in its more natural form. Here is the result: Pumpkin & Coffee Muffins!
With this recipe I confirm all the euphoria that exists for the coffee and pumpkin mixture. It is true! Pumpkin + coffee + spices go together really well!! (I just didn’t like the commercial beverage). I played around with my usual pumpkin muffins recipe to come up with this new recipe. I used the same recipe I always use because I love how the pumpkin puree leaves the muffins deliciously moist.
I really wanted to distinguish the coffee flavor in every bite, so in addition to the coffee added to the muffin mixture I also decided to add a coffee syrup. As I had said in my post of Hefeweizen, lime and ginger cupcakes, I’m not a big fan of frostings or buttercreams, so in this occasion I decided to omit it completely. Instead I used toasted pecans and confectioner’s sugar.
These muffins are super moist, smooth and super delicious! Perfect for starting an autumn morning!
- 280 gr (9.9 oz) all –purpose flour
- 1½ teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 Tablespoon instant coffee
- 2 eggs
- 180 gr (6.3 oz) muscovado sugar
- 1 teaspoon vanilla extract
- ¾ cup canola oil
- ¾ cup pumpkin puree
- ¼ cup buttermilk (or 1/8 cup milk + 1/8 natural yogurt with no added sugars)
- 60 gr (2.1 oz) pecans, toasted and coarsely chopped
- ½ cup water
- 100 gr (3.5 oz) muscovado sugar
- 1 teaspoon instant coffee
- 1/4 cup confectioners’ sugar
- Preheat oven to 180°C / 350°F. Grease with baking spray 12 silicon muffin molds or line a muffin tin with paper liners.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, salt and coffee.
- 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 overmix the batter. Fold in the flour mixture until just mixed.
- Fill muffin molds about 2/3 of its capacity. Sprinkle the pecans evenly among all muffins tops.
- 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 cool for 10 minutes.
- Meanwhile, in a small saucepan put water, sugar and coffee, over low heat. Remove from heat when it starts to boil.
- 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.
- Garnish with confectioner’s sugar.
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