Pumpkin Chocolate Muffins with Coffee Glaze

Ingredients

Pumpkin Chocolate Chip Muffins

• 1½ cups (180g) unbleached all-purpose flour
• 1½ teaspoons instant espresso coffee powder I recommend Medaglia D’Oro brand
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• 6 tablespoons (3 oz; 90g) unsalted butter softened
• 1⅓ cups (265g) granulated sugar
• 2 large eggs room temperature
• 1 cup (240g) canned pure pumpkin puree
• ¾ teaspoon pure vanilla extract
• ⅓ cup (80 mL) whole or low-fat milk
• 3½ ounces chopped bittersweet or semi-sweet chocolate (or chocolate chips) I recommend 70%-75% cocoa content.

Coffee Glaze

• ¼ teaspoon instant espresso coffee powder
• ½ teaspoon hot water
• ¾ cup (90g) powdered sugar sifted
• 1 tablespoon (15 mL) heavy cream or whole or low-fat milk
• ¼ teaspoon pure vanilla extract

Direction

1. Prepare Muffins: Preheat the oven to 425°F (220°C) with a rack in the center position. Line a standard muffin pan with liners or grease the pan lightly with baking spray. Set aside.
2. In a medium bowl, whisk together the all-purpose flour, espresso powder, baking soda, baking powder, salt, and cinnamon. Set aside.
3. Place the softened butter in a stand mixer, fitted with paddle attachment. Beat the butter at low speed for about 30 seconds. Turn the mixer to medium speed and slowly add the granulated sugar, creaming the butter and sugar until it is light in color, about 3 to4 minutes. Add one egg at a time, and mix until each egg is incorporated fully. Scrape the bowl to ensure that all of the ingredients are incorporated evenly.
4. Add the pumpkin puree and vanilla, and mix over low speed until just blended (the mixture will look slightly broken). Add the flour mixture in 3 parts, alternating with 2 additions of milk. Beat at low speed until just combined. Scrape the bottom of the mixing bowl to ensure that all of the ingredients are incorporated. Reserve 1 heaping tablespoon of chopped chocolate (or chips, if using) and set aside. Fold the remaining chopped chocolate into the muffin batter.
5. Using a spoon or large scoop, divide the batter evenly among the muffin pan. The batter will reach nearly the top of each muffin well. Sprinkle the remaining chocolate onto the muffins. Bake at 425°F (220°C) for 10 minutes. Reduce the heat to 350°F (176°C) and bake for an additional 10 to 15 minutes, or until the tops of the muffins spring back slightly when pressed.Baking Note: Baking initially at a high temperature, then reducing the heat results in muffins with well-domed tops.
6. Place muffin tin on cooling rack, and allow the muffins to cool in the pan for about 3 to 5 minutes. Remove the muffins from pan, place on a cooling rack, and allow the muffins to cool completely before glazing.
7. Prepare Coffee Glaze: In a medium bowl, combine the espresso powder and hot water and whisk until the powder is fully dissolved. Add the sifted powdered sugar, cream (or milk), and vanilla extract and whisk until the glaze is relatively thick (and will set easily), yet drizzles freely. If the glaze is too thin, add a little more powdered sugar. If the glaze is too thick, add a touch more cream or milk.
8. Place the cooled muffins on a rack over a large sheet of wax paper. Using a small whisk or spoon, drizzle the glaze back and forth across the tops of the muffins (you’ll want to do this about a foot above them, to make sure it falls evenly). Allow the glaze to set for 10 to 15 minutes or serve immediately.
9. Storage Tip: Leftover muffins can be stored in an airtight container (or Ziplock bag) and kept at room temperature for 2 to 3 days.