Pumpkin Chocolate Chip Muffins with Coffee Glaze
Pumpkin Chocolate Chip Muffins infused with espresso powder and topped with a decadent coffee powdered sugar glaze. This easy pumpkin muffin recipe is a family favorite!
These Pumpkin Chocolate Chip Muffins are one of my favorite muffin recipes for fall!
My family requests a batch of these every year and they never last longer than a day or two. They are impossible to resist!
These aren’t just any ordinary pumpkin muffins. They are studded with bittersweet chocolate, infused with instant espresso powder, and finished with a decadent coffee glaze.
It is my humble opinion that coffee is one of the best flavor pairings for pumpkin!
What’s even better? Pumpkin and dark chocolate! We’ve combined all three ingredients into one over-the-top pumpkin chocolate chip muffin.
Infusing Pumpkins Muffins with Coffee Flavor:
The coffee flavor in these pumpkin muffins comes from the addition of instant espresso powder. Instant espresso powder is concentrated dark coffee that has been freeze-dried into crystals.
Instant espresso powder is absolutely horrible for making espressos, but it is a powerhouse for infusing pure coffee flavor into baked goods.
My favorite brand of instant espresso powder is Medaglia D’Oro. It can be found in the baking aisle of most grocery stores or ordered online. It lasts a long time.
Coffee Glaze Ingredients:
To infuse the muffins with additional flavor, instant espresso powder is added directly to the batter. After the muffins have baked and cooled, they’re topped with a simple coffee glaze.
To prepare the coffee glaze, instant espresso powder is combined with hot water (this essentially creates a liquid coffee extract), powdered sugar, cream (or milk), and vanilla extract.
Whisked until smooth, the glaze is drizzled over the muffins and allowed to fully set. It reminds me of a classic donut glaze in texture and tastes like coffee ice cream! It makes these muffins extra special, so don’t skip it.
Why You’ll Love These Pumpkin Chocolate Chip Muffins:
These pumpkin muffins are extremely moist, flavorful, and decadent! They resemble more of a dessert than a breakfast muffin.
The pumpkin flavor is present and complemented with a generous amount of bittersweet dark chocolate. The espresso flavor is delicate, but present in every bite.
While they’re delicious the day they are prepared, these muffins taste fantastic even 3 to 4 days after baking. The coffee flavor becomes a bit more pronounced with time!
Pumpkin Chocolate Chip Muffins with Coffee Glaze
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 Diamond Crystal 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
- 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
- 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.
- In a medium bowl, whisk together the all-purpose flour, espresso powder, baking soda, baking powder, salt, and cinnamon. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Storage Tip: Leftover muffins can be stored in an airtight container (or Ziplock bag) and kept at room temperature for 2 to 3 days.
Tips for Success:
- Instant espresso powder (such as Medaglia D’oro brand) can be found in the coffee or baking aisle of most grocery stores.
- Baking the muffins initially at a high temperature and reducing the oven temperature halfway during baking creates a well-domed muffin.
- While I prefer to use chopped bittersweet chocolate, you can certainly use chocolate chips in this recipe with just as much success.
75 Comments on “Pumpkin Chocolate Chip Muffins with Coffee Glaze”
How can this recipe be turned into Pumpkin bread? I love the idea of these muffins but love the idea of cutting thick and thin slices. These would be good with a cream cheese spread. I am drooling just thinking of this.
This is a great idea that I should test and write instructions for! I won’t be able to get this right away, but I feel like you could try the following and it should work (please know that I haven’t tested it as a quick bread and it might require some confidence with experimentation!): The same amount of batter should work to yield a single 9 x 5 inch loaf. Bake at 350F – it will most likely take between 55-70 minutes, but check early and regularly to be sure.
I made a double batch of these to take to a large family gathering. They were incredible! Exactly as described in the recipe and everyone loved them. I especially enjoyed watching my 2-1/2 year old nephew slam his in less than a minute then his cousin’s when she wasn’t watching!
I am already planning to make these again! But, maybe just for myself.
These muffins are decadent, so delicious! The balance of flavors is perfection. Going to bring to a Friendsgiving and family Thanksgiving 🙂
Try it and you won’t regret it!
Thank you for sharing the recipe..
we truly enjoyed it.. the muffins were moist and yummy! Even my daughter who usually critics my baking.. gave a thumbs up for it.
Thanks so much Myra!
Such an incredible recipe! These muffins are so moist and delicious. All the flavors and ingredients complement each other so well. I’m addicted to making these!
Hi, can I omit the coffee in the muffin and glaze? I am making it for the kiddos at school. Thanks!
Yes! Definitely. I love the flavor it adds, but it’s purely for flavor (not structural or integral to the actual batter). You might want to increase the vanilla to 1 teaspoon and up the spices a bit, if that sounds good to you!
Oh my! These are delish! ??? Made my own pumpkin purée, per your method, and am so pleased with result. I do think the glaze recipe must contain a type-o —- there is no way 3/4 C of powdered sugar is the correct quantity for such a small amount of liquid. After sifting the sugar and adding to liquid, I probably used a 1/4 C or so. And then had to add more hot water to loosen glaze. Such a FAB recipe, thank you. Will make again and again.
Hi Mandy, glad to hear that! There isn’t a typo in the glaze recipe – it is common to only have about 1-2 tablespoons of liquid per 1 cup powdered sugar in most glaze recipes and this just calls for 3/4 cup powdered sugar.
It should be thick, not thin, so that it can set! Depending on humidity and how you measure your powdered sugar (*this is why I recommend using a scale and include metrics, and prefer if people don’t use cup measurements), you might always have to add a touch more liquid, but just wanted to clear this up.
I’ve made these many times and love them. Question. I’m doubling the recipe for the holidays. A can of pumpkin is 15 ounces. Two cups needed to double is 16 oz. Is there 1 ounce of something I could use to make up the difference in a can and the amount called for in the recipe? I want to be sure they aren’t dry if I just short the pumpkin by 1 ounce. Thanks!
So happy to hear that!! Great question too. I honestly think the recipe could probably handle one less ounce of pumpkin, but since I haven’t tested that personally, I definitely can’t confirm that (just my personal guess) 100%. You could add a touch of apple sauce – that would probably be the most sure bet! Really hope this helps!!
Made these with my own pumpkin puree. Followed the recipe as written and they were great. Even tried the hot oven for 10 min before turning it down. Will have to try that on my other muffin recipes. Thanks, they were beautiful!!
Quick tutorial on how to make the fancy parchment paper liners?
I made these muffins last night to share at work and they were tender and delicious! Only change I made was to use 1/2 whole wheat pastry flour. I considered cutting back on the sugar because it is a good amount. Made 15 muffins for me.
These look amazing I’ll have to make them for my family next week!!
How much espresso powder for the coffee glaze. I didn’t see it listed in the recipe.
It is the linked ingredient – 1/4 teaspoon! I see it on my end, maybe check again?
I tried your recipe for the first time a few weeks ago and thought the muffins tasted delicious! however I only have a 6 muffin pan and I found parts of mine to be a bit undercooked. Do you have any tips on how I could still achieve the same desired results with a 6 muffin pan? Perhaps longer cook time at a different temperature?
Thanks so much!
Hi Megan! Do you mean a jumbo muffin tin or standard six-muffin pan? If it was a jumbo muffin pan, the baking time would definitely have to be adjusted to account for the additional batter. It’s really hard to say, because so many different things could be affecting it. If it was just slightly under cooked, I recommend increasing the baking time (the muffins should be done when you lightly press the tops of the muffin and they spring back). Another issue could be that your oven is not calibrated properly – I recommend investing in a separate oven thermometer – and your oven could run a bit colder! Give me more details and I’d be happy to help as much as I can 🙂
Pingback: 10 Great Pumpkin Recipes | Seen on Pinterest | TDS Home
Hi this recipe sounds yummy except for the pumpkin. Not a fan. What would be a substitute? I love the coffee, chocolate, etc.
Hi Paula! Sorry for only just getting back to you. Hm, these muffins are definitely about the pumpkin, so I suggest swapping for these Banana ones instead: http://www.bloggingoverthyme.com/banana-chocolate-chunk-espresso-muffins/
Pingback: Our Favorite Muffin Recipes by Food Bloggers! | Knittering In Appalachia™
These look amazing and I cannot wait to try them! I’d like to ask though: I’m currently in culinary school (yay!) and we learned about the muffin method of mixing. Is there a reason you’re using the creaming method? Does it work better for these for some reason?
Hi. Pumpkinaholic here *raises hand*. I’m overly obsessed with it. #pumpkinspiceallthethings. Except maybe pumpkin spice pumpkin seeds? Yeah, that may be taking it a wee bit far. These muffins doe look amazeballs. Oh, and I’ve always gotten an e-mail when you comment reply to comments. Never had an issue there.
Too good to be true. And seriously, TJ’s needs to cool it. As Jay Z once said, “all I need in this life of sin, is me and my pumpkin bread.”
That icing! Plus the chocolate chunks. Swoon!
You know I love my pumpkin, but you’re totally right that there’s a time and a place for pumpkin spice. And it is NOT in my hummus. Or my coffee. Coffee in my pumpkin, however, is a different story. These sound awesome!
Truthfully, I love pumpkin. To be honest, I love chocolate and coffee even more. This is a winning combination.
Yes, yes, yes!
Yay for the break from pumpkin recipes! I don’t really think I’ve eaten much of anything “pumpkin” except pie, but I am overwhelmed by the food blogs and pinterest lately with all of the pumpkin recipes. I love Fall and love comfy cozy recipes, but pumpkin cookies, brownies, cupcakes, salads – ugh! I bought my kids some pumpkin poptarts because I thought it would be “fun” – Negative! Apparently we don’t really care much about pumpkins at our house other than carving them or pie-ing them. 🙂 But bring on the chocolate! Now that belongs in a cookie!
Thanks for sharing your opinion on the whole pumpkin thing, Stella! 🙂 Appreciate it!
Haha – Trader Joe’s really did revamp their store for fall, right? Someone from above was all like “replace every staple with the same thing but with PUMPKIN.”
To be honest though, I’m not yet over the pumpkin…perhaps it’s because we’re just now finally getting fall weather over here. So I say keep the pumpkin coming! (Except no, no hummus).
Hahaha! This made me laugh out loud, you are so right. They clearly had a “mission pumpkin” meeting at some point and decided to REPLACE everything! I thought the general store was bad, but then I was walking by the items near the check out, and it was ridiculous! We’re still getting true fall over here (I’m typing this in an apartment that feels like 80 degrees right now), so I could still have it a few more times and be happy!
That glaze is just dreamy! And I’m completely with you on the pumpkin spice overdose.. it’s becoming a little excessive! Muffins are totally excused though, especially if they have chocolate chunks 😉
Yummy! Is it safe to say I haven’t made anything pumpkin related this year? Aaaah 😀
Aahhh, is right!! That’s ok, I forgive you! 🙂
This muffin should be illegal! It’s just too good to be true!!
I got your comment, haha!!! (Hopefully you got THIS one).
Oooh gorgeous muffins! Love the addition of chocolate chunks and the pretty glaze? Divine!
Seriously these are the best looking muffins I have seen in ages. Loving the combination of pumpkin, chocolate and espresso.. that glaze drizzled all over the top is incredible too. Pinned and saved to recreate!
I’m low on the pumpkin-loving-scale. It’s OK and I usually make 2 or 3 things a season. But I could take it or leave it. I’ve never even had a PSL – that’s real life. But I am a big coffee AND an even bigger chocolate fan – so these muffins sound totally amazing to me!
I love that you don’t love pumpkin! Don’t ask, it just is really refreshing to hear 🙂 Ha! I think you would like these though, the pumpkin is not the star ingredient!
What a fabulous muffin—-fall like—but beyond. Kind of getting a Thanksgiving morning or Xmas morning feel for these in a brunch.
They also look inviting to bite too!
Oooh! Yes! Thanksgiving morning or Xmas morning would be excellent. My brother in law just requested some at Christmas! 🙂
So, I THOUGHT the pumpkin bagel with pumpkin cream cheese they were sampling at Trader Joe’s sounded a little ridiculous…until I tried it, lol. I am a pumpkin lover to the core, which means I am going to be all over these babies!
Hahaha! I hadn’t even seen THOSE! Good lord 🙂
oh my gawd, that last shot!! I want to dive in and devour all of them! Pumpkin Chocolate-Chunk Espresso Muffins with Coffee Glaze Drizzle. . oh my gawd, perfection and so brilliant.
Haha! Thanks so much Alice!
The drizzles are absolutely perfect.
Thanks gurrrrrl! 🙂
I have never experience the pumpkin coffee combination, but this recipe looks like the perfect place to try it! Love these 🙂
I think you’d like this 🙂 Thanks Jennifer!
I was literally JUST thinking the same thing, I’m done with the pumpkin for now. I never really get THAT into it, and don’t even get me started on Trader Joe’s. I went yesterday, and literally had pumpkin shoved in my face at every single turn. Although, I DO love the moisture pumpkin gives baked goods, as I imagine it does here, but I have to say, the coffee glaze is speaking to me!
I get into it, but have gotten progressively less and less into it as I joined the food blogging community (it’s an unfortunate side effect, haha!). I feel like I’m consuming it with every pin I see on Pinterest! Ha!
All my favorite things in one cute little package!!!! LOVE!
Thank you so much Rachel!
Pumpkin, espresso, chocolate, glaze…you have all my favorites in one! 🙂 Pinned!
Wahoo! Thanks Averie!
haha, I’m a pumpkin lover so I don’t mind all the recipes. Although I do agree we could stop putting it in things that don’t need it! These muffins definitely DO need it though! LOVE!
Ok, ok, maybe a few more? Haha! Thanks Katrina!
i’m with you… i am all about the pumpkin cake and pumpkin muffin, but i don’t know if i could do much more than that. i’ve never had pumpkin and coffee though! i could see that being marvelous…. beautiful muffins, lady!
Oh man, you are missing out! Skip the PSL though (just make these). Thank youuu!
Now I’m really glad I’m basically living in no-pumpkin-land 🙂 pumpkin spice latte is kind of the latest tend here and nobody knows what to with pumpkin other than soup 😉
About those muffins… Could you please not post such delicious things without sending some over?? Despite having eaten myself silly on trial batches of dark chocolate chip cookies… I could definitely fit in one of those babies!
Haha! I once had to make pumpkin pie for Thanksgiving in England with a REAL pumpkin. It was so crazy!! (And did not taste good, by the way. It was not a sugar pumpkin). Wish I could send some? Maybe just a can of pumpkin puree would be easier! 🙂
These look divine! Love all the flavors, esp the chocolate chunks. Yes anytime!
It totally annoys me that pumpkin has become so trendy, but I love it so much that I can’t really complain. But I so agree that pumpkin spice coffee is the BEST combination…. These muffins look heavenly!!
Yeah, I feel you. I still like it…at least for now 😉 Thanks Sues!
Dude, the chocolate chunks. Love those chocolate chunks! 🙂
Chocolate chunks make everything better! 🙂
I wish I was having one of these for breakfast right now! Perfect way to start the day!