Pumpkin Chocolate Chip Muffins with Coffee Glaze
These Pumpkin Chocolate Chip Muffins are infused with espresso powder and topped with a decadent coffee glaze. This easy pumpkin muffin recipe is sure to be a hit during the holidays!
We’re taking it back to 2014 today! These pumpkin chocolate chip muffins with coffee glaze made their first appearance on the blog over four years ago, and they remain one of my favorite muffin recipes of all time!
If you haven’t gotten your fill of pumpkin quite yet, I urge you to make a batch of these pumpkin muffins. My family requests that I make these every holiday season, 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 (and I mean, studded) with bittersweet chocolate, infused with instant espresso powder, and drizzled with a decadent coffee glaze.
Truthfully, I think pumpkin and coffee is one of the better flavor pairings that has emerged out of the pumpkin-flavored-everything trend. And no, I don’t mean pumpkin spiced lattes.
I just mean the combination of coffee and pumpkin. They work really well together. You know what’s even better?
Pumpkin and dark chocolate! And on that note, coffee and dark chocolate! Now let’s combine all of those things into one over-the-top pumpkin chocolate chip muffin.
What is Instant Espresso Powder?
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 dried into crystals.
Instant espresso powder is absolutely horrible for making espressos (please don’t try it!), but it is a powerhouse for imparting 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 some grocery stores or ordered online [affiliate link]. It lasts a long time.
How to Make Coffee Glaze
For these muffins, we’ll be adding instant espresso powder to the muffin batter, as well as combining a small amount with hot water (this essentially creates a liquid coffee extract), powdered sugar, cream (or milk), and vanilla extract to make an easy coffee glaze.
To prevent the glaze from overpowering the muffins, we’ll be making a small amount of it and drizzling it back and forth over the muffins once they have cooled.
It is the type of muffin glaze that will set, crinkle, and stay put. It reminds me a good donut glaze, but tastes like coffee ice cream. I could probably drizzle it on everything and be set for life.
Why You’ll Love These Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins are extremely moist, flavorful, and decadent. They are indulgent and 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.
They are delicious the day they are baked, but taste just as good up to 3 to 4 days later as well. In fact, I think the coffee flavor becomes even more pronounced with time.
Pumpkin Chocolate Chip Muffins
- 1 and 1/2 cup (180 g) unbleached all-purpose flour
- 1 and 1/2 teaspoons instant espresso coffee powder (such as Medaglia D’Oro)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (90 g) unsalted butter, softened
- 1 and 1/3 cup (267 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240 g) canned pure pumpkin puree
- 3/4 teaspoon pure vanilla extract
- 1/3 cup whole (or low-fat) milk
- 3.5 ounces bittersweet (70%-75% cocoa) chocolate (or semisweet) chocolate, chopped (or semi-sweet chocolate chips)
- 1/4 teaspoon instant espresso coffee powder (such as Medaglia D’Oro)
- 1/2 teaspoon hot water
- 3/4 cup (90 grams) powdered sugar, sifted
- 1 tablespoon (15 mL) heavy cream (or whole or low-fat milk)
- 1/4 teaspoon pure vanilla extract
- Prepare Muffins: Preheat the oven to 425 degrees Fahrenheit. Line a standard muffin pan with liners or grease the pan lightly. Set aside.
- In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, salt, and cinnamon.
- 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 3-4 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. Stir the remaining chocolate into the muffin batter.
- Using a spoon or large scoop, divide the batter evenly among the muffin pan. Sprinkle the remaining chocolate onto the muffins. Bake at 425 degrees (on center rack) for 10 minutes. Reduce the heat to 350 degrees Fahrenheit and bake for an additional 10 to 15 minutes, or until the tops of the muffins spring back slightly when pressed. [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 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 10-15 minutes, or serve immediately.
Leftover muffins can be stored in an airtight container (or Ziploc bag) and kept at room temperature for 2 to 3 days. Instant espresso powder (such as Medaglia D’oro brand) can be found in the coffee or baking aisle of most grocery stores.
Tips for Success:
- 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.
Williams-Sonoma Goldtouch NonStick 12-Cup Muffin Pan
Medaglia D'Oro Espresso Instant Coffee Powder
Scharffen Berger Baking Bar, Bittersweet Dark Chocolate (70% Cacao)
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