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!

Pumpkin Chocolate Chip Muffins

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.

Pumpkin Chocolate Chip Muffins

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. 

Pumpkin Chocolate Chip Muffins with Coffee Glaze Drizzle

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.

Pumpkin Chocolate Chip Muffins with Coffee Glaze

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 Muffin Cut in Half
Pumpkin Chocolate Chip Muffins with Coffee Glaze Drizzle

Pumpkin Chocolate Chip Muffins with Coffee Glaze

4.9 stars (18 ratings)
These pumpkin chocolate chip muffins are delicious, incredibly moist, and absolutely irresistible! They are studded with bittersweet chocolate chunks and get a flavor twist from the addition of espresso powder, and are topped with a decadent coffee glaze (that literally tastes like coffee ice cream). My family requests a batch of these muffins every holiday season – be prepared, they’ll go fast.


Pumpkin Chocolate Chip Muffins

  • cups (180g) unbleached all-purpose flour
  • 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
  • cup (80 mL) whole or low-fat milk
  • 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


  • 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.
Serving: 1serving, Calories: 205kcal, Carbohydrates: 27g, Protein: 4g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 50mg, Sodium: 275mg, Fiber: 1g, Sugar: 16g