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
Equipment
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 Diamond Crystal kosher salt
- ¾ teaspoon ground cinnamon
- 6 tablespoons (3 oz; 90g) unsalted butter softened
- 1 cups (200g) granulated sugar
- 2 large eggs room temperature
- 1 cup (240g) canned pure pumpkin puree
- 1 teaspoon pure vanilla extract
- ⅓ cup (80 mL) whole milk
- 2-3 ounces chopped bittersweet or semi-sweet chocolate (or chocolate chips) I recommend 70%-75% cocoa content
Coffee Glaze
- ¼ teaspoon instant espresso coffee powder
- 1 teaspoon hot water
- ½ cup (60g) powdered sugar sifted
- 2 teaspoons whole milk plus more if needed
- ¼ teaspoon pure vanilla extract
Instructions
- Prepare Muffins: Preheat the oven to 425°F (220°C) with a rack in the center position. *Note: The muffins will initially bake a high temperature and tenth oven will be lowered, this products well domed muffin tops. Line a standard 12-cup muffin pan with paper liners. Set aside.
- In a medium bowl, whisk together the all purpose flour, espresso powder, baking soda, baking powder, salt, and cinnamon. Set aside.
- Using a hand-held mixer or stand mixer, fitted with a paddle attachment, beat the butter at medium speed for about 30 seconds until creamy. Turn the mixer to medium speed and slowly add the granulated sugar, creaming the butter and sugar until light in color, about 3 to 4 minutes. Add one egg at a time, and beat until each egg is fully incorporated. 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 broken, don't worry). Add the flour mixture in three additions, 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 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 12 minutes, or until the tops of the muffins spring back slightly when pressed.
- Place the muffin tin on a rack and allow the muffins to cool in the pan for about 3 to 5 minutes. Remove the muffins from pan, set on a rack, and allow 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, milk, and vanilla extract and whisk until the glaze is relatively thick, yet drizzles from a spoon. 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 or parchment paper. Using a spoon, drizzle the glaze back and forth across the tops of the muffins. 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.
77 Comments on “Pumpkin Chocolate Chip Muffins with Coffee Glaze”
THESE ARE THE BEST MUFFINS I HAVE EVER HAD THEY TASTE LIKE HEAVEN
Haha! I love hearing that, thank you!
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!