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Pumpkin & Coffee Muffins

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Level: Intermediate

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Description

Pumpkin & Coffee Muffins. Perfect for starting a fall morning! This is a high altitude recipe.

Ingredients

  • FOR THE MUFFINS:
  • 280 grams All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • ⅛ teaspoons Baking Soda
  • 1-½ teaspoon Ground Cinnamon
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Ginger
  • ¼ teaspoons Salt
  • 2 Tablespoons Instant Coffee Granules
  • 2  Eggs
  • 180 grams Muscovado Sugar
  • 1 teaspoon Vanilla Extract
  • ¾ cups Canola Oil
  • ¾ cups Canned Pumpkin Puree
  • ¼ cups Buttermilk
  • 60 grams Pecans, Toasted And Coarsely Chopped
  • Confectioners Sugar, For Garnish (optional)
  • FOR THE SYRUP:
  • ½ cups Water
  • 100 grams Muscovado Sugar
  • 1 teaspoon Instant Coffee Granules

Preparation

Preheat oven to 180°C or 350°F. Grease 12 silicon muffin molds with baking spray or line with paper liners.

In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, salt and coffee granules. Set aside.

In a separate large bowl, whisk together eggs, sugar and vanilla until well combined. Add the oil, pumpkin puree and buttermilk. Don’t use and electric mixer or you may over-mix the batter. Fold in the flour mixture until just mixed.

Fill muffin molds about 2/3 full. Sprinkle the pecans evenly over all of the muffin tops.

Bake muffins for 35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let them cool for 10 minutes.

Meanwhile, in a small saucepan over medium-low heat add water, sugar and coffee. Remove from heat when it starts to boil.

Use a toothpick to poke small holes in the muffin tops. While the muffins are still warm, with a pastry brush, brush them three times with the coffee syrup. Allow each coat to soak in before applying the next. Let them cool completely.

Garnish with confectioners’ sugar.

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