Pumpkin & Coffee Muffins

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.