Espresso Spice Pumpkin Muffins

Ingredients

• 1 1/2 cups FLOUR
• 1 1/2 teaspoons BAKING POWDER
• 1/2 teaspoon SALT
• 6 Tablespoons BUTTER
• 1 Tablespoon INSTANT ESPRESSO POWDER (or instant coffee, like Starbucks VIA)
• 1 1/2 teaspoon GROUND CINNAMON
• 1/2 teaspoon GROUND CLOVES
• 1/4 teaspoon NUTMEG (freshly ground if you can)
• 1 1/4 cup BROWN SUGAR
• 2 EGGS
• 1 cup PUMPKIN PUREE
• 1 teaspoon VANILLA EXTRACT
• 1/4 cup MILK (whatever you have on hand)
Cinnamon Sugar Espresso Topping:
• 3 Tablespoons SUGAR IN THE RAW (or regular sugar)
• 1/2 teaspoon INSTANT ESPRESSO POWDER or COFFEE
• 1/2 teaspoon GROUND CINNAMON

Instructions

1. Preheat oven to 375°. Prepare a 12 count muffin tin with paper liners.
2. Mix together flour, baking powder and salt in a medium bowl.
3. Melt butter in microwave and add espresso powder and spices, mix well. Add brown sugar and eggs, whisk to combine. Stir in pumpkin puree and vanilla. Whisk in half of flour mixture, then all of the milk and the remaining flour mixture.
4. In a small bowl, combine topping ingredients.
5. Evenly divide batter among muffin cups. Sprinkle topping mixture over muffin batter. Bake for 18-20 minutes or until tester toothpick comes out clean.
6. Cool completely on a wire rack after removing from the oven.