3teaspoonsNESCAFÉ® Taster’s Choice® Coffeedissolved in 3 tablespoons water
1/4cupyogurt I used plain yogurt
3/4teaspoonvanilla extract
2large eggsat room temperature
1/3cupchocolate chunksoptional
Glaze
1cuppowdered sugar
3/4teaspoonNESCAFÉ® Taster’s Choice® Coffeedissolved in 1 teaspoon water
2tablespoonsmilk
Instructions
Muffins
Preheat oven to 425 F degrees.
Line a 12 count muffins tray with liners or spray with a nonstick spray. Set aside.
In a bowl toss together all purpose flour, sugar, baking soda, salt, cinnamon powder and pumpkin pie spice. Set aside.
Using the paddle attachment of your stand mixer or using your hand mixer, beat together pumpkin puree and eggs till combined.
Add vanilla extract and mix.
Dissolve 3 teaspoons NESCAFÉ® Taster’s Choice® Coffee in 3 tablespoons water. It will dissolve instantly. Add the coffee mix and also the oil and mix till combined.
Start adding the flour mix, alternating with yogurt and starting and ending with flour. So add flour in 3 parts and yogurt in 2 parts. Mix till combined.
Remember to not over-mix the batter. Few streaks of flour is okay.
Fold in the chocolate chunks, if using. You may also use chocolate chips here.
Fill in the liners with the batter right till the top. Add some extra chocolate chunks on top, this is optional, I do this for presentation purpose only.
Bake the muffins for 5 minutes at 425 F degrees and then with the muffins inside the oven, reduce the temperature to 350 F and bake for additional 15-17 minutes or till a toothpick inserted in the center comes out clean.
Coffee Glaze
Allow the muffins to cool completely before pouring over the glaze.
To make the glaze dissolve NESCAFÉ® in water.
Take powdered sugar in a bowl, add the dissolved coffee mix and milk to it and mix till everything is well combined.