Pumpkin & Coffee Muffins

Ingredients

• 280 gr (9.9 oz) all –purpose flour
• 1½ teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 ½ teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 2 Tablespoons instant coffee
• 2 eggs
• 180 gr (6.3 oz) muscovado sugar
• 1 teaspoon vanilla extract
• ¾ cup canola oil
• ¾ cup pumpkin puree
• ¼ cup buttermilk (or 1/8 cup milk + 1/8 natural yogurt with no added sugars)
• 60 gr (2.1 oz) pecans, toasted and coarsely chopped
• ½ cup water
• 100 gr (3.5 oz) muscovado sugar
• 1 teaspoon instant coffee
• 1/4 cup confectioners’ sugar