Instructions

For the Pumpkin Latte Muffins:

1. Preheat oven to 350 degrees.
2. Spray muffin tins with non stick cooking spray.
3. Cream butter and sugars until light a fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Add pumpkin.
6. In a 1 cup measuring cup add the coffee and water. Mix with a spoon to melt coffee.
7. Add enough of the cinnamon vanilla crème creamer to make 1 cup and set aside.
8. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with the cinnamon vanilla creamer mixture, beating mixture well after each addition.
9. Fold in walnuts.
10. Fill prepared muffin cups three fourths full.
11. Bake for 20-25 minutes or until toothpick inserted in the center comes out clean.
12. Place on wire racks to cool completely.

For Coffee Glaze:

1. In a small bowl add the instant coffee and hot water. Stir to melt the coffee.
2. In a separate bowl combine the confectioners' sugar and cinnamon.
3. Add coffee mixture to the sugar and mix until the sugar is melted.
4. Add water and continue to stir until the glaze is smooth.
5. Pour into a piping bag or zip top bag.
6. Clip the tip and drizzle in a back and forth motion onto the cooled muffins.