Pumpkin Latte Muffins

2 cups all-purpose flour

1/4 tsp. sea salt

2 1/2 tsp. baking powder 

1/2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2 cup pumpkin puree

1/2 cup pure maple syrup

1/3 cup melted coconut oil

3/4 cup strong brewed coffee

1 large egg

1 tsp. vanilla extract 

For glaze (optional):

1 cup powdered sugar

2 Tbsp. strong brewed coffee 

1/8 tsp. sea salt

1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper liners, or grease each muffin cup lightly, and set aside. 
2. In a large mixing bowl, combine dry ingredients: flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
3. In a medium mixing bowl, whisk wet ingredients: pumpkin puree, maple syrup, coconut oil, coffee, egg, and vanilla. 
4. Add wet ingredients to dry ingredients, and stir until just combined. 
5. Use an ice cream scoop or spoon to pour batter into prepare muffin tin, dividing equally among the 12 cups.
6. Bake at 375 degrees F for 18-20 minutes. Remove from oven, let cool in the pan 15 minutes, and then transfer muffins to a wire rack to cool completely. 
7. While muffins are cooling, prepare your glaze. This step is optional, but it helps drive the coffee flavor home! Whisk coffee and powdered sugar, until powdered sugar is completely dissolved. Once muffins are cooled, drizzle with coffee glaze. 
8. Store muffins in an airtight container for up to 3 days.