1/2 c. sugar
1 tsp. cinnamon
2 eggs
1 3/4 c. flour
1/4 tsp. salt
1/2 c. lightly packed brown sugar
1/2 c. milk
2 tsp. vanilla extract
1/2 c. unsalted butter (room temperature)
1 tbsp. baking powder
1/2 c. double-strength pumpkin spice coffee, brewed and cooled slightly

Preheat oven to 350°F. Grease and flour 12 muffin cups or line them with paper baking cups. In a large bowl, cream the butter with the sugars and cinnamon until light and fluffy. Beat in the eggs. In a small bowl, sift flour, baking soda and salt together. In a separate bowl, combine the coffee, milk and vanilla. Blend the liquid ingredients into the flour and butter mixture. Fill muffin tins and bake for about 25 to 35 minutes. Cool briefly on wire rack. Serve warm with butter.

Makes 12 servings.