Kaffree Roma Autumn Pumpkin Muffins with Orange Walnut Glaze

Kaffree Roma Autumn Pumpkin Muffins with Orange Walnut Glaze

Put on your favorite fall sweater and serve up these plant-based pumpkin muffins, featuring warm notes of espresso from Kaffree Roma and a bright citrus orange glaze.


SERVINGS: Makes 18 muffins.




18 paper cupcake liners

1 ¾ cup flour

1 teaspoon baking soda

½ teaspoon baking powder

Pinch of salt

1 teaspoon ground cinnamon

½ teaspoon fresh ground nutmeg

½ teaspoon ground cloves

1 ½ tablespoons Kaffree Roma granules

½ cup coconut oil or unflavored cooking oil of choice

2 neat eggs or plant-based egg substitute

1 cup pumpkin puree

1 ½ cup sugar

½ cup raisins


Orange Walnut Glaze:

1 ½ cups of powdered sugar

¼ cup orange juice

½ cup chopped walnuts



Preheat the oven to 350 degrees.  Line regular size cupcake pans with 18 cupcake papers.

In a mixing bowl, mix together flour, baking soda, baking powder, salt, spices, and Kaffree Roma.  In the bowl of a stand mixer, mix together oil, plant-based eggs, pumpkin, and sugar.  Gradually add the dry ingredients into the wet, stirring the sides of the bowl as you add. Mix for 2 minutes on medium-low.  Stir in the raisins.

Pour the batter into the cupcake liners, about ⅔ full, and fill each of the 18 liners equally.  Bake about 20-23 minutes or until a toothpick inserted in the center of the muffins comes out clean.  Cool thoroughly before icing.

Prepare the icing.  In a mixing bowl, stir together the powdered sugar and orange juice until lumps are dissolved.  Add the walnuts.  Spoon glaze over each of the cooled muffins.