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.