muffins

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.

 

INGREDIENTS:

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

 

DIRECTIONS:

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 …

neat Blueberry Crumb Muffins

Bake a vegan treat for the entire family with these vegan blueberry muffins, made with the neat egg. Topped with a delicious crumb cover and packed with fresh blueberries, these muffins are perfect for desserts, breakfasts, and between-meal treats.
For Blueberry Muffin Base:

2 ¼ cups flour
1 cup plus 2 tbsp sugar
3/4 tsp salt
3 tsp baking powder
1/2 cup coconut oil, melted
1.5 neat eggs (1.5 tbsp of neat egg powder mixed with 3 tbsp of water)
1 cup plus 2 tbsp almond milk
1 ½ cups of blueberries

For Crumb Topping:

½ cup sugar
1/3 cup flour
¼ cup vegan butter
½ tsp cinnamon
Pinch of nutmeg

Preheat oven to 400F. Prepare a muffin tin with 12 cupcake/muffin wrappers inside.
In a stand mixer, combine ingredients for muffin base (except blueberries). Then, fold in blueberries into the mix.
Then, prepare the crumb topping. Chop or blend together with a pastry blender, …