Pumpkin Coffee Muffins

These pumpkin coffee muffins are delicately flavoured with pumpkin and are easy to make. The added ripple of coffee syrup sauce to the icing and the nut brittle topping gives it an extra punch of flavour.

For the muffins
  • 2 cups white self-raisIng flour
  • 1/4 cup plant milk, or more
  • 1/2 cup pumpkin puree
  • 1/2 cup Lyle's Golden Syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp pure vanilla extract
  • 1/2 tsp pure coffee extract
  • 1/2 apple cider
  • 2 Tbsp flax seeds mixed with 9 Tbsp water
  • Pinch of salt
For the icing
  • 300g good vegan butter
  • 600g Tate & Lyle Fairtrade Icing Sugar
  • 2 Tbsp plant milk
For the coffee syrup sauce
  • 2 Tbsp Coffee extract
  • 3 Tbsp Lyle's Golden Syrup
For the soft nut brittle
  • A handful of chopped nuts
  • 3 Tbsp Lyle's Golden Syrup


1. Pre-heat the oven at 180°C and line a muffin tray.

2. Separately mix the dry and wet ingredients in two bowls.

3. Then incorporate them together, folding gently to have a soft batter. (Add a little more milk if necessary).

4. Divide into the muffin cases — Bake for around 30 minutes. Leave to cool.

5. In a standing mixer with cream beaters attached, beat the butter, adding the sugar little by little until you have a fluffy, light-coloured buttercream.

6. In a cup, mix the coffee extract and Lyle's Golden Syrup and a teaspoon of the buttercream. Then, incorporate the rest of the coffee syrup sauce in the icing. Don't overmix it, so that it remains marbled.

7. Place the nuts and Lyle’s Golden Syrup into a pan. Cook on high heat until the mixture becomes a little darker. Pour it onto baking paper to cool, then break into pieces.

8. To assemble, pipe the marbled coffee buttercream on top of the pumpkin muffins and top with the soft nut brittle. 

Check out the baker

This recipe was created by the wonderful baker Silvia. Find more of her plant-based recipes here: https://www.salvialimone.com