Prep
<30 MINBake
30 minsServes
5 to 10Difficulty
Easy
About
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.
HOW TO MAKE THIS RECIPE
Pre-heat the oven at 180°C and line a muffin tray.
Separately mix the dry and wet ingredients in two bowls.
Then incorporate them together, folding gently to have a soft batter. (Add a little more milk if necessary).
Divide into the muffin cases — Bake for around 30 minutes. Leave to cool.
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.
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.
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.
To assemble, pipe the marbled coffee buttercream on top of the pumpkin muffins and top with the soft nut brittle.
Ingredients
1
For the muffins
Self raising flour
Plant milk
Pumpkin puree
Lyle’s Golden Syrup
Cinnamon powder
Dr Oetker Madagascan Vanilla Extract
Tbsp Coffee extract
Apple cider
Flax seed
Pinch fine table salt
For the icing
Vegan butter
Fairtrade Tate & Lyle Icing Sugar
Plant milk
For the coffee syrup sauce
Coffee extract
Lyle’s Golden Syrup
For the soft nut brittle
Chopped mixed nuts
Lyle’s Golden Syrup
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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