Pumpkin Muffins with Vanilla Icing
These vegan pumpkin muffins are packed with warm seasonal flavours like cinnamon, nutmeg and sweet pumpkin and they are just the perfect afternoon treat.
Indulgent yet filled with wholesome ingredients, this is a great combination of ingredients that help you to top up your essential fatty acids. The vegan vanilla frosting is super creamy and decadent and goes perfectly with all the other flavours.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8
Rating:
Total Time: 40 minutes
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the muffins:
- 32.5 32.5 g spelt flour
- 14.375 14.375 g coconut sugar
- 0.25 0.25 tsp baking powder
- 0.0625 0.0625 tsp bicarbonate of soda
- 0.25 0.25 tsp mixed spice
- 0.125 0.125 tsp cinnamon powder
- 30 30 ml almond milk
- 0.125 0.125 Tbsp coconut oil
- 7.5 7.5 ml agave nectar or maple syrup
- For the frosting:
- 18.75 18.75 g cashews, soaked in water for at least 8 hours or overnight
- 31.25 31.25 g coconut cream (cream from the top of a can of full fat coconut milk)
- 0.0625 0.0625 Tbsp coconut oil
- 12.5 12.5 g coconut oil
- 0.5 0.5 Tbsp agave nectar or maple syrup
- 0.125 0.125 tsp vanilla extract
Method
- Preheat the oven at 180c
- In a large bowl mix together the flour, coconut sugar, baking powder, bicarbonate of soda and spices.
- In a separate bowl whisk together the almond milk, coconut oil, agave nectar and pumpkin puree.
- Pour the wet mixture into the dry mixture and gently fold together. Be careful not to overmix as it will result in a heavy batter.
- Scoop out approximately two tbsp of batter for each muffin case, and bake in the oven for 25 minutes or until a toothpick comes out clean.
- Let the muffins cool down in the tray for about 10 minutes before transferring to a cooling rack and starting on the frosting
- Rinse the soaked cashews and place them into a food processor or blender, along with the other frosting ingredients until you have a smooth and creamy mixture. Place this in fridge for about 30 minutes to firm up before frosting.
Got some leftover pumpkins from Halloween? Don’t let them go to waste – make these delightful vegan pumpkin recipes!
