Pumpkin Muffins with Pumpkin Cinnamon Frosting
Gang/Type: Desserts and Sweets
Ergibt/Yield: 12 Muffins
For the dough:
  • 2 tbsp flaxseed, ground
  • 6 tbsp water
  • 120 ml (1/2 cup) soy milk
  • 1 tsp apple cider vinegar
  • 280 g (2 cups minus 2 tbsp) all purpose flour
  • 110 g (1/2 cup) sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 180 g (1 cup) pumpkin, peeled
  • 60 ml (4 tbsp) neutral tasting oil
  • 1 1/2 tsp vanilla extract
For the frosting:
  • 80 g (1/3 cup) pumpkin
  • 80 ml (1/3 cup) water
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2 tbsp sugar
  • 2 tbsp flour
  • 150 g (5.3 oz) vegan butter
  • 2 tbsp powdered sugar
  1. Combine the flaxseed and water and let jelly. Also combine soy milk and apple cider vinegar and let curdle. Preheat the oven to 180° C (360° F) and equip a muffin tin with paper liners.
  2. In a big bowl combine flour, sugar, salt, cinnamon, baking powder and baking soda. Shred the pumpkin with a grater or in a food processor.
  3. Combine all ingredients with a wooden spoon or dough scraper until there are just a few little lumps left.
  4. Spread the dough in the paper liners and fill them to 3/4. Bake in the oven for about 20 minutes until a toothpick comes out clean.
  5. Let cool in the muffin tin for 5 minutes, then transfer to a cooling rack and let cool completely.
  6. For the frosting make a pumpkin pudding by blending pumpkin and water until smooth. Mix with sugar, flour and cinnamon and bring to boil. Let cook for about 1 - 2 minutes, then transfer to a bowl and cover with clingfilm, so no that the pudding doesn't get a skin.
  7. Let pudding and butter get room temperature.
  8. Beat the butter and powdered sugar until white and fluffy. Then add the pudding one tablespoon after another while beating. It will take a couple of minutes until the mixture is smooth and fluffy enough to use it.
  9. Pour the buttercream in a piping bag and pipe on the muffins. Sprinkle with some cinnamon.
To pour the batter IN the paper liners and not around them, I use an ice cream scoop with ejection function, that I have bought years ago. I ground the flaxseed in my Personal Blender and shredded the pumpkin in this processor.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/kuerbismuffins-mit-kuerbis-zimt-frosting/