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It takes some time until I finish a whole pumpkin. So there is just one solution: Put it in everything, that I am making. I already shared my recipe for pumpkin blondies with you.For the birthday of a friend, I used pumpkin to make these pumpkin muffins and topped them with a pumpkin cinnamon buttercream. The muffins are beautifully moist because of the vegetables in them. A very similar recipe is the one for my zucchini chocolate muffins, which also taste great.
For the frosting I made a pumpkin pudding to mix up the buttercream. To do so purée some pumpkin with water, add flour and cook it.
Have fun baking these muffins and enjoy your sweet treat!
- 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
- 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
- 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.
- 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.
- Combine all ingredients with a wooden spoon or dough scraper until there are just a few little lumps left.
- 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.
- Let cool in the muffin tin for 5 minutes, then transfer to a cooling rack and let cool completely.
- 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.
- Let pudding and butter get room temperature.
- 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.
- Pour the buttercream in a piping bag and pipe on the muffins. Sprinkle with some cinnamon.