Summer Dishes

Pumpkin Muffins with Pumpkin Cinnamon Frosting

Pumpkin Muffins with Pumpkin Cinnamon Frosting

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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.

[cml_media_alt id='7929']kurbismuffin-mit-buttercreme-frosting-vegan[/cml_media_alt]

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!



5.0 from 1 reviews
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.

[cml_media_alt id='7931']kurbismuffins-mit-frosting-vegan[/cml_media_alt]


  1. Susanna
    Sunday April 26th, 2020 / 10:07 AM

    Hallo, kann ich statt den Leinsamen auch Flohsamenschalen zum gelieren nehmen?

    • Rina
      Sunday April 26th, 2020 / 10:16 AM

      Du kannst du es auf jeden Fall mal probieren, liebe Susanna. Die verhalten sich zwar noch ein wenig anders als Leinsamen, aber schon sehr ähnlich. Gutes Gelingen!
      Liebe Grüße

  2. Alica
    Sunday July 22nd, 2018 / 01:15 PM


    das Rezept klingt wirklich super! Ich habe zuvor noch nie von so einem tollen veganem Frosting gelesen. Wirklich toll! Danke, dass du dieses Rezept mit uns geteilt hast. Ausprobieren werde ich das Rezept natürlich auch sofort! 🙂

    • Rina
      Sunday July 22nd, 2018 / 01:19 PM

      Liebe Alicia,
      freut mich zu hören, dass dir das Rezept gefällt.
      Viel Spaß beim Ausprobieren!
      Liebe Grüße

  3. Steffi
    Friday October 6th, 2017 / 08:15 PM

    Hallo Rina, vielen Dank für dieses supertolle Rezept. Die muffins schmecken genial, sind super aufgegangen und einfach nur super.
    Ich hatte einen Butternut Kürbis dafür verwendet und schon der Pudding ist echt lecker!!!

    Liebe grüße Steffi

    • Rina
      Saturday October 7th, 2017 / 06:39 AM

      Liebe Steffi,
      toll, dass es so gut gelungen ist und geschmeckt hat!
      Liebe Grüße

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