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The varieties are becoming more and more interesting every year. I very rarely manage to use a whole pumpkin in one serving, so it is good to have recipes such as this one, where you can use a little in this and a little in that.
Makes 10-12 muffins
¾ cup pumpkin puree (about 2 cups diced pumpkin)
¾ cup brown sugar
6 Tbsp aquafaba (brine from cooked chickpeas)
⅓ cup sunflower oil
1 cup wholemeal spelt flour
1½ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
3 Tbsp softened dairy-free (vegan) butter
3 Tbsp dairy-free milk (soy, almond etc)
1 Tbsp maple syrup
3-3½ cups icing sugar
Heat the oven to 170degC.
Line a 12-muffin pan with papers.
Mix together the pumpkin puree, sugar, aquafaba and oil and mix well to combine.
Add the dry ingredients and gently mix through. Do not over-mix.
Spoon the mixture into the prepared muffin tins, two-thirds ⅔full, and bake for 20-25 minutes or until a skewer comes out clean. Allow to cool.
To make the icing
Add all the ingredients into a medium-sized bowl and beat together with an electric mixer until creamy and whipped.
Pipe or spoon icing on to the cakes and enjoy!