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hand holding healthy pumpkin muffin with sweet potato frosting

Vegan pumpkin muffins with sweet potato cinnamon frosting

Course Cake
Cuisine British, Vegan
Keyword healthy pumpkin muffins
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 muffins

Ingredients

For the muffins

  • 100  raisins or chopped dates
  • 125  plain flour
  • 125  wholemeal flour eg wheat spelt or buckwheat or use all plain
  • tsp  baking powder
  • 1/2  tsp  bicarbonate of soda
  • tsp  ground cinnamon
  • 1/2  tsp  ginger
  • 1/4  tsp  nutmeg
  • 200  pumpkin purée homemade or half a tin
  • 120  ml  oat milk or other plant milk
  • 120  ml  sunflower oil
  • tbsp  maple syrup optional

For the sweet potato cinnamon frosting

  • 350 g sweet potatoes boiled and cooled
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil melted
  • 1 tbsp oat milk
  • 1 tsp ground cinnamon
Metric - US Customary

Instructions

  1. Preheat oven to 180°C (fan)/200°C/gas mark 6.
  2. Place 12 muffin cases or 24 fairy cake cases in a muffin tin.
  3. First place the raisins or dates in a small bowl and cover with boiling hot water. Leave for 10 minutes.
  4. Sift the flours, baking powder, bicarbonate of soda and spices together in a large mixing bowl. Use your fingers to break down any lumps if needed.
  5. Drain your raisins or dates and pulse in a blender or food processor until you have a thick paste.
  6. In a separate bowl or jug whisk together the pumpkin purée, oat milk, sunflower oil and maple syrup. Stir through the raisin or date paste.
  7. Fold the pumpkin mixture into the flour until just combined, then spoon into your cases.
  8. Bake in the centre of the oven for 20 minutes (fairy cakes) or 25-30 minutes (muffins) until well risen and firm to the touch. Allow to cool slightly then turn out onto a cooling rack to cool.

To make the frosting

  1. Place 350g cooked, cooled sweet potato into a food processor. Add 3 tbsp maple syrup, 1 tbsp melted coconut oil, 1 tbsp oat milk and 1 tsp ground cinnamon and pulse until combined.
  2. Stop to scrape the sides down at least once.
  3. Spoon or pipe onto your cakes.