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–+ servings
hand holding pumpkin muffin

Vegan pumpkin muffins with sweet potato cinnamon frosting

4.67 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Cake
Cuisine British, Vegan
Servings 12 muffins
Calories 258 kcal

Ingredients
 
 

For the muffins

  • 100  g  raisins or chopped dates
  • 125  g  plain flour
  • 125  g  wholemeal flour  eg wheat, spelt or buckwheat or use all plain white flour
  • 1  teaspoon baking powder
  • ½  teaspoon bicarbonate of soda
  • 1  teaspoon ground cinnamon
  • ½  teaspoon ginger
  • ¼  teaspoon nutmeg
  • 200  g  pumpkin purée homemade or half a tin
  • 120  ml  oat milk  or other plant milk
  • 120  ml  sunflower oil
  • 2  tablespoons maple syrup  optional

For the sweet potato cinnamon frosting

  • 350 g sweet potatoes boiled and cooled
  • 3 tablespoons maple syrup
  • 1 tablespoon coconut oil melted
  • 1 tablespoon oat milk
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 180°C (fan)/200°C/gas mark 6.
  • Place 12 muffin cases or 24 fairy cake cases in a muffin tin.
  • First place the raisins or dates in a small bowl and cover with boiling hot water. Leave for 10 minutes.
  • 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.
  • Drain your raisins or dates and pulse in a blender or food processor until you have a thick paste.
  • 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.
  • Fold the pumpkin mixture into the flour until just combined, then spoon into your cases.
  • 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

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

Notes

Nutritional information is approximate and is intended as a guide only

Nutrition

Calories: 258kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 108mgPotassium: 277mgFiber: 4gSugar: 8gVitamin A: 6757IUVitamin C: 2mgCalcium: 69mgIron: 2mg
Keyword healthy pumpkin muffins
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