Pumpkin Muffins with Cashew Cream Vanilla Frosting




Preheat the oven at 180°C (Gas Mark 4/5, 365°F).


In a large bowl mix together the flour, coconut sugar, baking powder, bicarbonate of soda and spices.


In a separate bowl whisk together the almond milk, coconut oil, agave nectar and pumpkin puree.


Pour the wet mixture into the dry mixture and gently fold together. Be careful not to overmix as it will result in a heavy batter.


Scoop out approximately two tbsp of batter for each muffin case, and bake in the oven for 25 minutes or until a toothpick comes out clean.


Let the muffins cool down in the tray for about 10 minutes before transferring to a cooling rack and starting on the frosting


Rinse the soaked cashews and place them into a food processor or blender, along with the other frosting ingredients until you have a smooth and creamy mixture. Place this in fridge for about 30 minutes to firm up before frosting.


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