Pumpkin Muffins with Cashew Cream Vanilla Frosting

Ingredients

Method

1

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

2

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

3

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

4

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.

5

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.

6

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

7

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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