Recipe: Pumpkin Spice Muffins

DRY INGREDIENTS

1 cup self-raising white flour sieved

¼ tsp baking soda sieved

½ cup Maca Vanilla Awakening Bowl Iswari

⅔ cup Coconut Sugar Iswari

1 tbsp pumpkin spice

¼ tsp sea salt

WET INGREDIENTS

1 tbsp Chia Seeds Iswari *to make chia egg, see notes

½ cup oat milk or other plant-based milk

1 tsp apple cider vinegar

½ cup maple syrup

1 cup pumpkin puree

¼ cup olive oil

1 tsp vanilla extract

CREAM CHEESE FROSTING (OPTIONAL)

100g vegan butter

200g vegan cream cheese

1 tsp vanilla extract

1 ½ cups icing sugar, sieved

Preheat your oven to 175°C (350°F).

Prepare the chia egg by mixing the chia seeds and 2.5 tbsp water and allowing them sit and soak for at least 5 minutes.

To make the vegan "buttermilk" add the oat milk and apple cider vinegar to a small bowl, stir and allow to sit for 10 minutes.

Add the remaining wet ingredients to a large bowl, along with the prepared chia egg and vegan buttermilk mixture and set aside.

Add all of the dry ingredients to a separate bowl and whisk to make sure everything is evenly mixed.

Add the dry ingredients to the wet ingredients in approximately 3-4 increments, gently folding the mixture each time. Be careful not to over-mix, a few pockets of the flour are fine.

Line your muffin tray with 9 muffin cases. Grease the tins with some olive or coconut oil if you're not using cases.

Distribute the batter amongst the muffin cases and bake for 20-25 minutes. Check are done by piercing them with a knife, the knife should come out clean.

Allow the muffins to cool for about 10 minutes before transferring them to a cooling rack to cool further for 30-40 minutes.

Meanwhile to prepare the cream cheese frosting, add the vegan cream cheese and vegan butter to a large bowl and cream them together for 2 minutes with an electric handheld whisk or stand mixer.

Add the vanilla extract and mix again for about 30 seconds.

Lastly, turn you whisk down to low speed and add in the icing sugar in 2-3 increments and mix to combine.

Transfer the cream cheese frosting to a piping bag and refrigerate until the muffins are completely cooled.

Pipe the cream cheese frosting on top of the muffins and top with pecans.

Store in an airtight container and consume within 3-4 days.

By: Christina Leopold

Instagram: @addictedtodates