Light and fluffy muffins full of pumpkin flavour, frosted with a creamy pumpkin buttercream.
This healthy vegan muffins recipe is made in one bowl with simple ingredients! Vegan, gluten free and high in protein.
Pumpkin Muffins
1 3/4 cups gluten free flour
1/4 cup vegan vanilla protein powder (I used KIN - use code rosie10 for 10% off)
⅔ cup coconut sugar
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1 ½ cups pumpkin puree
⅓ cup unsweetened applesauce
⅓ cup unsweetened plant milk
1 teaspoons vanilla
Preheat oven to 170 degrees.
Line 12 cup muffin tin with liners. In a medium mixing bowl, mix together the flour, protein, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well - Don’t overmix!! Spoon the batter into the muffin tin. Place on the centre rake in the oven and bake for 20 – 25 minutes. To test for doneness, stick a toothpick in the centre and it should come out clean. Let muffins cool a few minutes, move to wire rack.
Pumpkin Buttercream
1 cup dairy free butter
1/2 cup pumpkin puree
4 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
In a mixer, add the butter and the pumpkin puree and mix until combined.
Add the powdered sugar and mix on a low speed until the butter/pumpkin mixture and the powdered sugar are combined. Add in the vanilla and spices.
Continue to beat on medium speed until the frosting is creamy.