Perfect for a vegan Easter treat!
Vegan Pumpkin Muffins
INGREDIENTS
• 400g Violife Creamy original
• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1 tsp xantham
• 1/2 tsp sea salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp ginger powder
• A little clove powder
• 1/2 cup of coconut butter (melted)
• 1/2 coconut milk
• 2 tbls maple syrup
• 1 cup pumpkin puree
RECIPE INSTRUCTIONS
• In a large mixing bowl, thoroughly mix flour, sugar, baking powder, xantham, nutmeg, ginger & clove.
• In another mixing bowl, add coconut butter, pumpkin puree, coconut milk, maple syrup and stir well.
• Add the pumpkin mix into the bowl with the flour mix and stir thoroughly until combined.
• Butter up the muffin cups and spoon the mix into each cup. Make sure each cup is about ¾ full.
• Bake muffins in preheated oven at 180ο C for about 20-25 minutes.
• Let them cool down for at least 15 minutes. In the meantime, fill a pastry bag with Violife creamy original.
• Insert the piping tip into the bottom of the muffin and give a small squeeze. The filling should fill the center. You may also apply on top of each muffin.