Ingredients
- 1 cup soaked dates
- 1 cup of pumpkin purée
- 1 cup of plant-based milk
- 1 tbsp of apple cider vinegar (ACV)
- 20 drops of stevia
- 1 tsp of vanilla extract or paste
- 1 cup of teff flour
- 1 cup of almond flour
- 1/3 of a cup of almond butter
- 2 tsp of baking powder
- 1 tsp of baking soda
- 2 tsp of pumpkin spice or cinnamon (or both)
- 1- tsp of salt
Frosting
- 1 1/2 cups of soaked cashews
- 1/2 a cup of coconut cream
- 1/3 of a cup of pumpkin puree
- 3 tbsp of maple syrup
- 10 drops of stevia
- pinch of salt
Directions
First, preheat oven to 350 F, then add ACV to the milk and let this sit for 10 mins. Add dates, milk+AVC, almond butter, and stevia in a blender. Blend until smooth.
Then add the pumpkin purée and vanilla paste. Blend until smooth.
Add all the dry ingredients in a bowl and then mix thoroughly. Then add the blended wet ingredients and mix well.
Use a muffin container with or without muffin paper and bake for 350 for 25 mins, then let it cool for 15 min. Makes 9 muffins.
For the frosting, just add all ingredients in a highspeed blender, and blend until everything is completely emulsified.
Pour frosting into a container and let it sit in the fridge for 30 minutes. The longer you let it sit the thicker it gets. Serve and enjoy.
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