Pumpkin Cupcakes

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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