Pumpkin Muffins with Vanilla Frosting
2 cups of spelt flour
½ cup of coconut sugar
2 teaspoon of baking powder
½ teaspoon of bicarbonate of soda
2 teaspoon of mixed spice
1 teaspoon of cinnamon powder
1 cup of almond milk
1 tablespoon of coconut oil
¼ cup of agave nectar
¾ cup of pumpkin puree
For the frosting:
1 cup of cashews, soaked in water for at least 8 hours or over night
1 cup of coconut cream
½ tablespoon of Udo’s Choice Ultimate Oil Blend- organic seed oil Omega 3 & 6
1/2 cup of coconut oil
4 tablespoon of agave nectar
1 tsp vanilla extract
Start by preheating the oven at 180 degrees.
In a large bowl mix together the flour, coconut sugar, baking powder, bicarbonate of soda and spices.
In a separate bowl whisk together the almond milk, coconut oil, agave nectar and pumpkin puree. Pour the wet mixture into the flour and gently fold everything together. Be careful not to overmix it as it will result in a too heavy batter.
Scoop out (even better if you use an ice cream scoop) about two tablespoons of the batter for each muffins case.
Bake the muffins in the oven for 25 minutes or until a toothpick comes out clean. Let the muffins cool down in the tray for about 10 minutes before transferring to a cooling rack.
Make the frosting:
Drain and rinse the soaked cashews and place them into a food processor or blender until you have a complete smooth and creamy mixture. Place the icing in fridge for about 30 minutes to firm up a bit and the frost away the cupcakes!