Vegan Frosted Pumpkin Mini Muffins
These fluffy and soft pumpkin mini muffins with a vanilla frosting are both vegan and gluten free, but full of flavor
Equipment
- Mini Muffin Tray
- Spatula
- Mixing Bowl
Ingredients
Mini Muffins
- 3/4 cup almond flour
- 1/4 cup almond butter can sub any nut/seed butter
- 2 flax eggs can sub 2 eggs whisked
- 1/3 cup coconut sugar
- 3/4 cup pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1.5 tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
Vegan Frosting
- 1 cup vegan yogurt plain or vanilla
- 1 tsp maple syrup
- 2 tbsp almond milk depending on yogurt consistency
- splash vanilla if using plain
- 1/4 tsp pumpkin spice
Instructions
- Make the two flax eggs by combining 2 tbsp of flaxseed meal with 7.5 tbsp water. Let sit for 10 minutes until it gels. Can substitute with 2 eggs
- Preheat oven to 350 degrees Fahrenheit
- Whisk together all mini muffin ingredients in a mixing bowl until well combined
- Spray mini muffin tray with oil and fill each tin about 3/4 of the way
- Bake for 15-16 minutes at 350 (see notes for regular sized muffins)
- Take the mini muffins out to cool
- While mini muffins are cooling, whisk together frosting
- Once mini muffins are cool, pour frosting over the top using a spoon for each one
Notes
- For regular sized muffins, bake at 350 degrees for 22-23 minutes
- For the frosting, I would wait to pour the frosting on the muffins until they are ready to enjoy because after a day, the frosting tends to become more transparent as it soaks into the muffin!
Nutrition
Serving: 1mini muffin without frosting | Calories: 67kcal | Carbohydrates: 7.2g | Protein: 2.2g | Fat: 3.8g
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
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