VM Vegan Desserts Lukas Breucha VM Vegan Desserts Lukas Breucha

PUMPKIN AND WALNUT CUPCAKES

PUMPKIN AND WALNUT CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKE
  • 2 1⁄2 cups (300 g) (11oz) flour
  • 1 cup (220 g) (7.8oz) sugar
  • 2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp salt
  • 1 tsp cinnamon
  • 4 ounces (120 g) soy milk
  • 3⁄4 cup (210 g) (7.4oz) pumpkin
  • 1⁄2 cup (130 g) (4.6oz) for cake and
  • 1⁄4 cup (80 g) (2.8oz) for cream
  • 2⁄3 cup (150 g) (5.3oz) sunflower oil
  • 3⁄4 cup (70 g) (2.5oz) walnuts

    FOR THE DECORATION
  • 3 cups (720 g) (25oz) creamy cheese
  • 1⁄3 cup (80 g) (2.8oz) cooked pumpkin
  • Walnuts
  • Nutmeg
  • NUTRITIONAL VALUES

    Calories: 217kcal
    Fat: 4.8g (2.2g S.Fat)
    Carbs: 40.1g
    Protein: 4.4g
    Sugar: 18.2g
    Sodium: 227mg

    METHOD

    Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, cinnamon, and baking powder). Cube 3/4 cup (210 g) pumpkin and boil separately, 1/2 cup (130 g) for the cake and 1/4 cup (80 g) for the cream, until very tender. Separately strain and set aside.

    1/2 cup (130 g) cooked pumpkin, pureed and set aside at room temperature 1/3 cup (80 g) pumpkin, shredded Cut the walnuts into small chunks. To the dry ingredients, add the soy milk, pumpkin puree, and oil. Whip the mixture with a wire whisk. Stir in the nuts thoroughly. Fill each cupcake liner halfway with batter.

    Bake at 355° F (180° C) for 28 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Combine the creamy cheese and the shredded pumpkin in a mixing bowl.

    Decorate each cupcake with creamy cheese and pumpkin, a few nuts, and a pinch of nutmeg.
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