Vegan pumpkin spiced muffins

🍂🍂Vegan spiced pumpkin muffins with maple frosting 🍂🍂

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🎶 if you fall, say you’ll fall for me, when autumn leaves are falling from the trees 🎶

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If you know that song you’ll know what my fave ever movie is ❤️

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I love autumn, it’s my favourite season I think. I love all the autumn flavours so this recipe really hits the spot!

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Lovely weekend just doing nothing! Although I was sent out of the house today so mr BTF with his OCD traits could paint all the hand marks off the walls without there being more added 😂😂

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Let me know if you make these! I’ll add recipe to my blog too ✌🏻

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🍂160g self raising flour

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🍂 1 teaspoon baking powder

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🍂1 teaspoon baking soda

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🍂½ teaspoon salt

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🍂1 1/2 tsp ground cinnamon

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🍂1/2 tsp of ground nutmeg

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🍂1/2 tsp ground ginger

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🍂170g canned pumpkin

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🍂2 ripe bananas

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🍂100g caster sugar

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🍂100g dark brown sugar

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🍂100g vegetable oil

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🍂Frosting –

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🍂300g vegan butter (I used pure)

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🍂600g icing sugar

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🍂2 tbsp maple syrup

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🍂1tsp cinnamon

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🍂🍂Directions –

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. 🍂🍂Preheat oven to 180c (160fan). Line a muffin pan with 12 paper liners.

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. 🍂🍂In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

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. 🍂🍂In another bowl, whisk together the pumpkin, banana, sugar and oil until combined and sugar lumps . Add 1/2 the flour mixture, stir and then the rest with a rubber spatula until combined.

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. 🍂🍂Divide the batter between the paper cases, filling each about two-thirds full. Bake for about 20-22 mins until a skewer comes out clean. Allow to cool in the pan for 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

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. 🍂🍂 for the frosting whisk together the butter and flour until combined, then add the maple and cinnamon. If it’s tarts to split add a little more frosting

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. 🍂🍂 pipe on the cupcakes and enjoy!

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🍂🍂I decorated the top with mini pumpkins made of golden marzipan and green icing stalks

Vegan cottage pie

This is a BBC good food recipe and it’s delish!

🌱1.2kg floury potatoes, such as Maris Piper or King Edward
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🌱50ml vegetable oil
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🌱30g dried porcini mushrooms, soaked in hot water for 15 mins, then drained (reserve the liquid)
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🌱2 large leeks
, chopped
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🌱 2 small onions
, chopped
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🌱4 medium carrots
(about 300g), cut into small cubes
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🌱1 vegetable stock cube (make sure it’s vegan – we used Kallo)
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🌱3 garlic cloves, crushed (I used garlic purée)
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🌱2 tbsp tomato purée
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🌱 2 tsp smoked paprika
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🌱1 small butternut squash, peeled and cut into small cubes (I used a bag of frozen)
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🌱 ½ small pack marjoram or oregano, leaves picked and roughly chopped (I used dried)
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🌱½ small pack thyme
, leaves picked (I used dried)
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🌱½ small pack sage sage
, leaves picked and roughly chopped (I used dried)
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🌱4 celery sticks, chopped
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🌱400g can chickpeas
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🌱300g frozen peas
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🌱300g frozen spinach
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🌱20ml olive oil
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🌱small pack flat-leaf parsley, chopped (I used dried)
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🌱🌱Put the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and simmer for 40 mins until the skins start to split. Drain and leave to cool a little. ( I just peeled and boiled as usual then crumbled on top)
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🌱🌱Meanwhile, heat the vegetable oil in a large heavy-based sauté pan or flameproof casserole dish. Add the mushrooms, leeks , onions, carrots and the stock cube and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.
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🌱🌱Add the garlic, tomato purée, paprika, squash and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.
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🌱🌱Tip in the chickpeas along with the water in the can and reserved mushroom stock. Add the peas and spinach and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.
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🌱🌱Peel the potatoes and discard the skin. Mash 200g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with the olive oil and parsley and season.
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🌱🌱Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins. Best served with tomato ketchup – as all great shepherd’s pies are.