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