Autumn has arrived and with this change of season so do the ingredients. Pumpkins are adorning my kitchen once again and i love them.  The varieties are becoming more and more interesting every year. I very rarely manage to use the whole pumpkin in one serving so it is good to have recipes like this where you can use up a little in this and a little in that.

Makes 10-12 muffins

Ingredients

¾ pumpkin puree (about 2 cups diced pumpkin)

¾ cup brown sugar

6 Tbsp aquafaba (brine from cooked chickpeas)

⅓ cup sunflower oil

1 cup wholemeal spelt flour

1 ½ tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp nutmeg

Icing

3 Tbsp softened dairy free (vegan) butter

3 Tbsp dairy free milk (soy, almond etc)

1 Tbsp maple syrup

3 - 3 ½ cup icing sugar

Method

Preheat the oven to 170C

Line 12 muffin pans with papers

Mix together the pumpkin puree, with the sugar, aquafaba and oil and mix well to combine.

Add the dry ingredients and gently mix through. Do not overmix.

Spoon the mixture into the prepared muffin tins ⅔ full, and bake for 20-25 minutes or until a skewer comes out clean. Cool.

To make the icing, add all the ingredients into a medium sized bowl and beat together with an electric mixer until creamy and whipped.

Pipe or spoon icing onto the cakes and enjoy!