Rooted In Ramblings

Ingredients:

Dry ingredients:

• 208g all-purpose flour 
• 1 tbsp cornstarch 
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 200g brown sugar 

Wet ingredients:

• 1 tbsp apple cider vinegar
• ¼ cup plant based milk (unsweetened)
• 1 ¼ cup canned pumpkin puree (or recipe below if needed)
• 6 tbsp sunflower oil 
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 60g chopped pecans

Maple buttercream recipe:

• 100g unsalted vegan butter
• Pinch of salt
• 2-3 tbsp maple syrup
• 240g icing sugar, sifted

1. For the maple buttercream, mix the butter, salt and sugar in a bowl with a fork. Gradually stir in the maple syrup until spreadable.

Recipe for pumpkin puree:

• 1 small baking pumpkin (4-6 pounds)
• pinch of salt (optional)

1. First pre heat your oven to 200 degrees Celsius and line a baking tray with some grease proof paper.
2. Rinse and dry your pumpkin, then cut one half of the pumpkin from the stem downwards to the bottom. (Don’t try to cut the stem as it’s too hard) Then rotate the pumpkin to the opposite side and do the same thing. Both slits should meet in the middle on the bottom of the pumpkin, so you can pull the two halves apart.
3. Next scoop out all the pulp and lightly season the inside of the pumpkin halves with salt, then place the cut sides face down on the baking tray.
4. Bake for around 45 minutes to 1 hour, or until the skin of the pumpkin easily pulls away from the flesh.
5. Let the pumpkin cool down, and then scoop out the soft flesh and put it into a food processor.
6. Process until very smooth, 3-5 minutes.

Muffin Recipe:

1. Pre-heat the oven to 200 degrees celsius. Then line a muffin/cupcake tin with paper liners (alternatively oil with butter and dust some flour over the top).
2. In a large bowl sift together all of the dry ingredients and whisk so combined, making sure there are no lumps.
3. In a different bowl whisk together all of the wet ingredients until nice and smooth.
4. Next create a well in your dry ingredients and add the wet ingredients. Fold to combine, until moistened. (Do not over-mix).
5. Divide the batter evenly into the cups of the muffin/cupcake tray and bake for 18 to 20 minutes, until the muffins are golden brown and when a toothpick comes out of a muffin clean.
6. Leave to cool on a cooling rack.
7. Next toast your chopped pecans for 3-4 minutes.
8. Once muffins are cooled use a knife to smear on the maple buttercream evenly to each muffin, and sprinkle the toasted pecans on the top. Enjoy with a cup of tea! 🙂

Recipe by Ava Deighton-Smythe.