Pumpkin cup cake (30 minutes)

Incredibly fluffy, moist and delicious vegan pumpkin cupcake with an irresistible topping of caramelized pecans. Ideal as a dessert when you do not feel like an ordinary cake. Vegan, gluten-free and easy to make.

Prep Time 5

Cook Time 25

Total Time 30

Servings Cups

Calories 356kcal

Ingredients

FOR THE CUP CAKES:

63 g gluten free flour mix
38 g Raw cane sugar alternatively coconut blossom sugar
1 tbspn Pumpkin spice Purchased or self-mixed
1 tbspn Baking powder
30 g Pumpkin puree unsweetened, homemade or bought, seen at DM online
60 ml Plant milk
30 ml Oil tasteless

FOR THE TOPPING:

2 tbspn vegan vanilla curd
100 g Pecans
80 ml maple syrup

Metrisch - Tassenangaben

Instructions

Preheat the oven to 180 degrees convection (200 degrees top and bottom heat).
FOR THE CUP CAKES provide a baking dish. Add in gluten-free flour mixture, raw cane sugar, pumpkin spice and baking powder and stir with a spoon or whisk until well combined.
63 g gluten free flour mix, 38 g Raw cane sugar, 1 tbspn Pumpkin spice, 1 tbspn Baking powder
Add pumpkin puree, vegetable milk and oil and continue mixing until a smooth dough is formed.
30 g Pumpkin puree, 60 ml Plant milk, 30 ml Oil
Divide into 2 ovenproof cups and place in oven. Bake for 25 minutes.
In the meantime, prepare a pan for the Topping provide a pan and let it get hot. Add pecans and toast for 2-3 minutes. Deglaze with maple syrup and let evaporate. Remove from heat and set aside.
80 ml maple syrup, 100 g Pecans
Remove cup cakes from oven and let cool briefly.
Spoon a tablespoon of vanilla curd into each cupcake and garnish with caramelized pecans. Serve and enjoy! Best fresh.
2 tbspn vegan vanilla curd

Nutrition