Vegan Pumpkin Muffins
March 14, 2018
In a large mixing bowl, mix thoroughly flour, sugar, baking powder, xantham, nutmeg, ginger & clove.
In another mixing bowl, add butter, pumpkin puree, coconut milk, maple syrup and stir well.
Add the pumpkin mix into the bowl with the flour mix and stir thoroughly until combined.
Butter up the muffin cups and spoon the mix into each cup. Make sure each cup is about ¾ full.
Bake muffins in preheated oven at 180ο C for about 20-25 minutes.
Let them cool down for at least 15 minutes. In the meantime, fill a pastry bag with Violife creamy original.
Insert the piping tip into the bottom of the muffin and give a small squeeze. The filling should fill the center. You may also apply on top of each muffin.