Dense, halloween-y, super pumpkin-y muffins with a superfood-y turmeric and charcoal cashew icing!
Author: Jules
Recipe type: halloween, snack, dessert
Serves: 10
Ingredients
Dry Ingredients:
2 cups oat flour (blend 2 cups oats into a fine flour in a food processor or blender)
½ cup coconut sugar
1 tsp baking soda
½ tsp salt
¾ cup chopped pecans
Wet Ingredients:
1 can pumpkin pie mix puree
2 chia eggs (2 tbsp chia soaked in 6 tbsp water for 5 minutes)
¾ cup medjool dates (about 6-8), soaked in warm water for 10 minutes
1 tsp vanilla extract
Icing:
1 cup cashews, pre-soaked for at least 3 hours (or over night for smoother icing)
2 tbsp maple syrup
½ cup vanilla almond milk
1½ tsp activated charcoal
1½ tsp turmeric
Instructions
Pre-heat oven to 375°F.
Mix together dry ingredients.
In blender, mix together wet ingredients until smooth.
Then add the wet to the dry and until combined.
Spoon about a ¼ cup in each lined (with paper muffin cups or re-usable silicone ones) muffin tin.
Bake for 22 minutes.
Make the icing: In a small food processor, or blender, blend all pre-soaked cashews, almond milk and maple syrup until smooth (you will have to scape down the sides and leave it running for a few minutes).
Take out a ¼ of the cashew icing and set aside. Add the turmeric to the icing in the blender and blend until combined.
Spread this orange icing over the top of the muffins.
Then, add the white icing back into the blender with the activated charcoal. Blend until smooth.
Scoop this black icing into a squeeze bottle or a ziplock with a tiny hole cut in the corner, and create your jack-o-lantern art!
Notes
*Prep-time does not include the soaking of cashews
Recipe by HookedOnPlants at https://hookedonplants.ca/2018/10/27/jack-o-lantern-pumpkin-spice-muffins/