Autumn time brings many things. Such as sweaters, scarves, hot apple cider, mulled wine, and new beginnings. Pumpkin everything also comes around this time of year. Well, at least in America! Living aboard in Germany I have learned that pumpkin isn’t as hyped up as it is in America. With that said I don’t love it any less. In my Living in Germany: Food blog I talked about going to the store to buy canned pumpkin. Only to come to find that it’s not a thing here. My super simple pumpkin muffins that were just a can of pumpkin and cake mix turned into a lot more. Although I am not mad about it! They turned out great! Without further a due, here is my new and improved vegan cupcake recipe!
What you will need
- One small pumpkin (About 2-3 cups when pureed)
- 2 ½ cups flour (I used coconut so mine were also gluten-free!)
- 1 ½ cups of sugar
- 1 Tablespoon of Baking Powder
- 1 Tablespoon of Cinnamon
- 1 Tablespoon of Pumpkin Spice
- 1-2 Tablespoons of Vanilla (to taste)
- ½ Teaspoon of Salt
- *If you want to add chocolate chips to the batter*
Pureeing the Pumpkin
If you are in America you won’t have to do this and you can just buy canned pumpkin! If you feel brave you could try this anyway! Buy one small pumpkin as pictured above. Cut your pumpkin in half and clean it out. Once in halves cut it into 1-2-inch cubes. The best way of cooking it is steaming. Add a pinch of salt to the water and turn the burner on high! Put the pumpkin and lid on and leave it for 10-15 minutes; or until you can stick a fork through it.
After cooked wait for it to cool or run it under hot water. As soon as you can hold it use a knife or peeler to take the skin off. The skin should come off rather easily. Get your blender or food processor out and place the pumpkin inside. Use the water from steaming and add just a little to help the texture. Blend until smooth.
Putting it All Together
Now that you have your puree or your can is open it’s time to put everything together. Before starting anything preheat your oven to 350F or 180C Mix all the dry ingredients together. Next, add the vanilla and pumpkin until it is all smooth and there are no lumps. It is time for the most important decision of the whole process. To add chocolate or not to add chocolate! If you choose to add chocolate chips this is where you would so! Spray your muffin tin with no stick or use the muffin cups. Fill each cup ½ to 2/3’s of the way full so they have room to expand. Bake for 17-20 minutes or until a toothpick comes out clean. Let them cool and enjoy your creation!