Monday, September 30, 2013

Vegan MoFo 21- Jamie at Home- Butternut Pumpkin Muffins (Vegan, GF, Sugar free, Low Fat)


The lucky last recipe to get my vegan MoFo makeover is from Jamie O's Jamie at home. These muffins could be little gluten treats packed with fat and sugar (and topped with extra fat and sugar) but my version is a delicious healthy alternative full of fruit and veggies. I made them to bring along to a meeting the other day and they went down a treat so I'm not just biased, they really are delicious and you should most definitely try them.

Butternut Pumpkin Muffins 
(Vegan, GF, Sugar Free, Low Fat)
Jamie's Version:
Makes 12
400g butternut squash, skin on, de-seeded, roughly chopped
350g light soft brown sugar
4 eggs
300g plain flour, unsifted
2 heaped tsp baking powder
a handful of walnuts
1 tsp ground cinnamon
175ml extra virgin olive oil


Frosting
zest of 1 clementine
zest of 1 lemon
juice of 1/2 lemon
140ml sour cream
2 heaped tbsp icing sugar
optional
lavendar flowers/rose petals
1 vanilla pod

Claire's Version:
Makes 12
400g butternut squash, skin on, de-seeded, roughly chopped
350g light soft brown sugar (replaced by apple sauce but add additional stevia to sweeten if desired)
4 eggs 4 flax/chia eggs, no egg or egg replacer of choice
300g plain flour, unsifted gluten free flour blend
2 heaped tsp baking powder
a handful of walnuts
1 tsp ground cinnamon
175ml extra virgin olive oil 250g apple sauce

Frosting
zest of 1 clementine orange
zest of 1 lemon
juice of 1/2 lemon orange
140ml sour cream 3/4 cup raw cashew nuts, soaked overnight
2 heaped tbsp icing sugar
optional
lavendar flowers/rose petals
1 vanilla pod (or 1 tsp vanilla bean paste)
  • Soak raw cashew nuts for as long as is convenient (the longer the creamier the frosting)
  • Preheat oven to 180c 350f
  • Line muffin tins
  • De-seed and food process or grate pumpkin
  • Add apple sauce and walnuts and process until smooth
  • Add egg replacer (flax/chia egg or no egg or similar)
  • Pause machine and scrape down sides- just to make sure it's all combined
  • Combine flour, baking powder, cinnamon in a large bowl
  • Add wet ingredients into the dry ingredients and stir to just combine
  • Fill muffin cases (mixture will rise by 1/3)
  • Bake for 20-25 mins or until a toothpick comes out clean
  • Allow to cool while making the frosting
  • Zest lemon and orange
  • Combine frosting ingredients in a blender and blend until smooth 
  • Ice muffins immediately before serving (the frosting will dry out and discolor slightly if left for extended periods)
  • Enjoy!

Now I do realise the dressing isn't low fat being made of nuts and all but the muffins are! and as far as fats go, you really want to be getting good fats like those from nuts anyway. Plus, this frosting tastes divine, seriously, I could eat it with a spoon.. frosting pudding!

Love and Smiles,








Pin It
Related Posts Plugin for WordPress, Blogger...