Buckwheat muffin with nutmeg pumpkin

These vegan muffins are deliciously juicy thanks to a secret ингредиенту: мускатной тыкве. Time: Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For cupcakes:

• 300 gr boiled nutmeg pumpkin
• 150 gr. buckwheat flour
• 1 tbsp. l ground cinnamon
• 4 tbsp. l melted coconut oil
• 4 tbsp. l maple syrup
• 2 tsp vanilla extract
• 1 tsp baking powder
• 1 tbsp. l cider vinegar

For glaze with maple syrup and sesame paste:

• 1.5 tbsp. l maple syrup
• 150 gr. coconut oil
• 2 tbsp. l tahini sesame paste
• 2 tsp vanilla extract
• Dried edible rose petals or grated vegan chocolate for decoration

Recipes with similar ingredients: nutmeg pumpkin, buckwheat flour, cinnamon, maple syrup, vanilla extract, apple cider vinegar, sesame seeds

Recipe preparation:

1. Preheat the oven to 160 ° C – 180 ° C. Fill the pan for 12 cupcakes with paper molds. Mix all the muffin ingredients and 3 tbsp. l water in a food processor until smooth. Evenly divide the dough by all the tins (about 3 tbsp. l. into one cupcake). Bake for 18-20 minutes, or until a toothpick inserted in center cupcakes will not be clean. Remove the cupcakes from the oven and set aside to the side to allow to cool on a baking sheet until it cools completely.
2. While the muffins are cooling, whisk the ingredients with an electric whisk for glaze. Leave them in the refrigerator, the muffins are completely cool beat the icing again. Transfer maple glaze to the confectionery bag for dough and cover cupcakes. Sprinkle with rose petals or garnish with melted vegan chocolate hearts, and serve.