Vegan Pumpkin Cupcakes



400g Violife Creamy original

1 ¾ cups all-purpose flour

¾ cup sugar

1 tsp baking powder

1 tsp xantham

½ tsp sea salt

1 tsp cinnamon

1 tsp nutmeg

¼ tsp ginger powder

A little clove powder

½ cup of coconut butter (melted)

½ coconut milk

2 tbs maple syrup

1 cup pumpkin puree




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


Tip: You can buy xantham online and even from places like Waitrose


Original recipe:

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