Ingredients for 12 cupcakes:

  • 250 gr. Pumpkin
  • Water
  • 17 gr. Baking powder
  • 100 gr. Sugar (very sweet result)
  • 200 gr. Flour type 1
  • 100 gr. Almond flour
  • 2 drops organic orange essential oil for food (or the peel of an organic orange)
  • 90 gr. Corn Seed Oil
  • 200 gr. Vegetable drink
  • 250 gr. Vegetable whipped cream
  • 1 teaspoon of vegan hazelnut
  • Bitter cocoa


Clean the pumpkin, slice it thinly and put it in a pan with a glass of water. Cover and cook until it becomes soft. Remove it from the heat and blend it (or reduce to mush with a fork).

In a bowl put the flours (type 1 and almond) and sugar. Add the blended pumpkin, vegetable drink, corn seed oil and orange essential oil drops. Finally, insert the baking powder, stirring well until you get a smooth and homogeneous dough.

Fill the cups and bake at 180°C – 356°F (oven already hot) for about 15 minutes (depends on the oven).

Frosting: whip the cream and add a generous teaspoon of vegan hazelnut cream. Finally decorate with bitter cocoa.

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