Halloween muffins


Preheat the oven to 175 degrees C.
Mix the oat flour, potato flour, baking powder, salt and spices in a bowl and set aside.
Place the dates, maple syrup, steamed pumpkin, oil, orange peel, soy drink, apple cider vinegar and vanilla sugar in a blender and blend until you have a creamy, homogeneous mixture. Pour it over the flour mixture and whisk it together.
Pour the batter into the muffin tins, filling them 3/4 full.
Bake your muffins for approx. 25 min or until they are golden brown.
Allow the muffins to cool completely before decorating. Meanwhile, prepare the topping for the muffins.

*Cut 300 g of pumpkin into small cubes and place them in a saucepan with 1.5 dl of water.
Cover the saucepan with a lid and steam them at a medium heat until they are completely tender.
Strain away any excess water.
You might also find ready-made pumpkin puree in a tin at very well-stocked supermarkets.

400 g NATURLI’ Vegan Block at room temperature
500 g icing sugar
1 tablespoon orange juice

2 tablespoons melted dark chocolate

Whisk the Vegan Block, icing sugar and orange juice together into a smooth, light, spreadable cream.
Place the cream in a piping bag with a large round nozzle and pipe the cream onto the completely cooled muffins. The tops should look like little ghosts.
Make a small cone and put the melted chocolate in it.
Close the cone tightly.
Cut a small hole in the tip and draw eyes and a mouth on each ghost.

Products used in the recipe