PUMPKIN SPICE SEASON IS HERE. This isn’t the first pumpkin themed recipe that I’ve made this season and it’s definitely not going to be the last one.. but I’m still so excited for this time of year and the following couple of months ahead of us! Whilst I’m absolutely not a fan of cold, rainy, windy weather.. I LOVE all of the fall festivities, fireworks, cosy nights, winter recipes and obviously.. Christmas. I mean, the fact that I’m already talking about Christmas really goes to show just how obsessed I am.
However.. I’ll spare you all of this today and skip straight onto actually talking about this recipe. This is probably the simplest cake recipe I’ve ever made, but I’m so chuffed with how these have turned out. They’re sweet, fluffy and filled with a whole host of warming, Autumnal spices that will fill your kitchen with the delectable scent of pumpkin spice. Which reminds me, I seriously need to stock up my candle collection and get some pumpkin spice going on in there!
The simplicity of this recipe makes is so easy to remember and the process basically just requires you to throw everything into a bowl and give it a good mix together! No fancy equipment or techniques needed here! These are both gluten and dairy free and also sweetened naturally with honey.
Ingredients
Muffins:
- 100g honey
- 50g almond butter
- 50g vegan butter
- 100g rolled oats
- 2 whole eggs
- Tsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch ground nutmeg
- Pinch ground cloves
- 1/2 tsp baking powder
- Pinch sea salt
Frosting:
- Tbsp Good Guru Good Berries
- 4 Tbsp smooth almond butter
- 3 Tbsp honey
- 3 Tbsp cacao/cocoa powder
- Almond milk
