Pumpkin muffins

Preparation time: 1 hour and 15 minutes (including baking time)

Ingredients for 16 pieces:

• 300 g butternut pumpkin flesh
• 130 g (vegan) butter
• 130 g coconut blossom or date sugar
• 2 eggs
• 100 ml water
• 1 tbsp Pelster's organic oat drink
• 1/2 packet of baking powder
• 200g flour
• 80g chopped pecans
• some cinnamon, nutmeg, vanilla
• a pinch of salt

For the frosting:

• 175g cream cheese
• 75 g (vegan) soft butter
• 25 g coconut blossom or powdered sugar
• Juice of 1/2 lemon
• some vanilla powder or flavoring

Preparation:

1. Core the pumpkin, peel it, cut it into cubes and cook in a water bath for 15 minutes until soft.
2. Then mix 100 ml of water with 1 tablespoon of oat drink and puree the cooked pumpkin with the oat drink.
3. Mix the pumpkin puree with the remaining dough ingredients until smooth. Add the eggs at the end so that they don't congeal due to the hot pumpkin porridge.
4. Then pour the dough into muffin cups and bake at 180 degrees for 20 minutes.
5. Let the muffins cool and in the meantime prepare the frosting. Simply mix all the ingredients for the frosting and refrigerate for 30 minutes.
6. Finally, spread the muffins with the cream and optionally sprinkle with additional chopped pecans.

Have fun baking!