From reel to table

High-Protein Pumpkin Spice Latte Cupcakes

Soft pumpkin muffins with a gooey salted caramel centre and a creamy espresso frosting, boosted with plant protein.

↓ JUMP TO RECIPE ▶ WATCH VIDEO

High-Protein Pumpkin Spice Latte Cupcakes

Watch how it is made

The reel shared on @veganjoyciful.

Watch the video on Instagram ↗

Video not showing? Watch on Instagram ↗

Before you start

Use a vanilla plant protein powder you like the taste of; pea-rice blends bake best. Date-based caramel keeps the centre gooey without hardening.

Our own version inspired by the reel of @recipebyrosie: the creator's exact quantities are not published on the web, so these amounts are ours.

High-Protein Pumpkin Spice Latte Cupcakes

10 cupcakes

Ingredients

Muffins: 200 g pumpkin purée; 120 ml plant milk; 60 ml maple syrup; 50 g coconut sugar; 3 tbsp oil; 1 tsp vanilla150 g plain or spelt flour; 40 g vanilla plant protein powder; 2 tsp pumpkin spice; 1½ tsp baking powder; ½ tsp baking soda; a pinch of saltSalted caramel: 6 soft Medjool dates, pitted; 2 tbsp peanut or almond butter; 3–4 tbsp hot water; ¼ tsp flaky saltEspresso frosting: 200 g thick plain plant yogurt or vegan cream cheese; 1 tsp instant espresso dissolved in 1 tsp hot water; 1–2 tbsp maple syrup; cinnamon to dust

Step by step

Heat oven to 180°C (350°F) and line a muffin tin with 10 cases.
Whisk the wet muffin ingredients, then stir in the dry ones just until combined. Fill the cases two-thirds and bake 20–22 minutes. Cool.
Blend the dates, nut butter, hot water and salt into a thick caramel. Hollow out the top of each muffin with a small spoon and fill with caramel.
Whisk the frosting ingredients, pipe on top and dust with cinnamon.

Inspired by the reel of @recipebyrosie. Quantities and method by veganjoyciful.

← Back to Instagram