Eggless Pumpkin Spice Cupcakes with Beetroot Glaze

Its thanksgiving in a few days, and its super rush hour. No time for lengthy preps but we still want to have a beautiful table full of festive dishes and make that dinner memorable.
No worries, I have got the perfect eggless, vegetarian dishes for you, that doesn't need a month long prep, just a day and thanksgiving dinner is set.

Starting with Cream of Mushroom for a rich thick appetizer, a Soya Veggie Salad, moving to main course with Mexican Veggie Casserole, Garlic Potato Wedges with Southwest & Chilli Cheese Dip for the sides and finally the best of all Pumpkin Spice Cupcakes with Beetroot Glaze. All vegetarian and healthy (relatively) dishes to make your thanksgiving extra yummy.

And I have my entire life started with Dessert first, so keeping the tradition intact here is this easy, quick and eggless recipe for PUMPKIN SPICE CUPCAKES WITH BEETROOT GLAZE. To tell you the truth, I had never before tried anything with Pumpkin Spice flavour. (I know, unbelievable right!) And, I had been missing out on such an amazing flavour till now. Pumpkin spice essentially can be used to make so many amazing dishes from lattes to cakes to pies, the possibilities are infinite. No thanksgiving is complete without some beautiful pumpkin spice aromas in the house. And we have got it covered with these super easy cupcakes, the recipe for which is below.



Hope you enjoy as much as we did at home. Let me know your favourite pumpkin spice recipe in the comments.

EGGLESS PUMPKIN SPICE CUPCAKES
WITH BEETROOT GLAZE

INGREDIENTS

METHOD

  1. Mix the sifted wheat flour and brown sugar together in a bowl.
  2. In another small bowl, mix baking powder, baking soda and yogurt. Let it rise for a minute.
  3. Peel & cut the pumpkin into pieces and make a puree out of it. Add cinnamon powder, cardamom powder and nutmeg powder.
  4. Now add the yogurt mix, oil and essence to the flour and fold well.
  5. Add the pumpkin spice puree and chopped nuts of your choice and fold again.
  6. Grease the cupcake tins with some oil and flour and pour a scoop of batter in each mould.
  7. Pre heat the oven at 180C and bake for 12-15 min. (top becomes golden brown) Do the toothpick test and if it comes out clean, the cupcakes are ready.
  8. Now for the glaze, mix fresh beetroot juice, honey, vanilla essence and fresh cream. This will give a beautiful purple glaze. Pour it over the cupcakes and serve warm.

Happy Eating and Happy Thanksgiving!

Comments

Popular Posts