Oat Pantry Rudolph Cupcakes

Looking for Christmas treat ideas? Our Carrot Cake Rudolph Muffin recipe will fill you with the festive inspiration you need.

Prep Time: 20 minutes

Cooking Time: 25 minutes

Makes 12


Wet Ingredients

  • 150g coconut sugar
  • 120ml milk of choice
  • 240g smooth apple puree
  • 50g dairy free butter, melted

Dry Ingredients

  • 200g Oat Pantry Carrot Cake Porridge Oats, blended to a fine powder
  • 100g ground almonds
  • 50g sultanas
  • Large pinch of salt
  • 2 tsp baking powder
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • 120g carrot, peeled, grated and excess moisture squeezed out


  • 300g vegan cream cheese
  • 2 tbsp agave
  • 1 tsp vanilla extract
  • 6 tbsp cornflour
  • Edible eyes
  • Gluten free pretzels
  • Red sugar free coated chocolate balls


  1. Pre-heat an oven to 180oc and line a muffin tin with 12 muffin cases.
  2. Whisk together all the wet ingredients in a large bowl.
  3. In a separate bowl combine all the dry ingredients.
  4. Add the dry ingredients to the wet and fold in until combined and you have a smooth mixture.
  5. Spoon the muffin batter evenly into each of the 12 muffin cases.
  6. Bake in the oven for 25 – 30 minutes or until a skewer comes out clean when inserted into the middle.
  7. Allow to cool completely before decorating.
  8. To make the icing, whisk together all the ingredients until you get a stiff silky smooth cream cheese icing.
  9. To decorate, place the icing in a piping bag with a round nozzle. Starting on the outside, go around in circles piping in a continuous swirl motion until the entire muffin is covered.
  10. Finish with 2 edible eyes, a Rudolph nose and 2 antlers on each muffin for the antlers.


** To make the smooth apple puree. Peel and chop 2 – 3 apples, place in a saucepan with a splash of water and cook down until soft. Allow to cool a little and then puree.