Halloween Carrot Cake Ghost Muffins

These spooktacular gluten free and vegan friendly carrot cake ghost muffins are perfect for Halloween and terrifyingly tasty.

Prep Time: 20 minutes

Cooking Time: 25 minutes

Makes 12

Ingredients:

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, milled 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

Icing

• 300g vegan cream cheese
• 2 tbsp agave
• 1 tsp vanilla extract
• 6 tbsp cornflour

• Edible eyes

Method:

1. Pre-heat an oven to 180^oc 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.

Notes

** 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.