Pumpkin Seed Cupcakes

Savory Mountain Grub cupcakes


Dry ingredients:
1 ½ Cup pumpkin seeds, ground into flour
½ Cup tapioca starch/flour
¼ Cup dried mixed vegetables
1 Tbsp baking powder
1 Tbsp dried oregano
½ Tsp salt

Wet ingredients:
1 Cup cooked white beans
½  Cup plant-based milk
1 Tbsp olive oil
1 Tbsp maple syrup
1 Tbsp nutritional yeast

2 Cups cooked white beans, well drained
Salt and pepper to taste
1 Tbsp nutritional yeast
1 Tbsp vinegar


1. Preheat oven to 350°F.

2. In a large bowl, whisk together all of the dry ingredients: seeds, starch, dried vegetables, baking powder, oregano and salt.

3. In a food processor, mix all of the dry ingredients. Process until smooth.

4. Pour the wet mixture over the dry mixture. Mix well. Lightly grease a muffin pan. Using a spoon, fill each cavity with batter until almost level with the top.

5. Bake for 15 min or until golden brown. Remove from the oven and cool for at least 15 minutes before removing from the pan.

6. For the frosting, mix all the ingredients in a food processor until smooth. Frost the cooled cupcakes using a piping bag.

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