Buckwheat Muffin with Butternut Squash

Ingredients:

For the cupcakes:

• 300 g boiled butternut squash
• 150 g buckwheat flour
• 1 tbsp. ground cinnamon
• 4 tbsp coconut oil, melted
• 4 tablespoons maple syrup
• 2 tsp vanilla extract
• 1 teaspoon baking powder
• 1 tbsp. apple cider vinegar

For the maple syrup and sesame paste glaze:

• 1.5 tbsp maple syrup
• 150 gr. coconut oil
• 2 tbsp. l. sesame tahini paste
• 2 tsp vanilla extract
• Dried edible rose petals or grated vegan chocolate for decoration

Preparation:

1. Preheat oven to 160°C - 180°C. Line a 12-cup muffin tin with paper cupcake liners.
   
   Combine all cupcake ingredients and 3 tablespoons water in a food processor until smooth.
   
   Divide the batter evenly among the cupcake liners (about 3 tablespoons per cupcake). Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Remove the cupcakes from the oven and set them aside to cool completely on the baking sheet.
2. While the cupcakes are cooling, whisk the frosting ingredients with an electric whisk. Refrigerate them until the cupcakes are completely cool, then whisk the frosting again.
   
   Transfer the maple glaze to a piping bag and pipe it onto the cupcakes. Sprinkle with rose petals or decorate with melted vegan chocolate hearts and serve.