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Filled with Pumpkin Cream and Whipped Cream
You will fall in love with these mini pumpkin cream puffs as they are filled with vegan whipped cream and pumpkin cream. These desserts are perfect for the autumn season. Pumpkin pie spice, bourbon, and pumpkin puree add the best flavor! These mouthwatering cream puffs sure hit your table.
Mini Pumkin Cream Puffs
Pumpkins are in the air!
Well, that may be a bit of an exaggeration, but with pumpkin patches popping up all over the place and recipes for pumpkin everything appearing on social media, it’s safe to say that fall is on its way. One of our favorite pumpkin recipes? These mini cream puffs. The recipe is simple, but the end result is impressively delicious.
Why they are impressive?
I was stunned by these mini pumpkin cream puffs and you will be, too! They may look expensive, but I am sure that they are budget-friendly. Aside from being impressive, they are
- Loaded with creamy pumpkin cream and whipped cream.
- Fluffy and airy choux pastry.
- Vegan, dairy-free, and gluten-free options.
- Flavored with pumpkin puree and pumpkin spice.
Also, these mini pumpkin cream puffs are a must-try for Thanksgiving Day, not only on holidays but also for any occasion. These mini pumpkin cream puffs require a lot of ingredients, but these will probably already be in your pantry.
In this recipe blog post, I will teach you how to make pumpkin cream at home. Bear with me, it is fun to make at home. I suggest making this pumpkin cream ahead of time before you bake mini pumpkin cream puffs. It’s fall season! Enjoy pumpkins at home; you’ve just got a good vibe after making them.
Not just pumpkin cream, I also teach you how to make choux pastry and cream puffs to make these oh-so-healthy cream puffs and to share them with your family and friends. I’m sure these mini pumpkin cream puffs will hit your table!
Ready to give them a try?
Keep reading for the recipe!
healthy cream puffs
Save your time, and make homemade pumpkin cream!
You can make pumpkin cream ahead of time to save some of your time making mini pumpkin cream puffs. They are probably already in your pantry. So gather the ingredients and let us bake!
All you need is cornstarch, pumpkin pie spice, brown sugar, vegan whipped cream, and kosher salt, and for egg yolks, the best vegan substitute for them is chickpea flour, cashews, or coconut milk. You can use any of them.
All you want to do in medium heat is combine all the ingredients till they are fully incorporated. Once cooked, remove them from the heat and whisk them into pumpkin puree, vegan butter, bourbon, and vanilla extract till the mixture become smooth. Transfer to a large bowl with plastic wrap, and allow to cool for at least one hour.
Ingredient Notes
- Most of the bourbons are vegan-friendly. Just check the label before buying it.
Recipe Suggestions
- Try our Pumpkin Alfredo Pasta Recipe, Vegan Maple Pumpkin Overnight Oats, and Vegan Pumpkin Pie Smoothie. They are easy to make and completely made with plant-based.
homemade pumpkin cream
Now make a choux pastry!
Some of us think that making a choux pastry is a little bit complicated. No, you’re wrong! They are quite easy to make and, of course, fun to make. Who thought that baking was a waste of your time?
Well, you just have to do it in a medium saucepan, boil the water or milk with vegan butter and all-purpose flour. Boil them till they form into pastry or dough. Fill a piping bag halfway with the flax seed mixture and pipe it into the pastry. On a lined baking sheet, pipe the pastry and bake them.
Easy-peasy, right? Considering making these cream puffs? Keep reading and you will learn how to make batches of mini pumpkin cream puffs. Are you ready?
Choux Pastry Note
- If prefer, add kosher salt and unrefined sugar. Also, you can use half water and half milk.
choux pastry
So let’s make the cream puff!
This time you will make the mini pumpkin cream puffs and you can use now the prepared pumpkin cream. Below is the easy step to make these batches of mini pumpkins.
For The Pumpkin Cream
- Over medium heat, combine the cornstarch, pumpkin pie spice, brown sugar, full-fat coconut cream, kosher salt, and chickpea flour.
- Once cooked, remove them from the heat and whisk them into pumpkin puree, vegan butter, bourbon, and vanilla extract till the mixture becomes smooth.
- Allow it to cool for at least one hour in a large bowl covered with plastic wrap.
For The Choux Pastry
- Preheat the oven to 425°F.
- On medium heat, whisk together the water, milk, vegan butter, and unrefined sugar. Cook them till the butter is melted, and remove them from the heat.
- Add the all-purpose flour and flax seed mixture and whisk until the mixture forms into a pastry or dough.
- Transfer the pastry into a piping bag, and on a lined baking sheet, pipe the dough to form choux pastry.
- In a preheated oven, bake the choux pastry for at least 15-20 minutes or till it turns golden brown.
- Remove from the oven and cool completely before cutting each pastry in half.
- Topped with chilled pumpkin cream and vegan whipped cream, and dusted with powdered sugar.
Mouthwatering mini pumpkin cream puffs, right? It is delicious and yet healthy! I made this vegan for you! So let me know your thoughts about this recipe. If you have any questions, comment below, and don’t forget to rate the recipe!
Storing Tips
- These mini pumpkin cream puffs are best served when freshly baked. But if you have leftover filled cream puffs store them for up to 1-2 months with cover, and for unfilled choux pastry you can freeze them for 2-3 months.
Looking for more cream puffs?
- Want to make another batch of vegan cream puffs? Try Vegan Cream Puffs with Vanilla Pudding and Vegan Zeppole. They are easy to make and fun to make!
batches of mini pumpkin cream puffs
Share them with your friends and family! I’m sure they will love these mini pumpkin cream puffs. Put smiles on their faces by making batches of these cream puffs.
Let pumpkin cream puffs fill your day with happiness!
Mini Pumpkin Cream Puffs
Equipment
- Stand Mixer with paddle attachment
- Thermometer
- Sheet Pan half
- Silicon Mat
- Piping Bags
- Piping Tip 1/2 inch round
Ingredients
For The Choux Pastry:
- 4 oz. water
- 4 oz almond milk or any plant-based milk
- 7 tbsp butter unsalted, vegan
- 1/4 tsp kosher salt
- 3 tbsp sugar raw, orgabic, unrefined
- 8 oz all-purpose gluten-free option: use certified gluten-free flour
- 1 tbsp flax seeds stir in 3 tbsp of water
For The Pumpkin Cream:
- 6 oz brown sugar unrefined, raw, organic
- 1 ½ tbsp cornstarch
- 1 1/2 tbsp pumpkin pie spice
- ¼ tsp kosher salt
- 1 ½ cup whipped cream vegan, dairy-free, use full-fat coconut cream
- 1/2 cup chickpea flour or any vegan egg yolk substitute
- 6 oz pumpkin puree
- 2 tbsp butter dairy-free, vegan, unsalted
- 1-2 tbsp bourbon optional
- ½ tsp vanilla extract
- whipped cream vegan, dairy-free, for filling
- powdered sugar unrefined, for filling
Instructions
Healthy Pumpkin Cream:
- Over medium heat, combine the cornstarch, pumpkin pie spice, brown sugar, full-fat coconut cream, kosher salt, and chickpea flour.
- Once cooked, remove them from the heat and whisk them into pumpkin puree, vegan butter, bourbon, and vanilla extract till the mixture becomes smooth.
- Allow it to cool for at least one hour in a large bowl covered with plastic wrap.
Have a Cream Puff!
- Preheat the oven to 425°F.
- On medium heat, whisk together the water, milk, vegan butter, and unrefined sugar. Cook them till the butter is melted, and remove them from the heat.
- Add the all-purpose flour and flax seed mixture and whisk until the mixture forms into a pastry or dough.
- Transfer the pastry into a piping bag, and on a lined baking sheet, pipe the dough to form choux pastry.
- In a preheated oven, bake the choux pastry for at least 15-20 minutes or till it turns golden brown.
- Remove from the oven and cool completely before cutting each pastry in half.
- Filled with chilled pumpkin cream and vegan whipped cream, and dusted with powdered sugar.
Notes
- If prefer, add kosher salt and unrefined sugar. Also, you can use half water and half milk.
- Most of the bourbons are vegan-friendly. Just check the label before buying it.
- These mini pumpkin cream puffs are best served when freshly baked. But if you have leftover filled cream puffs store them for up to 1-2 months with cover, and for unfilled choux pastry you can freeze them for 2-3 months.
Nutrition
Must-Read Articles
Below are the must-read articles that you will want to read. I hope these articles will help you to know more about the vegan diet.
- Vegan Diet Effects To Enjoy
- The Best Plant-Based Protein Foods
- Good Foods For Healthy Skin For Vegans
- Safe Organic Foods To Eat After Heart Attack
- Fruits Used As Vegetables
To Wrap It All Up
Mini pumpkin cream puffs are a delicious and easy way to celebrate fall. If you’re looking for a festive recipe that is also vegan, look no further! These mini pumpkin cream puffs will be sure to please everyone at your next gathering. Plus, they’re simple enough that you can whip them up in no time. Give this recipe a try now and enjoy the taste of autumn!
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