Mini Pumpkin Cream Puffs
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 taste! These mouthwatering cream puffs sure will hit your table.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Dessert
Cuisine French
Servings 50 Cream Puffs
Calories 2402 kcal
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
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.
Recipe Note
Choux Pastry
- If prefer, add kosher salt and unrefined sugar. Also, you can use half water and half milk.
Bourbons
- Most of the bourbons are vegan-friendly. Just check the label before buying it.
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.
Calories: 2402kcalCarbohydrates: 463gProtein: 49gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 83mgSodium: 1573mgPotassium: 1787mgFiber: 22gSugar: 229gVitamin A: 27360IUVitamin C: 9mgCalcium: 720mgIron: 20mg
Keyword cream puffs, mini pumpkin cream puffs, mini pumpkins, plant-based, pumpkin cream, vegan, vegetarian meal