Pumpkin Éclairs (Vegan, Gluten-Free, Oil-Free)

 These delicate, golden éclairs are a plant-based reimagining of the traditional French favorite. Made without dairy, eggs, or oil, they’re surprisingly light yet rich in flavor, thanks to pumpkin purée and a creamy coconut filling. The gentle spices and natural sweetness make them perfect for autumn afternoons, cozy weekends, or whenever you're craving something special, without the heaviness.

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Pumpkin Éclairs

Ingredients

For the Pâte à choux:

• ¾ cup pumpkin purée

• ½ cup rice milk (or another mild plant milk)

• 2 tablespoons coconut flour

• 2 tablespoons tapioca starch or cornstarch

• ⅓ cup oat flour or rice flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon apple cider vinegar

• Pinch of salt

• Optional: ½ teaspoon vanilla extract

For the Pumpkin Coconut Cream Filling:

• ½ cup pumpkin purée

• ½ cup thick coconut yogurt

• 2 tablespoons maple syrup or erythritol

• ½ teaspoon cinnamon

• Optional: ¼ teaspoon vanilla extract, pinch of nutmeg or clove

Chocolate Glaze:

• 50 g dark vegan chocolate

• 2 teaspoons plant milk

• 1 tablespoon chopped nuts (e.g., hazelnuts, almonds)

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Instructions

1. Prepare the Pâte à choux:

• Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

• In a mixing bowl, whisk together the pumpkin purée and plant milk until smooth.

• Add the coconut flour, tapioca starch (or cornstarch), oat or rice flour, baking powder, baking soda, and salt. Mix until a thick batter forms.

• Stir in the apple cider vinegar and vanilla extract (if using), mixing quickly to activate the leavening.

• Using a spoon or piping bag, shape small éclairs onto the prepared baking sheet.

• Bake for 25–30 minutes, until firm to the touch and lightly golden. Let cool completely.

2. Prepare the Pumpkin Coconut Cream Filling:

• In a small bowl, whisk together pumpkin purée, coconut yogurt, maple syrup (or erythritol), cinnamon, and optional spices until creamy and smooth.

• Chill the filling in the fridge for at least 15 minutes.

3. Assemble the Éclairs:

• Once the éclairs are fully cooled, slice them open carefully.

• Fill them with the chilled pumpkin coconut cream using a spoon or piping bag.

4. Prepare the Chocolate Glaze:

• Melt the dark vegan chocolate with plant milk over a double boiler or gently in the microwave. Stir until smooth.

• Drizzle the glaze over the tops of the filled éclairs.

• Sprinkle with chopped nuts. Chill for 10 minutes to set.

  
  
  

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Notes:

• These éclairs are intentionally soft and cake-like, not crisp like traditional choux pastry.
• If you want them firmer, reduce the pumpkin to ½ cup or add 1 tablespoon more starch.
• Glaze can be adjusted to taste; add cinnamon or espresso powder for depth.

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Nutritional Information (per éclair, approx.):

• Calories: ~145

• Protein: ~3 g

• Fat: ~6 g

• Carbohydrates: ~18 g

• Sugar: ~5 g

• Fiber: ~3 g

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