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Pumpkin Spice Muffins

Yields12 ServingsTotal Time35 mins

A Winter-themed muffin featuring pumpkin, spices and almonds. A great way to incorporate a little festivity into your morning without veering away from your vegan low-carb plan. A grab-and-go breakfast snack. Ideal for freezing.

Note: next time you are incorporating roasted or steamed pumpkin into your dinner meal, leave a cup of it aside to make these muffis.

recipe image

 2 Tbsp ground flaxseed, soaked in 6 Tbsp water for 10 minutes
 1 cup cooked and mashed pumpkin (if you don’t have leftover cooked pumpkin, steam pumpkin cubes until soft)
 1 ripe banana, mashed
 1 tsp pure vanilla extract
 2 Tbsp coconut oil
 ½ cup unsweetened almond milk
 2 cups ground almonds
 2 tsp baking powder
 1 tsp ground cinnamon
 1 tsp ground ginger
 ½ tsp ground nutmeg
 1 tsp ground allspice
 Pinch of salt
1

Preheat the oven to 350 degrees Fahrenheit and line a 12-hole muffin pan with paper cupcake cases

2

Prepare your “flax egg”: combine the ground flaxseed and water and leave for 10 minutes

3

In a small bowl, whisk together the flax egg, mashed pumpkin, mashed banana, vanilla, coconut oil and almond milk

4

In a large bowl, combine the ground almonds, baking powder, cinnamon, ginger, nutmegg, allspice and salt

5

Fold the wet ingredients into the dry ingredients until just combined

6

Spoon the batter into your prepared muffin pan

7

Bake for about 20-25 minutes or until a knife comes out clean and the muffins bounce back when gently prodded

8

Leave to cool before transferring to an airtight container

Nutrition Facts

12 servings

Serving size

Amount per serving
Calories134
% Daily Value *
Total Fat 11g15%
Total Carbohydrate 6.9g3%
Protein 3.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.