Breakfast Recipes

Spiced Coconut Pumpkin Muffins. Vegan Recipe

Easy Pumpkin Coconut Breakfast Muffins. Moist Pumpkin Muffins with coconut and pumpkin pie spice. Vegan Recipe …

  • Ready 40 minutes
  • Serves 6
  • Prep 20 minutes
  • Cook 20 minutes
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Spiced Coconut Pumpkin Muffins. Vegan Recipe


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Vegan Pumpkin Muffins | Pitzn

More Fall Breakfast options

Baked Spiced Sweet Potato Doughnuts with Cinnamon sugar yum
Baked Coconut Crusted French Toasts 
Pumpkin Spice Nog Pancakes
Cinnamon Roll Pancakes
Spiced apple Cake with Salted Caramel
Pumpkin Breakfast Loaf. GF
Zesty Coconut Macaroons and Pistachio Thumbprints with cranberry sauce

Steps:

Mix up all the dry ingredients in one bowl. In another bowl, curdle the almond milk and then add the rest under wet ingredients. 



Mix the dry into the wet until just about combined. Spoon the batter or pipe into muffin pan. 
Bake until toothpick from the center comes out clean. Serve warm

Warm Vegan Pumpkin Muffins out of the oven!

Recipe

Spiced Coconut Pumpkin Muffins

Easy Pumpkin Coconut Breakfast Muffins. Moist Pumpkin Muffins with coconut and pumpkin pie spice. Vegan Recipe

  • Serves 6
  • Prep 20 minutes
  • Cook 20 minutes
  • Total 40 minutes

Ingredients

Dry

  • 1/2 cup whole wheat flour or spelt flour
  • 1/2 cup unbleached white wheat flour or all purpose flour
  • 1/4 cup shredded coconut (or use 2 Tablespoons flour if you would like to omit coconut)
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice (optional)

Wet

  • 1/4 cup almond milk (or other non dairy milk to make nut-free)
  • 1 tsp apple cider vinegar
  • 1 Tbsp flax seed meal
  • 1/2 cup pumpkin puree (canned, not pumpkin pie mix)
  • 1/4 tsp salt
  • 1 Tbsp molasses
  • 2 Tbsp coconut oil (not melted or organic canola or softened vegan butter)
  • 1/2 cup ground raw sugar

Instructions

  1. 1

    Preheat the oven to 400 degrees F / 200ºc. In a large bowl, mix all the dry ingredients and keep ready. In another bowl, add the vinegar to almond milk and let curdle for a minute. Add the flax meal and mix. Add the pumpkin puree, salt, molasses, sugar and oil and mix well to combine. Add the wet to the dry and and mix till just about combined into a stiff-ish batter. Do not over mix. Spoon or pipe the batter into lined or greased muffin pan. Bake for 18-19 minutes or until a toothpick form the center comes out clean.

Notes

Nutritional values based on one serving

Nutrition

  • Calories222 kcal
  • Carbohydrates38 g
  • Protein3 g
  • Fat7 g
  • Saturated Fat1 g
  • Sodium177 mg
  • Potassium291 mg
  • Fiber3 g
  • Sugar21 g
  • Vitamin A3175 IU
  • Vitamin C0.8 mg
  • Calcium95 mg
  • Iron1.3 mg