If you haven’t heard yet, my rescue pup Chewie (pomeranian) has been coughing a lot and has been tentatively diagnosed with Tracheal collapse. His cough suppressant (butraphanol) doesn’t seem to be doing a good job. We will be talking to his vet again tomorrow. If anyone has any pointers for natural remedies to help ease his coughing and dealing with the collapsed trachea, please do write to me on the post, email or on any of my social media.
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!
Spiced Coconut Pumpkin Muffins
Ingredients
Dry
- 1/2 cup (60 g) whole wheat flour or spelt flour
- 1/2 cup (62.5 g) unbleached white wheat flour or all purpose flour
- 1/4 cup (20 g) shredded coconut or use 2 Tablespoons flour if you would like to omit coconut
- 1.5 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/2 tsp (0.5 tsp) cinnamon
- 1/2 tsp (0.5 tsp) ground ginger
- 1/4 tsp (0.25 tsp) cloves
- 1/4 tsp (0.25 tsp) nutmeg
- 1/4 tsp (0.25 tsp) allspice optional
Wet
- 1/4 cup (62.5 ml) almond milk or other non dairy milk to make nut-free
- 1 tsp apple cider vinegar
- 1 Tbsp flax seed meal
- 1/2 cup (122.5 g) pumpkin puree canned, not pumpkin pie mix
- 1/4 tsp (0.25 tsp) salt
- 1 Tbsp molasses
- 2 Tbsp coconut oil not melted or organic canola or softened vegan butter
- 1/2 cup (118.29 g) ground raw sugar
Instructions
- 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
Nutrition
Sara says
November 19, 2013 at 12:25 amQuestion – your recipe instructions say add flax meal, but the ingredients don’t list flax meal or how much. Thanks!
Richa says
November 19, 2013 at 12:27 am1 Tbsp.. added it in the recipe. thanks for catching that. 🙂
Sara says
November 19, 2013 at 1:47 amNo problem 🙂 looking forward to making them!
Symphandra says
November 19, 2013 at 7:41 amHi Richa. Thanks for your wonderful website. I just made these and they are delicious, nice texture and I enjoyed the contrasting chewiness of the coconut shreds. I used half of a sweetener made from steviol glycosides and Erythritrol and half of a very dark molasses type sugar, plus a few sultanas. I will cut back the amount of sugar next try as they were slightly too sweet for me (the substitute sweetener may be sweeter than regular sugar).
Richa says
November 20, 2013 at 8:16 amawesome! with the raw sugar, these are actually not super sweet. sweeteners can be tricky with conversion. glad you liked them 🙂
Swati Sapna says
November 19, 2013 at 11:40 amHave never tried pumpkin muffins, honestly. And pumpkin with coconut is even more intriguing! Must try soon 🙂
Richa says
November 20, 2013 at 8:16 amyou definitely should!
gluten allergy says
November 19, 2013 at 11:56 amOmg!! I just loved your recipe! Thank you so much for sharing..
Richa says
November 20, 2013 at 8:17 amThanks!
Caitlin says
November 19, 2013 at 3:39 pmis there anything more delicious than pumpkin AND coconut?! i don’t think so… except for maybe peanut butter and chocolate.
poor chewie! i hope he starts getting better soon! keep us updated.
Richa says
November 20, 2013 at 8:18 amnope there isnt, atleast for fall 😉
i hope so too. he is on higher dose of cough meds and probably will go through few days of antibiotics. lets see
coconutandberries says
November 19, 2013 at 4:55 pmThese look great! I can’t resist muffins of any kind and also love coconut in everything 🙂
Richa says
November 20, 2013 at 8:19 amI know right. there was a time when i didnt really care much for coconut. coconut in different forms has been growing on me!
Richa says
November 20, 2013 at 8:18 amThis comment has been removed by the author.
Sunday Morning Banana Pancakes says
November 20, 2013 at 6:35 pmOh Richa I am so sorry to hear about Chewie, I quickly glanced at a FB post but wasn’t sure what had happened, sending tons of positive vibes to you and your Chewie!
Renard Moreau says
November 20, 2013 at 9:06 pm[ Smiles ] This is a vegan recipe worthy of trying.
bubblegum casting says
November 24, 2013 at 6:40 pmYum great treat for the holidays!
Corrin Radd says
December 14, 2013 at 6:13 pmThese were so good for breakfast today (I halved the sugar and they still tasted great).
Yulia says
July 3, 2014 at 6:41 pmRicha, do you think this recipe will work as a loaf instead of muffins?
Thanks very much.
Richa says
July 3, 2014 at 8:22 pmyes it should be fine in a loaf.
Richa says
July 6, 2014 at 6:29 ambake for 35 to 40 mins
MB says
January 18, 2015 at 9:26 amLove these! I used Whole Wheat pastry flour and these rose beautifully. Doubled the recipe and it made 16 delicious muffins. Happy because I have more pumpkins to roast and a great recipe to utilize the purée in!
JK says
November 8, 2015 at 7:41 amYet another awesome recipe, using ingredients that I keep on hand. These were delicious and baked up to look just like your picture. There’s really no need for me to look for recipes anywhere else – between your book and website, I am super spoiled. I am so impressed too that you have such a range in the types of recipes that you create. So many of my favorite curries, potatoes, burgers, etc. as well as the most reliably wonderful baked goodies, and most of all, your personality and approach to cooking and life. It’s a real gift that you share.
Richa says
November 8, 2015 at 10:54 amAwesome! so glad these turned out great! Thanks for the wonderful note. At times I am not that adventurous, but blogging helps me get out of the shell to try new ingredients, methods and recipes.
Nancy Paulson says
October 17, 2016 at 6:26 amrecipe says 1/2 ginger: 1/2 tsp ginger powder or 1/2 inch ginger root?
Richa says
October 17, 2016 at 4:41 pm1/2 tsp ground ginger