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Spiced Coconut Pumpkin Muffins. Vegan Recipe

November 18, 2013 By Richa 31 Comments

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Easy Pumpkin Coconut Breakfast Muffins. Moist Pumpkin Muffins with coconut and pumpkin pie spice. Vegan Recipe
 
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Vegan Spiced Coconut Pumpkin Muffins | Vegan Richa
 
Time to open up more Pumpkin cans!
 
And make these Pumpkin muffins. Warm fall spices, a hint of coconut, moist and delicious. I love the coconut flecks in them. The muffins taste even better after a few hours. Add in some pecans or walnuts or pumpkin seeds or change up the spices. These muffins are a keeper. Cant have enough Pumpkin Muffin recipes right :).
 
In case you missed the Potluck that is taking the virtual world by storm, you can follow up the chain of about 150 bloggers, bringing awesome deliciousness here. 
I brought this delicious Cauliflower Broccoli Masala Tart with Potato Black Eyed Pea Crust to the party! It is flavorful, amazing and super healthy. 


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.

Vegan Pumpkin Muffins | Vegan Richa

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!

 
Easy Pumpkin Coconut Breakfast Muffins. Moist Pumpkin Muffins with coconut and pumpkin pie spice. Vegan Recipe
Print Recipe
5 from 1 vote

Spiced Coconut Pumpkin Muffins

Easy Pumpkin Coconut Breakfast Muffins. Moist Pumpkin Muffins with coconut and pumpkin pie spice. Vegan Recipe
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American, Vegan
Servings: 6
Calories: 222kcal
Author: Vegan Richa

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

Nutritional values based on one serving

Nutrition

Nutrition Facts
Spiced Coconut Pumpkin Muffins
Amount Per Serving
Calories 222 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 177mg8%
Potassium 291mg8%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 21g23%
Protein 3g6%
Vitamin A 3175IU64%
Vitamin C 0.8mg1%
Calcium 95mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
 


Filed Under: Breakfast Recipes, fall, soy free Tagged With: muffin, pumpkin, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Cauliflower Broccoli Masala Pie with Potato Black Eyed Pea Crust. Gluten-free Grain-free Recipe for VVP
Chipotle Citrus Tofu and Broccoli and One Dish Vegan Book Review & Giveaway »

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  1. Sara says

    November 19, 2013 at 12:25 am

    Question – your recipe instructions say add flax meal, but the ingredients don’t list flax meal or how much. Thanks!

    Reply
    • Richa says

      November 19, 2013 at 12:27 am

      1 Tbsp.. added it in the recipe. thanks for catching that. 🙂

      Reply
  2. Sara says

    November 19, 2013 at 1:47 am

    No problem 🙂 looking forward to making them!

    Reply
  3. Symphandra says

    November 19, 2013 at 7:41 am

    Hi 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).

    Reply
    • Richa says

      November 20, 2013 at 8:16 am

      awesome! with the raw sugar, these are actually not super sweet. sweeteners can be tricky with conversion. glad you liked them 🙂

      Reply
  4. Swati Sapna says

    November 19, 2013 at 11:40 am

    Have never tried pumpkin muffins, honestly. And pumpkin with coconut is even more intriguing! Must try soon 🙂

    Reply
    • Richa says

      November 20, 2013 at 8:16 am

      you definitely should!

      Reply
  5. gluten allergy says

    November 19, 2013 at 11:56 am

    Omg!! I just loved your recipe! Thank you so much for sharing..

    Reply
    • Richa says

      November 20, 2013 at 8:17 am

      Thanks!

      Reply
  6. Caitlin says

    November 19, 2013 at 3:39 pm

    is 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.

    Reply
    • Richa says

      November 20, 2013 at 8:18 am

      nope 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

      Reply
  7. coconutandberries says

    November 19, 2013 at 4:55 pm

    These look great! I can’t resist muffins of any kind and also love coconut in everything 🙂

    Reply
    • Richa says

      November 20, 2013 at 8:19 am

      I know right. there was a time when i didnt really care much for coconut. coconut in different forms has been growing on me!

      Reply
  8. Richa says

    November 20, 2013 at 8:18 am

    This comment has been removed by the author.

    Reply
  9. Sunday Morning Banana Pancakes says

    November 20, 2013 at 6:35 pm

    Oh 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!

    Reply
  10. Renard Moreau says

    November 20, 2013 at 9:06 pm

    [ Smiles ] This is a vegan recipe worthy of trying.

    Reply
  11. bubblegum casting says

    November 24, 2013 at 6:40 pm

    Yum great treat for the holidays!

    Reply
  12. Corrin Radd says

    December 14, 2013 at 6:13 pm

    These were so good for breakfast today (I halved the sugar and they still tasted great).

    Reply
  13. Yulia says

    July 3, 2014 at 6:41 pm

    Richa, do you think this recipe will work as a loaf instead of muffins?

    Thanks very much.

    Reply
    • Richa says

      July 3, 2014 at 8:22 pm

      yes it should be fine in a loaf.

      Reply
    • Richa says

      July 6, 2014 at 6:29 am

      bake for 35 to 40 mins

      Reply
  14. MB says

    January 18, 2015 at 9:26 am

    Love 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!

    Reply
  15. JK says

    November 8, 2015 at 7:41 am

    5 stars
    Yet 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.

    Reply
    • Richa says

      November 8, 2015 at 10:54 am

      Awesome! 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.

      Reply
  16. Nancy Paulson says

    October 17, 2016 at 6:26 am

    recipe says 1/2 ginger: 1/2 tsp ginger powder or 1/2 inch ginger root?

    Reply
    • Richa says

      October 17, 2016 at 4:41 pm

      1/2 tsp ground ginger

      Reply

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