Spiced Coconut Pumpkin Muffins
Easy Pumpkin Coconut Breakfast Muffins. Moist Pumpkin Muffins with coconut and pumpkin pie spice. Vegan Recipe
Servings: 6
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
- 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
Calories: 222kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 177mg | Potassium: 291mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3175IU | Vitamin C: 0.8mg | Calcium: 95mg | Iron: 1.3mg