Pumpkin spice muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 2½ cup spelt flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • ¼ tsp ground cardamom
  • Pinch of ground cloves
  • ¼ tsp nutmeg
  • ½ tsp allspice
  • 5 tbsp vegan marg
  • 1 cup light brown sugar/coconut sugar
  • ¼ cup veg oil
  • 1 cup pumpkin puree*
  • 2 flax eggs (2 tbsp flax mixed with 5 tbsp water)
  • ¾ cup buttermilk (3/4 cup soya milk and 1 tsp apple cider vinegar)
  1. Preheat oven to 190•c and line a 12 cup muffins tin with cake cases. In a large bowl, mix spelt flour, baking soda, salt, cinnamon, cardamom, nutmeg, all spice and cloves.
  2. In a medium bowl beat together vegan margarine and coconut sugar until well combined, or cream together with the paddle attachment of a stand mixer. Make flax eggs and set aside for 2 minutes to thicken.To the margarine and sugar, add oil, pumpkin puree, flax eggs and vegan buttermilk. Mix well until smooth. Fold in the flour mix until just combined into a batter. Try not to overmix, or the muffins will be heavy.
  3. Fill each cake case ¾ full with the mixture and sprinkle on pumpkin and sesame seeds and extra coconut sugar if desired. Bake for 23-25 minutes, until a toothpick comes out clean. Remove from the oven and let cool for a few minutes before transferring to a rack to cool completely. Extra delicious served warm with a piping hot cup of tea, but keep well for up to 4 days in a tin.
*If you're making your own pumpkin/squash puree, simply deseed and chop your squash into slices and roast in the oven at around 180•c for 40 minutes, until soft. Remove the peel and blend in a food processor until smooth.
Recipe by Bo's Kitchen at http://www.boskitchen.com/pumpkinspicemuffins/