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Pumpkin spice muffins

19th November 2017 by bos.kitchen Leave a Comment

pumpkin spice muffins

Hey, friends! How’s November treating ya? Aside from the shorter days and chilly mornings, I think Autumn has so much to offer. An excuse to snuggle up under blankets, drink even more herbal teas and play with new seasonal ingredients, pumpkin being a favourite right now! These pumpkin spice muffins are gently spiced and warming, just the thing with a hot cuppa for breakfast. They’re also the perfect way to use up any pumpkin or squashes you have hanging around your pantry, I’m still working my way through the backlog.

I’ve used cinnamon, cardamom, cloves, nutmeg and allspice in these babies, but feel free to adjust the spices according to your taste, I just love any excuse to use all of them together. Nothing smells more seasonal to me than the smell of cardamom and nutmeg baking in the oven. They’re also made with spelt flour, which I’m diggin’ for it’s wholesome, subtle nutty flavour. If you find regular flour bloats you, give spelt a go, spelt gluten is water soluble and easily broken down by heat, so it’s easier to digest. It’s also packed with many nutrients, minerals and vitamins that you just don’t get in regular wheat flour.

I rarely see pumpkin puree in tins over here, so tend to make my own. I’ve included some instructions on how to make your own pumpkin puree below, if you make too much it’s great for adding to pancakes, oatmeal and pasta sauces, win win! Much better for the environment to make your own too.

Thank you for stopping by and feel free to leave me a comment below or on my page on Instagram, I’d love to hear from you!

Bo xoxoxoxo

 

Pumpkin spice muffins
 
Save Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Author: Bo's Kitchen
Serves: 12 muffins
Ingredients
  • 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)
Instructions
  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.
Notes
*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.
3.5.3226

 

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Filed Under: Cakes/tarts Tagged With: baking, cakes, cinnamon, dairy free, flaxseed, muffins, pumpkin, spelt, spice, vegan

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

This is the carrot cake of dreams 🤩🥕🍰 mel This is the carrot cake of dreams 🤩🥕🍰 melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week 😅 and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too 😋 The best part? It comes together in minutes, the hardest part is grating the carrot! 🥕Enjoy xoxoxo

Carrot Cake

175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger

Topping 

110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts

Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!

#carrotcake #vegancarrotcake #vegancake #dairyfree #dairyfreebaking #dairyfreedesserts #veganbaking #vegandesserts #easyrecipe #veganrecipe #dairyfreerecipe #veganrecipes
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