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Feed them right from the start


Vegan Pumpkin Spice Muffins

Serves: 36 mini muffins|Prep: 20 minCook: 25 min

Vegan Gluten Free

Serves: 36 mini muffins|Prep: 20 minCook: 25 min

It’s hard to find healthy Halloween treats that are allergy friendly too, but these Vegan Pumpkin Spice Muffins tick all the boxes. Egg free and Gluten free, they’re rich in flavour, high in protein (won’t add to blood sugar spikes!) and nutritious with a whole cup on pumpkin in the batter. Decorate with melted dark chocolate or fun Halloween cupcake toppers for a festive feel.

Ingredients

Method


2 tbs flaxseed meal
6 tbs filtered water
1/3 cup (80ml) almond milk
1 tsp apple cider vinegar
1 cup (250g) roast pumpkin or pumpkin puree
1/4 - 1/3 cup (60-80ml) maple syrup
1/4 cup (60ml) + 1 tbs coconut oil, melted
1 cup (140g) buckwheat flour
1 cup (120g) almond flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
2 tsp vanilla powder or extract
Pinch sea salt


Equipment
High-speed food processor
1. Preheat oven to 180°C and line a muffin tray with muffin holders.
2. In a small bowl, combine flaxseed meal and filtered water to make flax “eggs”. Refrigerate for 10 mins.
3. Add flax eggs, almond milk, apple cider vinegar, pumpkin, maple syrup and coconut oil in the owl of your food processor and process until smooth.
4. Add rest of the ingredients and process until just combined.
5. Spoon batter into prepared muffin liners and bake in the oven for 20-25 mins or until a cake tester comes out clean.
6. Allow to cool before serving.

Tip:
For a special treat add ½ cup of finely chopped dark chocolate (>70%) to the batter before baking. For a school-friendly version, swap almond milk for milk of choice and almond flour for pumpkin seed meal.

Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to a week or freeze for up to 4 months.


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