Vegan Pumpkin & Pecan Muffins

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Pumpkin Seeds

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JustIngredients Pumpkin Seeds

You'll want to try our spiced autumnal muffins. Decorated with our halved pecans and pumpkin seeds this recipe is delicious, simple and looks great.

Cook Time

20 Minutes




2 teaspoon Ground cinnamon
3/4 teaspoon Ground ginger
1 Pumpkin or 300g of Pumpkin Puree
225g Flour
100g Sugar
100g Brown sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
120ml Almond milk
Maple syrup Optional


Preheat the oven to 190C.

Add the flour, sugars, salt, cinnamon, ground ginger, ground cinnamon and baking powder to a mixing bowl and mix to combine the ingredients.

Cut your pumpkin in to quarters, peel and cut in to chunks and boil in water until the pumpkin chunks are tender. Add the chunks to a food processor to form a pumpkin puree.

Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife. Add the pumpkin puree, melted coconut oil, almond milk and half of the vanilla pod seeds to the mixing bowl and stir.

Line a cupcake tin with paper cases and spoon out the mixture evenly in to each case. Bake for 20 minutes or until a toothpick inserted comes out clean.

Leave to cool and place a pecan in the middle and sprinkle pumpkin seeds around the top of the muffin. You can add a drizzle of maple syrup on top to add a more sweetness if required.

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