Jump-start your morning with these gorgeous, flavour-packed pumpkin muffins.
If you fancy a delicious, freshly baked muffin that won’t derail your diet, I’ve got you covered with my yummy, healthy pumpkin muffin recipe.
They are so easy to make! They are light, fluffy and make for a perfect snack any time of the day for plant-based eaters and omnivores alike.
Spiced Pumpkin Breakfast Muffin
- 2 overripe bananas
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil
- 1 tsp baking soda
- 1/3 cup soya milk
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger powder
- 1 tsp vanilla extract
- pinch of salt
- 2 cup plain flour
- Preheat the oven to 180 degrees Celsius, gas mark 4. Line a
muffin tin with cupcake papers and set aside.
- In a bowl, mash the bananas using a fork, then add in all the remaining ingredients leaving the flour till last. Once combined, spoon the mixture into the muffin cases – use an ice cream scoop if you have one, to get nice even muffins.
- At this point (this is optional) you can top each muffin with pumpkin seeds, almonds or other seeds and nuts of your choice.
- Bake in the middle of the oven for around 20-25 minutes or until a toothpick inserted the centre of each muffin comes out clean. Let cool completely on a wire rack before serving. Enjoy!