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Spiced Pumpkin Breakfast Muffin

Servings: 6 muffins


  • 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!