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Vegan Pumpkin & Pecan Muffins

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.


  • 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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