An easy recipe for warmly spiced vegan pumpkin muffins with orange and chia seeds, great served warm with your favourite spread and a strong cup of coffee.
Preheat oven to 200C (390F) and grease a 12 hole muffin pan.
Place all dry ingredients in a large mixing bowl and stir so that everything is evenly mixed. In another bowl, combine the wet ingredients.
Pour the wet ingredients into the dry ingredients then fold everything together (don’t over-mix).
Spoon mixture evenly into each hole of the muffin pan, then bake for 25 minutes or until golden and firm to the touch.
Notes
Use canned pumpkin puree or make your own by cooking chunks of peeled pumpkin until tender, then blending until smooth. Leftovers can be used for soup.
Use a neutral flavoured cooking oil for this recipe (I used grape seed oil).
Nutrition information is estimate.
Recipe first published in the autumn 2019 edition of Nourish Magazine.