• Tracey Raye

Sweet Pumpkin breakfast muffins

vegan and gluten-free pumpkin muffins

I am so excited about this recipe because I just LOVE a good breakfast muffin!

As a little girl I remember being at the Victoria and Albert Museum cafe; googley-eyed over the tower of fresh wholemeal carrot muffins in front of me. In my mind, they were perfect - super moist with a huge crispy mushroom head and most importantly - they were the size of my head!!

Unfortunately, as I grew older I realised that a lot of the recipes for ‘breakfast muffins’ were full of butter and sugar. I also realised that eating muffins the size of your head can quickly result in a muffin top - and not the crispy delicious kind!

My original plan was to adapt Isa Chandra Moskowitz version from her book ‘Veganomicon’ but I quickly realised that in fact I had none of the required ingredients and it was lashing (Irish for heavily!) rain outside. I did however have some pumpkin puree, spelt flour and trail mix…and so these super delicious breakfast pumpkin muffins were born.

They’re quite dense due to their pumpkin base but also super moist in the middle and crispy on top. They are also rich in zinc, iron, fibre and healthy fats - bonus!!

I baked these muffins in those stand alone cardboard muffin cases for the first time as I still don’t have a muffin tin in my new place - and my oh my, I might just ‘forget’ to buy a muffin tin for a little bit longer - no wash-up is always a winner in my book!!


Makes 12 muffins

1 3/4 cups wholemeal spelt flour (or a gluten-free flour blend)

1 cup coconut sugar (or maple syrup)

1 tbsp baking soda

1/4 tsp salt

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/8 teaspoon ground clove

1/3 cup chopped walnuts

1/4 cup raisins

1 small apple, peeled and chopped

1 cup pumpkin puree

1/2 cup almond milk

1/2 cup extra virgin olive oil (or extra virgin coconut oil)

2 tablespoons molasses

Optional: pumpkin seeds for sprinkling on top


  1. Preheat the oven to 200c. Lightly grease muffin pan (no need to grease cardboard/regular muffin cases if using)

  2. Sift together the flour, sugar, baking powder, salt, spices, walnuts, raisins and apple pieces. In a separate bowl, whisk together the pumpkin, milk, oil and molasses. Add the wet mixture to the dry ingredients and mix.

  3. Fill the muffin cases two-thirds full and sprinkle your pumpkin seeds on top. Bake for 20 minutes until a knife comes out clean.

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