Those who know me well in the States, know that I have a pumpkin problem. I was never that into Pumpkin Pie (although that has changed), but when Starbucks released the notorious Pumpkin Spice Latte many years ago, a pumpkin junkie was born. Whether in coffee, baked treats, smoothies, ice cream, cheesecake, ravioli, you name it… if it has pumpkin in it, I will eat it and probably with a little more gusto than is ladylike.
Flavor aside, the health benefits of pumpkin are also something to get excited about. That orange gourd-like squash is packed with vitamin A, vitamin C, fiber, beta-carotene (an anti-oxidant that plays a role in cancer prevention and is great for your skin), potassium, to name a few.
Pumpkin Spice is a seasonal favorite associated with Autumn, Halloween and Thanksgiving in America, and since it is Autumn (verging on Winter) here in South Africa, my taste buds were calling. Below is a recipe for Pumpkin Spice Muffins that I adapted from Oh Ladycakes‘. These muffins are seriously one of the best things to ever come out of my kitchen, they are vegan and make a delicious treat or indulgent breakfast, enjoy!
Pumpkin Spice Muffins
makes 12 muffins
½ c. melted coconut oil
¾ c. raw organic sugar (or granulated sweetener of choice)
1 TBSP blackstrap molasses
2 tsp vanilla extract
1 cup pumpkin puree*
1 teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
½ teaspoon of ground ginger
¾ teaspoon of salt
1 teaspoon of baking soda
½ c. coconut cream
2 ¼ cups of whole wheat flour (or flour of choice)
¼ cup of unsweetened finely shredded coconut
3 TBSP of coconut oil (in its hard state, should resemble a cold butter texture)
¼ cup of sugar
1/2 tablespoon of molasses
6 TBSP of flour
2 tsp of cinnamon
½ teaspoon of vanilla
Pinch of salt
*pumpkin puree is found canned in the States, so if you don’t have access to the canned version just steam some pumpkin and blend.
1. Preheat oven to 190C and line a regular-sized muffin tray with 12 liners or simply grease the tray
2. In a large bowl mix melted coconut oil, sugar, blackstrap molasses and vanilla.
3. Add pumpkin puree, spices, salt, baking soda and mix
4. Slowly add cream and flour, and mix
5. Stir in coconut and divide between muffin cups (you’ll want to fill each tin about 2/3 of the way). Set aside.
6. For the crumble topping: in a separate bowl cut the coconut oil with the rest of the crumble ingredients, until it feels like coarse meal, a few large clumps are fine.
7. Divide the mixture between all 12 muffins
8. Pop them into the oven for about 20 minutes
Enjoy your weekend!