- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1 cup flour of your choice
- 1/4 cup plant milk rice milk or oat milk
- 1/4 cup coconut milk melted or other oil – canola, sunflower
- 1 ts baking soda
- 1 ts cinnamon
- 1/4 ts ginger powder
- 1 pinch Salt
- 1 ts Vanilla sugar or a drop of vanilla extract
- 1/2 cup walnuts
Pumpkin is one of my favourite vegetables and I am really constantly experimenting with new recipes… These wonderful muffins came off well after few trials of what I can do with pumpkin puree. When I buy a pumpkin and can’t make use of it right away, I boil or bake it (it can be also steamed), strain it and put it in the refrigerator. This way the pumpkin can remain in the fridge up to 5 days, it can even be frozen but I’ve never done it.
Many different raw desserts can be made with pumpkin puree like that vegan pumpkin cheesecake which is one of the most popular recipes on the blog.
These muffins are juicy, aromatic, very quick to prepare and are vegan (don’t contain eggs and milk). They go well for guests and served with coffee or tea but are also perfect for breakfast.