Pumpkin Spice Muffins

Prep Time

Cook Time


  • 50ml Sunflower Oil

  • 1tsps Vanilla

  • 50ml Oat Milk

  • 150g Soft Brown Sugar

  • 200g Self Raising Flour

  • 1tsps Baking Powder

  • 1/2tsps Salt

  • 2g Flax Seed (mixed with 4 tsp water)

  • 1tsps Cinnamon

  • 1/2tsps Nutmeg

  • 1tsps Mixed Spice

  • 200g Pumpkin Puree (you can make this with fresh pumpkin boiled down with water, or buy ready-made)

  • 50g Walnuts

Shop Ingredients


Combine the flour, baking powder, spices, salt and sugar and mix thoroughly.

In a separate jug, combine the oil, oat milk, vanilla and flax egg and add to the dry ingredients whilst stiring.

Mix in the pumpkin puree. You can make a puree yourself by adding water to your pumpkin pieces over a medium heat, cooking until soft and mashing into a fine pulp (butternut squash also works well).

Chop the walnuts into chunks and add to the mix.

Teaspoon your mix into muffin cases – makes around 6.

Bake the muffins at 180 oC for 25 minutes.

Leave to cool before decorating.

We used a spiced vegan cream cheese frosting and walnuts to top our muffins!