Pumpkin Spice Muffins
- 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
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 mixing thoroughly.
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). Try to cook off as much excess water as possible.
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!
As an alternative topping, you can combine 25g margarine, 20g oats, 20g flour and 10g of Demerara sugar to make a crumble. Add this to the top of the muffins before cooking.