Spiced Coconut Pumpkin Muffins. Vegan Recipe

Time to open up more Pumpkin cans!

And make these Pumpkin muffins. Warm fall spices, a hint of coconut, moist and delicious. I love the coconut flecks in them. The muffins taste even better after a few hours. Add in some pecans or walnuts or pumpkin seeds or change up the spices. These muffins are a keeper. Cant have enough Pumpkin Muffin recipes right :).

In case you missed the Potluck that is taking the virtual world by storm, you can follow up the chain of about 150 bloggers, bringing awesome deliciousness here. 

I brought this delicious Cauliflower Broccoli Masala Tart with Potato Black Eyed Pea Crust to the party! It is flavorful, amazing and super healthy. 

If you haven't heard yet, my rescue pup Chewie (pomeranian) has been coughing a lot and has been tentatively diagnosed with Tracheal collapse. His cough suppressant (butraphanol) doesn't seem to be doing a good job. We will be talking to his vet again tomorrow. If anyone has any pointers for natural remedies to help ease his coughing and dealing with the collapsed trachea, please do write to me on the post, email or on any of my social media.



More Fall Breakfast options

Baked Spiced Sweet Potato Doughnuts with Cinnamon sugar yum
Baked Coconut Crusted French Toasts 
Pumpkin Spice Nog Pancakes
Cinnamon Roll Pancakes
Spiced apple Cake with Salted Caramel 
Pumpkin Breakfast Loaf. GF
Zesty Coconut Macaroons and Pistachio Thumbprints with cranberry sauce 

Steps:

Mix up all the dry ingredients in one bowl. In another bowl, curdle the almond milk and then add the rest under wet ingredients. 



Mix the dry into the wet until just about combined. Spoon the batter or pipe into muffin pan. 
Bake until toothpick from the center comes out clean. Serve warm



Spiced Coconut Pumpkin Muffins
Allergen Information: Free from Dairy,egg, corn, soy, yeast, palm oil, nut. 

Makes 6-7 muffins. Easily doubled
Ingredients:
Dry:
1/2 cup whole wheat flour or spelt flour

1/2 cup unbleached white wheat flour or all purpose flour

1/4 cup shredded coconut (or use 2 Tablespoons flour if you would like to omit coconut)

1.5 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon

1/2 ginger

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp allspice(optional)

Wet:

1/4 cup almond milk or other non dairy milk to make nut-free

1 tsp apple cider vinegar
1 Tbsp flax seed meal

1/2 cup pumpkin puree (canned, not pumpkin pie mix)

1/4 tsp salt

1 Tbsp molasses

2 Tbsp coconut oil (not melted) or organic canola or softened vegan butter

1/2 cup ground raw sugar 

Method:

Preheat the oven to 400 degrees F. In a large bowl, mix all the dry ingredients and keep ready. In another bowl, add the vinegar to almond milk and let curdle for a minute. Add the flax meal and mix. Add the pumpkin puree, salt, molasses, sugar and oil and mix well to combine. Add the wet to the dry and and mix till just about combined into a stiff-ish batter. Do not over mix. Spoon or pipe the batter into lined or greased muffin pan. Bake for 18-19 minutes or until a toothpick form the center comes out clean.

These muffins are being shared at Allergy Free Wednesdays, Ricki's wellness weekend