Pumpkin Spice Muffins | vegan, gluten-free, oil-free
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
  • 170 g Hokkaido pumpkin (raw, deseeded)
  • 130 g almond flour
  • 80 g coconut sugar
  • 100 g almond butter or any other nut butter as cashew or tahini
  • 120 ml oat milk or preferred plant milk
  • 25 g tapioca flour or cornstarch
  • 2 tsp pumpkin spice
  • 2 tsp natron or baking powder
  • Optional: 2 tbs chocolate chips
  1. Preheat oven (circulating air) to 150° C.
  2. Cut pumpkin into cubes (you can keep the skin when having organic Hokkaido pumpkin) and cook for 10-15 minutes in slightly boiling water.
  3. Transfer pumpkin and oat milk in a blender and puree until smooth.
  4. Add the remaining ingredients (except chocolate chips) and mix to a creamy dough.
  5. The dough has a very thick consistency.
  6. Using a spoon, divide the dough evenly into 12 muffin tins and press in a few chocolate drops if you like.
  7. Bake in the middle of the oven for about 15-20 minutes until golden brown.
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-spice-muffins-vegan-gluten-free-oil-free/