Published On: Thu, Oct 4th, 2018

Halloween spiced pumpkin muffins

With their delicate hints of cinnamon, ginger and nutmeg, these vegan Halloween muffins are certainly aimed more at the adult pallet, but that doesn’t mean the little ones can’t enjoy them as well. They also use the buckwheat flour to keep them gluten-free. Give them a try this year, or at any time over the autumn, just remember to keep them refrigerated.

vegan halloween muffin recipe


Halloween Spiced Pumpkin Muffins

Course Dessert
Cuisine baking, halloween, vegan
Keyword dairy free, dairy free dessert, gluten free, healthy vegan, vegan baking, vegan cake, vegan halloween
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 350-400 g diced pumpkin flesh
  • 1 tbsp flaxseeds ground
  • 4 tbsp cold water

Dry Ingredients

  • 300 g buckwheat flour
  • 1 tsp gluten-free baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 250 g unrefined light brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp mixed spice
  • ½ tsp ground nutmeg

Wet Ingredients

  • 1 tsp vanilla extract
  • 60 g vegan margarine softened
  • 300 ml almond milk
  • 2 tbsp golden syrup
  • 30 g pumpkin seeds plus extra to decorate
  • 1 tub vegan cream cheese

Instructions

  1. Preheat the oven to gas 6/200C/400F.

  2. Cook the pumpkin flesh by either steaming it or putting it in the microwave with a little water and a loose lid. Microwave on 80% power for 6 minutes. Steam for 8-10 minutes until the flesh is soft. Drain and set aside to cool.
  3. Mix the flaxseeds with the water and leave for 10 minutes to form a gloopy mixture. Put all the dry ingredients into a large bowl and combine, then add the wet ingredients, including the flaxseed mixture and the drained pumpkin and blend together with a whisk until you have a smooth batter. Stir in the pumpkin seeds at the end.
  4. Line your muffin tin with the cases and spoon the mixture into each one until about half a centimetre below the top.
  5. Cook at the bottom of the oven for 25 minutes, until a toothpick comes out clean when inserted. Allow to cool and then either pipe or spoon the cream cheese on top. Decorate with some more pumpkin seeds.

Going Vegan by Richard Church features over 100 plant-based recipes, many of which are gluten-free, as well as advice for the new and established vegan. 

Going Vegan is available to purchase on Amazon


About the author

Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…

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