Breakfast & Brunch · Dessert · Recipes · Snacks · Vegan · Vegetarian

Vegan gluten-free pumpkin, orange & spice muffins

It’s pretty rare that I’m in a baking mood (far too exact a science and I really dislike failures) but for whatever reason, I recently felt like just that: being exact and risking failure.  Calling it for 2016 – take more risks!  Still on the vegan bandwagon, and trying to keep things extra complicated by cutting processed flour, I thought I’d make vegan and gluten-free muffins… just for you know, personal enjoyment/torture?!  Loving all things pumpkin right now it seemed only natural to incorporate that baby into the mix as well.  So these came out: Vegan, gluten-free, pumpkin, orange & spice muffins (with coconut whipped cream on top because well, why not?!).  And they are moist yet crumbly and totally MORE-ISH!

In other news, I’ve finally jumped on the instagram bandwagon too (so many changes in 2016!). I’m officially a #er, follow me at @gobblenosh 🙂


Vegan gluten-free pumpkin, orange & spice muffins
Makes 12 muffins


Dry ingredients
1/2C + 1/3C coconut flour
1/2C brown rice flour
1tsp vanilla extract
pinch of salt
2tsp baking powder
1/2tsp baking soda
1/2tsp ground nutmeg
1tsp ground ginger
1 1/2tsp ground cinnamon
1/4C coconut sugar
1/3C sultanas or raisins
1/3C pecans or walnuts, chopped

Wet ingredients
Juice of 1 orange (125ml)
Finely grated zest of 1 orange (1.5-2TB)
1C pumpkin puree (canned or homemade, see para 1 below. You’ll need 1/2 butternut pumpkin)
1/3C coconut oil, melted
3-4TB coconut or maple syrup
1tsp vanilla extract
2/3C soy or nut milk of choice (+maybe up to 1/3C)

2TB ground flaxseeds
4TB water

1 can full-fat chilled coconut milk
optional: 2TB coconut or maple syrup or coconut sugar
nuts for decorating (I used flaked almonds)


1. Preheat over to 180C fan-forced. Place the pumpkin flesh down on baking paper lined tray and roast until cooked through (about 40-50mins). Once cool, scoop flesh out, discarding skin and seeds. Place in food processor or blender and pulse until smooth. Lower temperature of oven to 170C fan-forced for the muffins.
3. To make the “eggs” mix the ground flaxseed with lukewarm water in a small bowl and let sit for about 5-10mins while you continue with the remaining steps.
3. Sift all dry ingredients into a large mixing bowl (keep the nuts and raisins aside for the moment) and combine well. In a separate bowl, add all wet ingredients, including the “eggs”, but only add in 2/3C of the milk, retaining the extra.
4. Pour wet ingredients into dry and fold gently, you may need to add the remaining extra milk (coconut flour absorbs like crazy and its absorbency levels varies between different types of coconut flours. The water level in your pumpkin will also vary hence you need to play this one a little by sight and touch/texture). Fold in the raisins and nuts.
5. Scoop into greased muffin trays/patties and bake for about 25mins.
6. While the muffins are baking, scoop the top part of the chilled coconut milk into a mixing bowl (the water should have set at the bottom of the can and you can use this for porridges or smoothies). Beat the coconut milk until fluffy. You can add some coconut or maple syrup (2TB) or coconut sugar (2TB) at this stage (I didn’t think it was necessary). Once muffins are ready and cooled, spread whipped coconut cream over the top and sprinkle with nuts. Enjoy!


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