Recipe and Photography: Amber Bremner

These pumpkin muffins are easy to make and will fill your home with the delicious smell of orange and sweet spices while they’re cooking. They’re lovely served warm with butter or your favourite spread, and just right with a cup of coffee for breakfast. Use a neutral-flavoured cooking oil for this recipe (I used grape seed oil). Chia seeds are a good source of omega-3 fatty acids, and along with the pumpkin puree they help as a binder in this eggless recipe.

Dry ingredients
2 cups flour
½ cup brown sugar
¼ cup ground almonds
2 tbsp chia seeds
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp baking soda
pinch of salt

Wet ingredients
1 cup pumpkin puree
½ cup almond milk (or milk of your choice)
¼ cup oil
1 tsp natural vanilla extract
zest of one orange

Preheat oven to 200°C and grease a 12-hole muffin pan.

Place all dry ingredients in a large mixing bowl and stir so that everything is evenly mixed. In another bowl, combine the wet ingredients.

Pour the wet ingredients into the dry ingredients then fold everything together (don’t over-mix).

Spoon mixture evenly into each hole of the muffin pan, then bake for 25 minutes or until golden and firm to the touch.

Amber Bremner
Quite Good Food

Amber Bremner is the author of popular plant-based food blog Quite Good Food. A champion for cooking and eating food that make you feel good, she believes small changes in the way we approach food have the power to make a difference.

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