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Easy Pumpkin Coconut Breakfast Muffins. Moist Pumpkin Muffins with coconut and pumpkin pie spice. Vegan Recipe
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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 youhaven’theard yet, my rescue pup Chewie (pomeranian) has been coughing a lot and has been tentatively diagnosed with Tracheal collapse. His coughsuppressant(butraphanol) doesn’t seem to be doinga 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 sugaryum
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
Warm Vegan Pumpkin Muffins out of the oven!
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5 from 3 votes
Spiced Coconut Pumpkin Muffins
Easy Pumpkin Coconut Breakfast Muffins. Moist Pumpkin Muffins with coconut and pumpkin pie spice. Vegan Recipe
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American, Vegan
Servings: 6
Calories: 222kcal
Author: Vegan Richa
Ingredients
Dry
- ½ cup (60 g) whole wheat flour or spelt flour
- ½ cup (62.5 g) unbleached white wheat flour or all purpose flour
- ¼ cup (20 g) shredded coconut or use 2 Tablespoons flour if you would like to omit coconut
- 1.5 tsp baking powder
- ¼ tsp (0.25 tsp) baking soda
- ½ tsp (0.5 tsp) cinnamon
- ½ tsp (0.5 tsp) ground ginger
- ¼ tsp (0.25 tsp) cloves
- ¼ tsp (0.25 tsp) nutmeg
- ¼ tsp (0.25 tsp) allspice optional
Wet
- ¼ cup (62.5 ml) almond milk or other non dairy milk to make nut-free
- 1 tsp apple cider vinegar
- 1 Tbsp flax seed meal
- ½ cup (122.5 g) pumpkin puree canned, not pumpkin pie mix
- ¼ tsp (0.25 tsp) salt
- 1 Tbsp molasses
- 2 Tbsp coconut oil not melted or organic canola or softened vegan butter
- ½ cup (118.29 g) ground raw sugar
Instructions
Preheat the oven to 400 degrees F / 200ºc. 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.
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Spiced Coconut Pumpkin Muffins
Amount Per Serving
Calories 222Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 177mg8%
Potassium 291mg8%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 21g23%
Protein 3g6%
Vitamin A 3175IU64%
Vitamin C 0.8mg1%
Calcium 95mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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More Vegan Breakfast Recipes
- Lemon Blueberry Scones (oil-free. gluten-free option)
- Spinach and Cheese Savory Scones (30 minutes, gf option)
- Gluten-Free Lemon Blueberry Pancakes (grain-free, vegan, 1 bowl)
- Rava Idli Waffles or Pancakes (Savory semolina waffles)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Serena
Hi Richa! I doubled the recipe and made a loaf. It was AMAZING. Super moist and flavourful.Reply
Vegan Richa Support
thank you! yay!
Reply
Nancy Paulson
recipe says 1/2 ginger: 1/2 tsp ginger powder or 1/2 inch ginger root?
Reply
Richa
1/2 tsp ground ginger
Reply
JK
Yet another awesome recipe, using ingredients that I keep on hand. These were delicious and baked up to look just like your picture. There’s really no need for me to look for recipes anywhere else – between your book and website, I am super spoiled. I am so impressed too that you have such a range in the types of recipes that you create. So many of my favorite curries, potatoes, burgers, etc. as well as the most reliably wonderful baked goodies, and most of all, your personality and approach to cooking and life. It’s a real gift that you share.Reply
Richa
Awesome! so glad these turned out great! Thanks for the wonderful note. At times I am not that adventurous, but blogging helps me get out of the shell to try new ingredients, methods and recipes.
Reply
MB
Love these! I used Whole Wheat pastry flour and these rose beautifully. Doubled the recipe and it made 16 delicious muffins. Happy because I have more pumpkins to roast and a great recipe to utilize the purée in!
Reply
Yulia
See AlsoEasy Flatbread Recipe (VIDEO)Richa, do you think this recipe will work as a loaf instead of muffins?
Thanks very much.
Reply
Richa
yes it should be fine in a loaf.
Reply
Richa
bake for 35 to 40 mins
Reply
LL
Yum yum. So easy and good. I made with sweet potato purée and half the sugar. Definitely still sweet enough. Next time I’ll omit the cloves since I think I’m a bit sensitive to those. Question: how do I store these?Reply
Vegan Richa Support
Line an airtight container or zip-lock bag with paper towel and place the muffins in a single layer. put another paper towel on top of the muffins as well.
Reply
Corrin Radd
These were so good for breakfast today (I halved the sugar and they still tasted great).
Reply
bubblegum casting
Yum great treat for the holidays!
Reply
Renard Moreau
[ Smiles ] This is a vegan recipe worthy of trying.
Reply
Sunday Morning Banana Pancakes
Oh Richa I am so sorry to hear about Chewie, I quickly glanced at a FB post but wasn’t sure what had happened, sending tons of positive vibes to you and your Chewie!
Reply
Richa
This comment has been removed by the author.
Reply
coconutandberries
These look great! I can’t resist muffins of any kind and also love coconut in everything 🙂
Reply
Richa
I know right. there was a time when i didnt really care much for coconut. coconut in different forms has been growing on me!
Reply
Caitlin
is there anything more delicious than pumpkin AND coconut?! i don’t think so… except for maybe peanut butter and chocolate.
poor chewie! i hope he starts getting better soon! keep us updated.
Reply
Richa
nope there isnt, atleast for fall 😉
i hope so too. he is on higher dose of cough meds and probably will go through few days of antibiotics. lets see
Reply
gluten allergy
Omg!! I just loved your recipe! Thank you so much for sharing..
Reply
Richa
Thanks!
Reply
Swati Sapna
Have never tried pumpkin muffins, honestly. And pumpkin with coconut is even more intriguing! Must try soon 🙂
Reply
Richa
you definitely should!
Reply
Symphandra
Hi Richa. Thanks for your wonderful website. I just made these and they are delicious, nice texture and I enjoyed the contrasting chewiness of the coconut shreds. I used half of a sweetener made from steviol glycosides and Erythritrol and half of a very dark molasses type sugar, plus a few sultanas. I will cut back the amount of sugar next try as they were slightly too sweet for me (the substitute sweetener may be sweeter than regular sugar).
Reply
Richa
awesome! with the raw sugar, these are actually not super sweet. sweeteners can be tricky with conversion. glad you liked them 🙂
Reply
Sara
No problem 🙂 looking forward to making them!
Reply
Sara
Question – your recipe instructions say add flax meal, but the ingredients don’t list flax meal or how much. Thanks!
Reply
Richa
1 Tbsp.. added it in the recipe. thanks for catching that. 🙂
Reply
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