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If you haven’t heard yet, my rescue pup Chewie (pomeranian) has been coughing a lot and has been tentatively diagnosed with Tracheal collapse. His cough suppressant (butraphanol) doesn’t seem to be doing a 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 sugar yum
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!
Spiced Coconut Pumpkin Muffins
Ingredients
Dry
- 1/2 cup whole wheat flour or spelt flour
- 1/2 cup unbleached white wheat flour or all purpose flour
- 1/4 cup shredded coconut, or use 2 Tablespoons flour if you would like to omit coconut
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp allspice, optional
Wet
- 1/4 cup almond milk , or other non dairy milk to make nut-free
- 1 tsp apple cider vinegar
- 1 Tbsp flax seed meal
- 1/2 cup pumpkin puree, canned, not pumpkin pie mix
- 1/4 tsp salt
- 1 Tbsp molasses
- 2 Tbsp coconut oil, not melted or organic canola or softened vegan butter
- 1/2 cup 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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!
Richa, do you think this recipe will work as a loaf instead of muffins?
Thanks very much.
yes it should be fine in a loaf.
bake for 35 to 40 mins
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?
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.
These were so good for breakfast today (I halved the sugar and they still tasted great).
Yum great treat for the holidays!