Breakfast Muffins

These 1-bowl vegan Breakfast Muffins are full of flavour and spice. The addition of pumpkin in here makes them so much more rich and moist as well as fluffy. Perfect as breakfast on the go, as a snack and even dessert. The pumpkin seeds on a top add a nice toasty little crunch. If you fancy going all out, transform them into cupcakes with some frosting on top. They also contain no refined sugars or gluten and are completely vegan.

I like adding vegetables to cake because they add so much moisture and depth, plus it always makes it more healthier. What’s great about pumpkin is that it’s a rather sweet vegetable so you can even add less sugar to your recipes.

Questions about Breakfast Muffins

How to make breakfast muffins? To make breakfast muffins you will need plain gluten-free flour, baking powder, bicarbonate soda, coconut sugar, pumpkin puree/mash, cinnamon, rapeseed oil and plant milk. Beat together in a bowl to achieve a creamy batter. Pour into prepared cupcake cases then sprinkle with pumpkin seeds. Bake in the oven for 25-30 minutes.

Why add pumpkin to muffins? I really love cake and due to my desire to constantly eat it, it totally makes sense to create healthier versions so I can have that little bit extra! Vegetables added to cakes might seem a little strange, but they really do wonders in terms of adding moisture and extra nutrients.

Say goodbye to dry cakes and hello to your moist veggie ones! Of course the list of vegetables you can add to baked goods goes on, but one of my favourites is pumpkin. It’s mushy so it can be blended in perfectly to a cake mixture since the textures are similar, it’s sweet which means the less sugar you need to add and lastly, it has a really nice earthy flavour which is complemented well by sweet spices like cinnamon.

How to store breakfast muffins You can store muffins in an airtight container for 3-5 days. You can also freeze them for up to 2 months. They will need to be thawed for around 15 minutes and eaten at room temperature. You can also add them straight into the oven from frozen for 15 minutes to eat them warm.

These breakfast muffins are… super easy to rustle up and require just one bowl before being stuck in the oven so you can have utter deliciousness in a matter of minutes without a hideous load of washing to do at the end. Fluffy, light, moist, cinnamon-ny, crispy, healthy, gluten-free, refined-sugar-free, vegan and can be made just in one bowl.

Breakfast Muffin Recipe

Serving size:

Makes 12 muffins

Ingredients for breakfast muffins:

• 300g gluten-free plain flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 90g brown/coconut sugar
• 80ml rapeseed oil
• 80ml plant milk
• 400g pureed pumpkin
• 2 tbsp pumpkin seeds

Method:

1. Preheat oven to 180℃.
2. Combine all dry ingredients in a bowl.
3. Add all wet ingredients to the dry and beat with a wooden spoon.
4. Distribute into muffin tins/cases and sprinkle with pumpkin seeds.
5. Bake for 25-30 minutes.

Made this Recipe?

If you had a go at these breakfast muffins, feel free to mention me on Instagram @food_flaneur, I’d love to check out your pics.

Got a Sweet Tooth?

Then you should definitely check out these recipes:

Chocolate Swiss Roll

Olive Oil Cake

Vegan Carrot Cake

Lemon Polenta Cakes

Mole Cake

Thanks to…

My Darling Vegan for her inspiration in helping me create this recipe. You can find her version here: vegan pumpkin muffins.

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