These tasty, autumnal bakes are inspired by the ever-growing phenomenon of pumpkin spiced EVERYTHING. Even if you don’t buy into the world of PSLs (Pumpkin Spiced Lattes) etc., this tasty vegan muffin recipe is worth a punt, and might put you a little out of your comfort zone with some interesting ingredients that can stay in your repertoire forever. We’ve even linked them up for you so you know where to find them or how to make them!

INGREDIENTS

• 250g All Purpose Flour
• 200g Brown Sugar
• 100g White Sugar
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 3 and 1/2 tsp Pumpkin Pie Spice (either make your own or just use mixed spice!)
• 1 and 1/2 cups (337g) Pumpkin Purée (canned or fresh)
• 1 tsp Vanilla Extract
• 1/4 cup (60ml) Coconut Oil (Melted)
• 1 Tbsp Apple Cider Vinegar (highly optional)
• 1 Flax Egg (1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water) or try one of these alternatives
• 100g Pecan Nuts (chopped)
• 26g Indie Bay Snacks Spelt & Rock Salt (slightly crushed) or even our new Chocolate Bites!

METHOD

1. Preheat the oven to 350°F (180°C). Neatly arrange muffin cases in a muffin tray and get annoyed that they won’t stay put. Don’t worry, the batter will hold them in place.
2. Sift the flour into a mixing bowl and add the baking soda, baking powder, salt and pumpkin pie spice.
3. Prepare your flax egg by adding 1 Tbsp of ground flaxseed meal to a bowl and then pouring in 3 Tbsp of hot water and allowing to sit for a minute to become gloopy. (or prepare your alternative egg as appropriate)
4. Then add the brown and white sugar, pumpkin purée, vanilla, melted coconut oil and apple cider vinegar (if using) to the mixing bowl.
5. Add your not-an-egg.
6. Mix together with a spoon until well combined. The batter will be thick.
7. Lastly, add the pecan nuts and stir in.
8. Divide the batter evenly amongst the cases in your prepared muffin tray. Add some lightly crushed bits of Indie Bay for a tasty crunchy, crumble style topping!
9. Bake in the oven for 25-30 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
10. Whip them out of the oven, leave to cool for 10 mins in the tray, then move to a wire rack to cool fully.
11. (If you’re feeling naughty, you can whizz up a cream cheese glaze with 50g of cream cheese, 1 tbsp milk and 2 tbsp icing sugar.)

Although we’re pitching these as healthy-ish vegan muffin recipe (the pumpkin totally counts as 1 of our 5-a-day right?) the glaze is totally worth it. Trust us.