Simple, practical, and full of everyday flavour, Spiced Coconut Pumpkin Muffins is a vegan, vegetarian American, Vegan breakfast made with whole wheat flour or spelt flour, unbleached white wheat flour or all purpose flour, and shredded coconut in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 6
  • Category: Breakfast
  • Cuisine: American, Vegan

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

Method

  1. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.