1. Homepage
  2. Breads & Baking
  3. Vegan Pumpkin Muffins

Vegan Pumpkin Muffins

  • recipe image cover





You can make this recipe one of two ways:

  1. Use leftover mashed pumpkin
  2. Roast pumpkin wedges coated in extra herbs and spices (the same ones we use in the recipe) for loads more flavour and a delicious aroma in your kitchen.

We used method 2 for the first trial and method 1 for the second. Both taste great, but I’m a fan of the second method.. this recipe came about when I couldn’t think of something different to the conventional muffin flavours. I opened the crisper draw of the fridge and there was a small third of a kent pumpkin left, fortunately not enough for a soup but just enough to trial something else.

I’d already started scooping out the seeds and preheated the oven when I realised I didn’t know what else to use to form a recipe with this. Nevertheless!

I coated my pumpkin wedges in cajun, cumin, garam masala and a little paprika (the same spices used in the recipe) so that they baked on to the flesh, you can just add these when you’re bringing the whole recipe together if you like but I love the smells these spices output when you open the oven door AND they taste amazing, so a little extra doesn’t hurt 😉


1/3 small kent pumpkin
2 tsp. mild cajun spices
3 tsp. cumin, ground
2 tsp. garam masala
2 tsp. paprika
200g gluten free SR flour
1 tsp. baking powder
120g. chickpeas (drained)
2 spring onions (green only)
2 tbsp. tofutti
2 tbsp. extra virgin olive oil
3/4 c. rice milk
1/4 c. pepitas to top


Preheat oven to 225C (fan forced)
Line a shallow tray with baking paper.
Slice the pumpkin into thin wedges, scoop out the seeds and discard.
Coat the pumpkin wedges in the extra virgin olive oil and one teaspoon of the cajun, cumin, garam masala and paprika. Rub all over the pumpkin.
Roast for 30 minutes or until soft.
Once cooked, carefully slice off the skin and discard.
Reduce the oven temperature to 200.
Place the tofutti, pumpkin and chickpeas into a blender and process until slightly chunky, but mostly smooth.
Pour the mixture into a bowl. Sift in the flour and baking powder.
Add the remaining spices.
Roughly dice the spring onions and add to the mixing bowl.
Add 1/2 the milk and stir until a thick mixture forms. Add the remaining milk and mix briefly until everything is combined.
Grease a muffin tray and spoon the mixture in.
Top each muffin with pepitas.
Bake for 45-50 minutes, until golden on top and a skewer comes out clean.
Allow to cool in the tray for 20 minutes before serving.
Store refrigerated in an air tight container for 3-5 days.