Spiced Pumpkin Muffin

Posted by Lala Naidu on

The added warming spices make these muffins best for vata-types, and for kapha on occasion.

Spiced Pumpkin Muffin recipe


  • 2 cups organic oat flour or other GF flour
  • 1 cup organic raw oats
  •  cup coconut sugar (or date paste, link in Chef’s Notes)
  • 2 teaspoon ground cinnamon
  • 2 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt (optional)
  • ¼ cup almond butter
  • ½ cup pumpkin puree (from fresh cooked and puréed or BPA-free canned (pumpkin only))
  • ¼ cup ripe banana (mashed)
  • 1 ½ cups plant-based milk (unsweetened)
  • 1 tablespoon apple cider vinegar
  • ¾ cup pecans (chopped)


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. Whisk together the oat flour, whole oats, coconut sugar, spices, baking soda, and baking powder in a large bowl.
  3. In a separate medium bowl whisk together the almond butter, pumpkin puree, banana, plant-based milk, and apple cider vinegar.
  4. Transfer the wet ingredients to the dry ingredients and whisk until combined.
  5. Fold in ½ cup of pecan pieces.
  6. Scoop the muffin mixture into muffin cups.
  7. Top the muffin batter with the remaining pecan pieces.
  8. Bake for 20 minutes or until golden brown on top.

Once cooled, these muffins freeze well.

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