Pumpkin muffins

There are many ways to use pumpkin puree in the kitchen. One of them is to bake these delicious and fluffy muffins, a recipe from The Vegan Zombie.
  • Passive time: 30 m


  • 1 ½ cups flour 225 g
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. grounded nutmeg
  • 1 ½ tsp. baking powder
  • 1 tsp. baking soda
  • ¾ cups pumpkin puree 165 g
  • ½ cups maple syrup 100 g
  •  cups coconut fat 80 ml
  • 1 tsp. cider vinegar
  • ½ cups apple cidre 120 ml, non-alcoholic
  • 6 dates chopped


  • Preheat oven to 175°C.

  • Mix together in a bowl flour, cinnamon, salt, nutmeg, baking powder and baking soda.

  • In a second bowl scramble pumpkin puree, maple syrup, melted coconut fat, cider vinegar and apple cider together.

  • Mix the ingredients of both bowls together and stirr well. Then fold in grounded dates.

  • Grease the muffin baking tray with coconut fat and distribute the dough evenly in 6 muffin cups.

  • Bake for 20 minutes.

Additional information

The Vegan Zombie Cover
From the book “THE VEGAN ZOMBIE” from Chris Cooney and Jon Tedd. Published by Ventil Verlag.


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