Pumpkin Avocado Muffins (VE)

Ever since moving into Mama Rae’s new apartment, I’ve been spending a great deal of time in the kitchen. Why..? I finally have access to a big oven so my fascination with baking rekindled! At my old house, I only had a small conventional oven, so whenever I baked, I always had countless batches. Christmas baking was rather time consuming. 😛 Anyways, now that I got into healthy eating and living, I’m exploring and experimenting with new recipes! This one for pumpkin avocado muffins is one that I reinvented, taking inspiration from PopSugar’s recipe. I know what you’re thinking.. pumpkin? It’s not even Halloween! And with avocados? Yuck. Trust me though, its quite delicious!

I’m not vegan by any means, but I do like to limit my consumption of animals and animal byproducts just because I’m aware of the unethical practices in the industry.. and the environmental consequences. With that said, I love playing around with vegan recipes! The original is not, but I altered a few ingredients to make it vegan friendly. 



Pumpkin Avocado Muffins

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins
Yields: 16 medium-sized muffins


– 2 cups spelt flour*
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp salt
– 1/2 cup coconut sugar*
– 1 cup pumpkin puree
– 1 avocado, mashed
– 1/2 cup unsweetened applesauce*
– 2 flax eggs*
– 1 tsp vanilla extract
– pumpkin seeds
* spelt flour can be replaced with whole wheat
* coconut sugar has a natural sweeter, caramel flavour, if replacing with other granulated sweeteners, adjust accordingly
* unsweetened applesauce can be replaced with a ripe mashed banana 
* for non-vegans, feel free to use regular eggs (1 flax egg = 1 tbsp grounded flax + 3 tbsp water)


1) Preheat oven to 350F, and line or spray muffin tray. 
2) Prepare flax eggs.
3) In a large bowl, whisk together all dry ingredients except sugar. 
4) In a separate medium bowl, mix wet ingredients, then add sugar. 
5) Combine wet and dry ingredients, and mix thoroughly.
6) Bake for about 18-20 minutes, until a toothpick inserted comes out clean.
7) Let rest in muffin tray for 5 minutes before transferring to cooling rack, and cool for 10 more mins before serving. 
 I made some mini ones too! :3



Nutritional Perks

1) Pumpkin is rich in Vitamin A and beta-carotene, which is great for your eyes.
2) Avocados are full of healthy mono and polyunsaturated fats that support cardiovascular health by lowering bad cholesterol.
3) Pumpkin seeds are good sources of minerals, including phosphorus, magnesium, manganese and copper. 

Let me know if you give this a try, have an awesome long weekend!

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