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Spiced Pumpkin Breakfast Muffin

Carved your pumpkin this Halloween and unsure of what to do with the leftovers? Bake a batch of  @LetsEatSmart’s delicious pumpkin breakfast muffins to enjoy on the go!

Serves 6


  • 2 overripe bananas
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut oil
  • 1 tsp baking soda
  • 1/3 cup soya milk
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 cups plain flour



  1. Preheat the oven to 180 degrees Celsius, gas mark 4. Line a
    muffin tin with cupcake papers and set aside
  2. In a bowl, mash the bananas using a fork, then add in all
    the remaining ingredients leaving the flour till last
  3. Once combined, spoon the mixture into the muffin cases –
    use an ice cream scoop if you have one, to get nice even
  4. At this point (this is optional) you can top each muffin with
    pumpkin seeds, almonds or other seeds and nuts of your
  5. Bake in the middle of the oven for around 20-25 minutes or
    until a toothpick inserted the centre of each muffin comes
    out clean
  6. Let cool completely on a wire rack before serving

For more recipes, visit @LetsEatSmart’s blog here.

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