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It’s time to start fully embracing autumn with these cute little pumpkin muffins, ideal for those lazy mornings in bed, or on the commute to work
Duration1 min
Cook Time1 min


  • 2 1/2 cups /425g steamed squash or pumpkin
  • 3 tsp pumpkin spice mix or 1 tsp cinnamon 1 tsp ground ginger, 1/2 tsp nutmeg, 1/2 tsp ground cloves
  • 3 tbsp coconut sugar
  • 1 tsp Baking powder
  • 1 tsp baking soda
  • Pinch sea salt
  • 1 tbsp coconut yogurt
  • 4 tbsp Maple syrup
  • 1 tbsp Apple cider vinegar
  • 1 tsp Vanilla essence
  • 200 g 1 1/2 cup fine oatmeal or Oat bran
  • 3 tbsp sunflower seeds
  • 3 tbsp ground flax
  • 3 tbsp sesame seeds
  • 2 tsp coconut yogurt
  • 2 tsp peanut butter
  • 1 tsp maple syrup
  • 1/2 tsp Vanilla essence
  • Pinch sea salt
  • Toasted almonds


  • Firstly peel and chop the squash/pumpkin into small- ish cubes.
  • Add to your steamer and steam for aprox 10 minutes or until soft. Set aside.
  • Add the cooled squash to a food processor and blitz until very smooth and creamy. Add in all the remaining ingredients apart from the Oats and seeds and blitz again to combine throughly.
  • Transfer to a large bowl and stir in the oat bran and seeds. Stir throughly to combine.
  • Add 8 muffin cases to your muffin/cupcake tray and dollop in the mixture – dividing between the cases.
  • Top with a little coconut sugar and flaked almonds (if you’re not topping with peanut coconut frosting).
  • Bake on a medium heat from 20 minutes until cooked through. Then allow to cool

To make the frosting:

  • Add all the into a small bowl and mix to combine.
  • When the muffins have cooled, dollop the frosting on top.
To make the frosting:This recipe was republished with permission from Rebel Recipes. Find the original recipe here.

Niki (Rebel Recipes)

Niki named her blog Rebel Recipes, because it's all about non-conformity. 'There are unwritten rules that say indulgent food is bad for you and healthy food is boring'. As a passionate foodie, she refuses to accept that this had to be the case.