The perfect muffin recipe for a cold winter’s day; spiced pumpkin muffins. Pumpkin muffins spiced with cinnamon, nutmeg and ginger creates a sweet warmth and lovely aroma. These go so well with a nice cup of hot coffee for morning tea or an afternoon snack.
The coconut oil in this pumpkin muffin recipe makes these muffins deliciously moist and the coconut milk adds to it’s richness and aromas. This is the recipe for you, if you’re looking for a healthy variety which is so yummy without being loaded with sugar. The natural sweetness of the mash pumpkin plus just a touch of brown sugar gives it all the delicious sweetness it needs.
There are so many variations you can do with these super moist pumpkin muffins, whether it’s sweet with dried fruits and nuts or savoury with cheese and chives, the list is endless. Today, I’ve decided to go with a sprinkle of pumpkin kernels on the top for a nice crunch plus it gives my muffins a pretty touch. If you decide to, these beautiful muffins go nicely served with butter and jam or cream cheese.
These flavour-filled pumpkin muffins have got to be the best make ahead breakfast on-the-go I’ve had this winter. Not to mention, these yummy and nutritious alternative are awesome for kids snack boxes. Just add chocolate chips or raisins to entice them. If you’re making these for a lovely high tea party with the girls, just use a mini muffin tray and add a twist of cream cheese frosting. Another way you could go for those with a sweet tooth is just a sprinkle cinnamon sugar before baking to create a crunchy sweet top.