Pumpkin Muffins With Vanilla Frosting
Tuesday, 19 March, 2019

Pumpkin Muffins With Vanilla Frosting


2 cups of spelt flour
½ cup of coconut sugar
2 teaspoon of baking powder
½ teaspoon of bicarbonate of soda
2 teaspoon of mixed spice
1 teaspoon of cinnamon powder
1 cup of almond milk
1 tablespoon of coconut oil
¼ cup of agave nectar
¾ cup of pumpkin puree



1 cup of cashews, soaked in water for at least 8 hours or over night
1 cup of coconut cream
½ tablespoon of Udo’s Choice Ultimate Oil Blend
1/2 cup of coconut oil
4 tablespoon of agave nectar
1 tsp vanilla extract

Our latest autumn treat, these muffins are packed with warm seasonal flavours like cinnamon, nutmeg and sweet pumpkin. Feel less guilty as they taste Indulgent but are packed with wholesome ingredients designed to boost your essential fatty acids. The vanilla frosting is super creamy and decadent; it balances perfectly with all the other flavours!




Start by preheating the oven at 180 degrees.

In a large bowl mix together the flour, coconut sugar, baking powder, bicarbonate of soda and spices.

In a separate bowl whisk together the almond milk, coconut oil, agave nectar and pumpkin puree. Pour the wet mixture into the flour and gently fold everything together. Be careful not to overmix it as it will result in a too heavy batter.

Scoop out (even better if you use an ice cream scoop) about two tablespoons of the batter for each muffins case.

Bake the muffins in the oven for 25 minutes or until a toothpick comes out clean. Let the muffins cool down in the tray for about 10 minutes before transferring to a cooling rack.



Drain and rinse the soaked cashews and place them into a food processor or blender until you have a complete smooth and creamy mixture. Place the icing in fridge for about 30 minutes to firm up a bit and the frost away the cupcakes!


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