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Pumpkin spice muffins

Prep Time:

30 mins

Total Time:

15 hours





About the Recipe

These raw vegan muffins are a great tasty and satisfying treat.



800g of peeled chopped pumpkin

1.5 cups of ground almonds

1 cup of dried apricots

1 cup of dates

3 tsp of psyllium husk

2 tsp of cinnamon

1 tsp of nutmeg

Thumb of fresh ginger or a tsp of ginger powder


1 cup of soaked dates

1/4 cup of ground almonds

1 tsp of cinnamon

1/2 tsp of nutmeg

1/2 - 3/4 cups of water to blend


Step 1 Make the muffins by putting all of the ingredients into a high powered blender and blend until think a smooth of a simular consistancy to moist dough.

Step 2 Spoon the muffin dough into 8 large muffin cases.

Step 3 Place the muffins into a dehydrator on 110f for 15 hours.

Step 4 After 5 hours in the dehydrator cut the muffin cases off of the muffins and put them back into the dehydrator for another 10 hours.

Step 5 Make the syrup by putting all of the ingredients into a bullet blender and blend until smooth.

Step 6 Place the muffins onto serving plates, pour the syrup overvthe muffin, serve and enjoy.

Chef's Tips

  • For this recipe you will need a high powered blender, a bullet blender for making the syrup as there is not a large amount so it would be challenging to remove from a large deep blender.

  • For ths recipe you will also need a dehydrator.

  • For this recipe you will need 8 disposable dehydrator worthy but sturdy muffin cases, 2 inches wide and 1.5 inches tall that are able to be cut open a disposed of after use.

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