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Roast Pumpkin & Walnut Muffins

Prep Time20 mins
Cook Time25 mins
Course: Snack
Keyword: muffin, vegan
Servings: 12


  • 2 tbsp ground linseeds or flax seeds
  • 1/3 cup water
  • 1/3 cup your choice of milk
  • 1 tsp apple cider vinegar
  • 1 1/2 cups wholemeal flour
  • 1 cup almond meal
  • 1 tsp Bicarb soda
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1/4 tsp sea salt
  • 1 cup roasted or steamed pumpkin roasting makes it sweeter
  • 1/2 cup maple syrup
  • 2 tbsp extra virgin olive oil
  • 1/2 cup walnuts, roughly chopped
  • 2 tbsp pumpkin seeds for sprinkling on top


  • Preheat oven to 180 deg C. Line a muffin tray with muffin papers.
  • In a small bowl mix the ground flax seed with the water and set aside.
  • In another small bowl add the milk and apple cider vinegar and set aside.
  • In a medium sized bowl add the flour, almond meal, bicarb sosa, baking powder, spice and salt. Mix together.
  • In a separate bowl whisk together the pumpkin, olive oil, maple syrup, linseed mix and milk until combined.
  • Add the dry ingredients to the wet and stir until just combined. Add the walnuts and gently mix.
  • Fill each muffin tray to 2/3 full. Top with pumpkin seeds.
  • Bake for 20-25 minutes.


Up to 5 days in the fridge or freeze for 3 months.
Serving size
One muffin is one serve