Pumpkin spice muffins

"Happy October everyone 🍁🍂! I am oficially joining the pumpkin fall obsession with those muffins. They came out so fluffy, moist and wonderfully spiced. And they’re topped with peanut butter frosting for extra deliciousness. Perfect for cosy fall afternoons."
-- @foodography_by_joanna
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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 10

Recipe Card

For the muffins:


  • 180 g pumpkin puree
  • 220 g oat flour
  • 2 tablespoon tapioca flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 pinch of cardamom
  • 1 tablespoon apple cider vinegar
  • 3 tablespoon maple syrop
  • 3 tablespoon runny peanut butter
  • 6 tablespoons plant milk


  • Step 1

    Pre-heat oven to 180oC. Mix dry ingredients in a bowl. In a separate bowl mix pumpkin puree, apple cider vinegar, maple syrop and runny peanut butter until smooth and well combined. Slowly start adding milk. The batter should be pourable but not too liquid-ish.

  • Step 2

    Pour in the wet ingredients to a bowl with dry ingredients. Gently stir, until combined. If you want, add chopped walnuts.

  • Step 3

    Divide the batter evenly between the cups filling them almost to the top. Bake for 30mins until the toothpick inserted in the middle comes out clean. Place the muffin tray on a cooling rack and leave them to cool before taking them out of the tray.

  • Step 4

    For frosting melt coconut oil and let is cool. Add it to a bowl with peanut butter and beat using a mixer until combined. Add salt and powdered erythritol and beat. Add plant milk and whisk until light and fluffy. Serve on top of the muffins.

For the frosting:


  • 80 g coconut oil
  • 100 g peanut butter
  • 1 teaspoon salt
  • 3 tablespoon powdered erythritol
  • 4 tablespoon plant milk
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