0 comments / Posted on by Sustenance Food

We love a good muffin with its tender, moist crumb and a crisp, crunchy top. They are also a great excuse to eat  cake for breakfast! I tweaked with our spiced pumpkin tea bread recipe to create a breakfast muffin which is simple, hearty and delicious. 



  • 2 cups all purpose flour
  • ¼ cup wheat flour
  • 1 tsp  baking powder
  • ½ tsp  baking soda
  • Pinch of sea salt
  • 1 tsp  cinnamon
  • 1/2 tsp  nutmeg
  • ½ tsp  ginger
  • ½ tsp cloves
  • 2 cups pumpkin puree (you can use canned fresh. Just roast pumpkins and puree it in the food processor afterwards)
  • 2 eggs
  • ¼ cup brown sugar
  • 2 tbsp coconut oil
  • ½ cup  milk
  • 1 tbsp  lemon juice
  • For the topping:
  • ¼ cup pumpkin seeds
  • ½ cup  Sustenance fig walnut granola


1. Pre-heat oven to 175°C.

2. In a bigbowl, whisk the pumpkins puree with the eggs, brown sugar and coconut oil.

3.In another bowl, sift together flours, baking powder, baking soda, salt and spices.

4. In a small container, mix together the milk with lemon juice and keep aside.

5. Mix in half of the flour mixture to the pumpkin mixture and add the milk.

6. Mix until its smooth and mix in the rest of flour mixture.

7. Line 12 muffins cups with parchment paper liners and fill them with the muffin mixture.

8. In a bowl, mix together  topping ingredients and sprinkle on each muffin.

9. Bake for 45 minutes and let cool down before eating.


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