Just in time for halloween, this recipe was kindly contributed to us by blogger Hedi Hearts.


4 tbsp coconut nectar (you can use maple syrup or any other sweetener you might have)
1 tsp baking powder
½ cup coconut oil, melted
1 cup pumpkin puree
1- 2 tsp ground cinnamon
½ tsp nutmeg
½ tsp ground ginger
Pinch of allspice
Pinch of ground cloves
Pinch of salt
1 cup walnuts, roughly chopped


  1. Preheat the oven to 220c/200c fan and grease your muffin tin lightly with coconut oil.
  2. In a bowl, mix together the flour, baking powder, spices and salt. In another bowl, mix the pumpkin puree, cashew milk, coconut oil and coconut nectar.
  3. Mix both bowls together until it forms a smooth dough, then stir in the chopped walnuts.
  4. Divide the dough between your 6 or 12 muffin tin holes and bake for around 20 minutes or, until a toothpick comes out clean.
  5. Let them cool down in the tin for a few minutes before transferring to a cooling rack.