Rooibos Pumpkin Pie Muffins

Lightly spiced pumpkin pie muffins which are moist, fluffy and with a cinnamon sugar nutty crunch topping. These muffins are delicately infused with rooibos tea and are wonderfully rich thanks to the pumpkin puree – they are vegan, healthy, wholesome with gluten-free options.

I am in a patch of pumpkin obsession right now, from spiced lattes to breakfast porridge bowls, overnight oats, toast toppings and more. It was only a matter of time before something baked made it onto the blog. I recently shared the recipe for these Rooibos Pumpkin Pie Muffins on my social media, and I love the recipe so much that I wanted another excuse to share it. Plus, I wanted to make sure you can save this to make year after year.

Rooibos Pumpkin Pie Muffins

The recipe for these muffins is adapted from my Ultimate Banana Bread in terms of ratios and sweetness. It just works every time! Instead of banana, I’ve used pure pumpkin puree (which you can buy in a tin just check it is 100% pumpkin). You can also make your own puree by slicing a pumpkin or squash in half and roasting at 160Fan/180*C for 40-60 minutes until tender and then scoop out the flesh and mash until smooth.

Rooibos Pumpkin Pie Muffins

Add in some gorgeously warming and seasonal pumpkin pie spices, some loose-leaf rooibos tea (I used the one from We Are Tea for this recipe) and some caramel-like coconut sugar. I love the depth and warmth of coconut sugar, but you could use brown sugar, too. I love adding loose-leaf tea to my bakes and the rooibos really boost the warming flavours in this recipe. That said, you can leave this out and they will still taste great.

My favourite flour to bake with at the moment is spelt flour, although I know that plain, wholemeal or a buckwheat flour would also work really well, here. The final element of the bake is the cinnamon sugar-crusted top and crushed pecans to make these muffins extra special.

Rooibos Pumpkin Pie Muffins

I have really got on board the pumpkin pie spice train this year, more so than ever. These Rooibos Pumpkin Pie Muffins are a great celebration of all things festive, wholesome and delicious. They are naturally vegan, egg-free, dairy-free and healthy with lots of warming spices. They are moist, fluffy and hearty with a crunchy top – perfect with a cup of tea straight from the oven or enjoy them cold the next day.

If you are looking for more seasonal bakes, how about my Spiced Apple Cake, Pear Cardamom and Almond Crumble or Pecan and Sultana Pumpkin Pie Spiced Cookies. Remember how easy it is to make your own DIY Pumpkin Pie Spice Blend, too!

Rooibos Pumpkin Pie Muffins

• Servings: 12
• Time: 30 minutes
• Difficulty: easy
• Print

Lightly spiced pumpkin pie muffins which are moist, fluffy and with a cinnamon sugar nutty crunch topping. These muffins are delicately infused with rooibos tea and are wonderfully rich thanks to the pumpkin puree – they are vegan, healthy, wholesome with gluten-free options.

Ingredients

• 250g (1 cup) pumpkin puree
• 1 tsp vanilla essence
• 2 tbsp chia seeds
• 80ml (1/3 cup) plant-based milk
• 2 tbsp oil (e.g. olive, sunflower or coconut)
• 2 tbsp syrup (e.g. maple, honey, fruit)
• 40g (1/4 cup) + 2 tsp coconut sugar
• 2 tsp loose-leaf rooibos tea
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 240g (1 ½ cup) spelt flour
• 40g pecans, crushed
• 50g icing sugar
• 1/3 tsp cinnamon
• 1 tsp plant-based milk

Directions

1. Preheat the oven to 160 Fan/180*C and line a muffin tray with liners.
2. Stir together the pumpkin puree, vanilla essence, chia seeds, plant-based milk, oil, syrup and 40g coconut sugar. Leave for 5 minutes.
3. Now stir in the rooibos tea, pumpkin pie spices, baking powder, bicarbonate of soda and spelt flour. Stir until combined and quite thick.
4. Divide the batter between the muffin cases and top with the crushed pecan nuts and a sprinkling of coconut sugar.
5. Bake for 17-20 minutes until firm on top and an inserted skewer comes out clean.
6. Stir together the icing sugar, cinnamon and plant-based milk until smooth and sticky.
7. Allow the muffins to cool on a rack for 10 minutes before removing from the tin and leave to cool fully. Glaze the muffins with the cinnamon icing sugar while slightly warm or when cold.

Rooibos Pumpkin Pie Muffins

I hope you will love these Rooibos Pumpkin Pie Muffins and you’ll enjoy them all year round. Let me know your thoughts below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. You can also find me on Twitter, Facebook and Pinterest – do say hi!

With pumpkin love x

The original recipe and social media post were sponsored by We Are Tea but not this post. All opinions are my own and their tea is lovely!