Spiced Pumpkin Muffins with Peanut Butter Frosting (vegan & gluten free)

I’m fully embracing autumn with these cute little pumpkin muffins. It’s definitely one of my favouite times of the year, dispite the shortening days which plays havoc with my recipe development and photography timings but what can be done right? I just absolutely love all the gorgeous autumnal produce.

So these muffins started off with peanut butter within the mix, but by a happy accident (I forgot to put it into a batch 😂) I decided they are better without as they are a little lighter but clearly I has to put the peanut butter somewhere- so they Now have a decedent peanut butter coconut topping.
I think the topping really elevates them, but if you don’t want to top the muffins they are still delicious and a bit less indulgent.

You can use pumpkin or squash as the base so you can make these at any time of the year!

I’d love your feedback, are they sweet enough for you?
Enjoy, Niki xx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  8 servings
  15 minutes preparation time
  1 hr cook time


  • 2 1/2 cups /425g steamed squash or pumpkin
  • 3 tsp pumpkin spice mix or 1 tsp cinnamon, 1 tsp ground ginger, 1/2 tsp nutmeg, 1/2 tsp ground cloves
  • 3 tbsp coconut sugar
  • 1 tsp Baking powder
  • 1 tsp baking soda
  • Pinch sea salt
  • 1 tbsp coconut yogurt
  • 4 tbsp Maple syrup
  • 1 tbsp Apple cider vinegar
  • 1 tsp Vanilla essence
  • 200g 1 1/2 cup fine oatmeal or Oat bran
  • 3 tbsp sunflower seeds
  • 3 tbsp ground flax
  • 3 tbsp sesame seeds


  • Frosting;
  • 2 tsp coconut yogurt
  • 2 tsp peanut butter
  • 1 tsp maple syrup
  • 1/2 tsp Vanilla essence
  • Pinch sea salt
  • Toasted almonds


Makes aprox 8 mini muffins

  1. Firstly peel and chop the squash/pumpkin into small- ish cubes.
  2. Add to your steamer and steam for aprox 10 minutes or until soft. Set aside.
  3. Add the cooled squash to a food processor and blitz until very smooth and creamy. Add in all the remaining ingredients apart from the Oats and seeds and blitz again to combine throughly.
  4. Transfer to a large bowl and stir in the oat bran and seeds. Stir throughly to combine.
  5. Add 8 muffin cases to your muffin/cupcake tray and dollop in the mixture – dividing between the cases.
  6. Top with a little coconut sugar and flaked almonds (if you’re not topping with peanut coconut frosting).
  7. Bake on a medium heat from 20 minutes until cooked through. Then allow to cool

To make the frosting;

  1. Add all the into a small bowl and mix to combine.
  2. When the muffins have cooled, dollop the frosting on top.

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  1. Bashirah on October 13, 2018 at 10:55 am

    Feeling all warme. &😍spice. 😋 yum

    • Niki on October 18, 2018 at 7:47 pm


  2. GirlsGospel on January 9, 2019 at 11:33 am

    Oh my giddy aunt! These look good! New vegan here, and I’m always looking for vegan recipes which show veganism isn’t just about “rabbit food”! I’ll be back soon for more yumminess!

    • Niki on January 10, 2019 at 7:31 pm

      So happy you like!
      Niki xx

  3. Clementine on October 27, 2019 at 11:13 am

    I made these yesterday to use up some of the pumpkin from pumpkin carving.. they were really easy to make and the consistency is great; firm with a little bit of sponginess. The spice mix is perfect and the sweetness is spot on. Thanks for sharing such a great pumpkin recipe 😊🎃

    • Niki on November 3, 2019 at 10:14 am

      Fantastic! So happy to hear xxx

  4. […] This recipe was republished with permission from Rebel Recipes. Find the original recipe here. […]

  5. […] To make the frosting:This recipe was republished with permission from Rebel Recipes. Find the original recipe here. […]

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