Whip up an autumnal treat, perfect for a cosy weekend, with these gorgeous vegan muffins.

Baking has become a hobby for many of us over the past few months. Why not try your hand at vegan baking, if you haven’t explored it yet?

These simple-yet-delicious muffins are great for a weekend of relaxing and slow baking, with the pumpkin and peanut butter giving a nod to the autumnal season.

Vegan pumpkin and peanut butter muffins

Serves 12


For the muffins:

2 tablespoons ground flax seed

225g plain flour

1 teaspoon baking powder

180g soft brown sugar

2 teaspoons ground cinnamon

4 heaped tablespoons Whole Earth Smooth Original Peanut butter

200g pumpkin puree

70ml neutral oil, such as mild olive oil

For the optional peanut buttercream:

30g coconut oil, non-dairy spread

70g Whole Earth Smooth Original Peanut Butter

20g icing sugar

½ teaspoon apple cider vinegar or lemon juice


  1. Preheat the oven to 180C/160C fan/gas 4 and grease a 12 hole muffin pan with oil or butter.
  2. If you are making the optional peanut buttercream to top the muffins, start by making it. Measure the coconut oil and peanut butter into a bowl. Heat in the microwave for 20 seconds until the peanut butter melts. Alternatively, melt in a saucepan over a low heat. If using a saucepan, transfer the melted peanut butter mixture to a mixing bowl and sift in the icing sugar (or sift the icing sugar into the bowl that has been in the microwave). Whisk for 30 seconds to combine, then whisk in the vinegar. Cover and chill in the fridge for an hour until set.
  3. Mix the flaxseed with six tablespoons of warm water and set aside.
  4. Sift the flour and baking powder into a mixing bowl and add the sugar and cinnamon. Mix to combine.
  5. In a separate bowl, use a whisk to mix the peanut butter, pumpkin puree and oil together with 25ml water and the flax seed mixture. Fold the peanut butter mixture into the flour using a spatula until no dry spots are visible. If the dough looks very dry (depending on the pumpkin puree), add a couple tablespoons of dairy free milk. Scoop heaped dessert spoons of the mixture into the cupcake holes. Place in the oven to bake for 15 minutes.
  6. Remove from the heat and allow to cool completely before spreading on the peanut butter cream.
  7. The muffins will keep in an airtight container for up to three days.

Looking for more autumn-inspired recipes? Try a pumpkin spiced latte.