Easy Pumpkin Muffins (Vegan)


15 ounces canned pumpkin (or fresh pureed pumpkin)

1/3 cup melted coconut oil

3.5 TBS Coconut Cloud Pumpkin Spice creamer

½ cup hot water

1 ¼ cups brown sugar, packed

1 ¾ cups all purpose flour

1 TBS baking powder

¼ tsp salt

2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp ground cloves

3/4 tsp fresh orange zest (optional)



-Preheat the oven to 375 degrees F and lightly grease a muffin pan or use paper liners.

-In a small bowl, whisk together the hot water and Coconut Cloud pumpkin spice creamer and set aside.

-In a large mixing bowl, add the canned pumpkin, coconut oil, Coconut Cloud mixture, and brown sugar. Whisk until well combined and smooth.

-Sift the flour, baking powder, salt and spices over the wet mixture and gently stir together until just combined. Do not over mix!

-Fold in any optional ingredients (like the orange zest!) if using, and then fill the muffin cups two-thirds full.

-Bake for 22-24 minutes, until a toothpick inserted in the middle comes out clean. Enjoy!


*Decorate tops of muffins with a cinnamon stick, or fresh or candied orange slices for a beautiful Fall effect!