Pumpkin, Date & Walnut Breakfast Muffins

Pumpkin, walnut and date breakfast muffins www.realfamilyjourney.com I have to be honest. I had a craving at a quarter to midnight last night and you’re now looking at the results. Now, I try and be healthy as much as I can and no, I don’t believe eating cake in the middle of the night comes under the bracket of ‘healthy’ but sometimes the urge just gets too great. And do you know what? I’m not going to beat myself up about it because it doesn’t happen every night and because these are so incredibly delicious I can’t think past the maple, pumpkin and gooey date taste in my mouth. So there!

I was clearly in the mood for cake but I thought if I hide it under the guise of wanting to make breakfast muffins as a treat for the kids then hubby wouldn’t mind getting the camera equipment out for an impromptu midnight photo session of our treats and wares.

I was a bit nervous about experimenting with a new recipe so late at night, especially when juggling the moisture of the pumpkin but seriously, this is quite possibly one of the best cakes I’ve ever made. (Do you hear the sound of trumpets?) Not wanting to toot my own but really guys you will not be disappointed. These are great treats for breakfast, picnics, dessert or just to blow the socks of your non-vegan friends. (They literally wouldn’t know.)

Ingredients/equipment Makes 12

  • 12 Cupcake cases (like these)
  • A muffin tray (like this)
  • One cup tinned pumpkin (like this)
  • 3/4 tsp ginger
  • 2 tsp cinnamon
  • 1/2 cup coconut milk (Or preferred dairy-free milk)
  • 1 tbsp maple syrup (like this one)
  • 1 tsp white wine vinegar
  • 1/2 tsp salt
  • 1/2 cup chopped dates
  • 1/2 cup chopped walnuts
  • 1 tbs baking powder
  • 1/2 cup brown sugar
  • 1 and 3/4 cups self-raising flour
  • 1 tbsp vegan butter
  • Sprinkle of brown sugar on top


  1. Preheat the oven to 375F gas mark 5.
  2. Cream together the butter, sugar, syrup and pumpkin.
  3. Add in the milk, vinegar, salt and the spices.
  4. Stir through the dates and walnuts.
  5. Gently fold the flour through until combined.
  6. Pop into the cases and bake for approximately 20 minutes or until a skewer comes out clean.

Involve the kids with these ones. They won’t believe that they are putting vegetables into their cake recipe and licking the spoon at the end brings pure joy to everyone’s faces.

Pumpkin, walnut and date breakfast muffins www.realfamilyjourney.com

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