October 27, 2017

Here’s a great recipe to go with your Halloween and Bonfire night celebrations. SpamellaB has combined some fantastic seasonal ingredients to create these great muffins.


Serves: Makes 6 muffins


For the muffins: –

100g Brown rice flour

100g Oat flour

75g Coconut sugar

1 tsp Cinnamon

1/2 tsp Ginger

Pinch of Nutmeg

1 tsp Baking powder

30g Active Edge CherryActive dried cherries

30g Pecans, chopped

100g Pumpkin puree

200ml Almond milk

2 Eggs

1 tsp Vanilla extract

For the cinnamon glaze: –

20g Cacao butter

2 tbsp Almond butter

2 tbsp Maple syrup

1 tsp Cinnamon

2 tbsp Thick natural/dairy-free yogurt


  1. First make the muffins: Preheat the oven to 180C and lightly grease a 6-hole muffin tin.
  2. Mix together the flours, coconut sugar, cinnamon, baking powder, dried cherries and pecans in a large bowl.
  3. Now whisk the pumpkin puree, almond milk, egg and vanilla then pour into the dry ingredients and fold in to form a smooth batter.
  4. Divide this between the muffin holes to reach the top then bake for 15 minutes until risen and golden. Leave to cool then place on a wire rack.
  5. For the cinnamon glaze: Place the cacao butter in a heatproof bowl and place over a pan of simmering water until just about melted.
  6. Add the almond butter, maple syrup and cinnamon and allow to fully melt then remove from the heat and leave to cool for 10 minutes.
  7. Whisk in the yogurt then pour this over each cooled muffin. Decorate with pecan pieces then leave to set for 30 minutes – it will form a crisp shell! Then enjoy.

If you would like to follow SpamellaB on social media or visit her blog please use the links below: –

Blog: SpamellaB’s Healthy Food Blog
Instagram: @spamellab
Twitter: @SpamellaB