-
Prep time
15 minutes
-
Cook time
20 minutes
-
makes
12
Author Notes
Now that fall is nearly upon us, pumpkin has already started making its way into my kitchen. To me there is no better way to utilize pumpkin than in baking, and these vegan pumpkin muffins are the perfect snack to have with a warm cup of coffee or tea as the days get cooler.
The batter is made with whole spelt flour, which makes these treats a little dense and extra satisfying. If you cannot find whole spelt flour, swap it out for whole-wheat flour; just be extra careful not to overmix the batter. The delicate pumpkin flavor is enhanced with warming spices—cinnamon, cardamom, ginger, and nutmeg—as well as the fragrant and subtle aroma of maple syrup.
But it’s the topping that sets these muffins apart from other pumpkin muffin recipes: a mixture of whole spelt flour, brown sugar, cinnamon, salt, and, most importantly, roasted pumpkin seeds. Roasted pumpkin seeds add a subtle nuttiness to the streusel and an extra depth of flavor to the muffins. If you can only find salted roasted pumpkin seeds, use them, but omit the salt in the topping. Alternatively, if you can only find raw unsalted pumpkin seeds, just toast your own seeds in a pan, without oil, over medium heat until golden and fragrant, moving them around to prevent burning, then let them cool before adding them to the food processor.
These vegan pumpkin muffins are best when eaten warm. When I am feeling extra fancy, I also love to spread each muffin half with vegan butter and a touch of vegan honey.
Store these muffins in the refrigerator, in an airtight container, for up to 3 days. —Murielle Banackissa
Continue After Advertisement
Ingredients
- Streusel
-
Cooking spray, for greasing the muffin pan
-
1/3 cup
unsalted roasted pumpkin seeds
-
1/4 cup
whole spelt flour
-
3 tablespoons
cold unsalted vegan butter, cubed
-
2 tablespoons
brown sugar
-
1/2 teaspoon
ground cinnamon
-
Pinch of sea salt
- Muffins
-
1 3/4 cups
whole spelt flour
-
1 teaspoon
baking powder
-
1 teaspoon
baking soda
-
1 teaspoon
ground cinnamon
-
1/2 teaspoon
ground cardamom
-
1/2 teaspoon
ground ginger
-
1/4 teaspoon
ground nutmeg
-
1/4 teaspoon
sea salt
-
1 1/4 cups
canned pumpkin purée
-
1/2 cup
maple syrup
-
1/4 cup
unsalted vegan butter, melted
-
1 teaspoon
apple cider vinegar
Directions
-
Heat the oven to 375°F and grease a standard 12-cup muffin pan with cooking spray.
-
Prepare the streusel: Add the roasted pumpkin seeds along with the ¼ cup whole spelt flour, vegan butter, brown sugar, cinnamon, and salt to a food processor. Pulse until the mixture sticks together in large clumps and the pumpkin seeds are broken into pieces the size of sunflower seeds. Set aside at room temperature.
-
Prepare the muffins: In a large bowl, whisk together the 1¾ cups whole spelt flour, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt.
-
Whisk in the pumpkin purée, maple syrup, melted vegan butter, and apple cider vinegar.
-
Divide the batter between the muffin cups, then divide the prepared streusel mixture over the muffins, squeezing it with the tip of your fingers so that it sticks together.
-
Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center and the muffins have risen and the top is dry to the touch.
-
Remove from the oven and let the muffins cool in the pan for 5 minutes, then remove from the pan, running a knife or an offset spatula around each muffin if they stick to your pan. Let cool on a wire rack until just warm to the touch.
See what other Food52ers are saying.