Spice Pumpkin Muffins
Spice up your Holiday Desserts! Try these 100% Vegan Pumpkin Spice Muffins, they are the perfect Holiday Snack!

Enjoy this delicious pumpkin spice muffin recipe from food and nutrition expert Frances Largeman-Roth. This treat is great for the late fall/early winter and by replacing eggs in the recipe, this snack becomes 100% vegan!
First, preheat oven to 375 degrees. Next, take one cup of canned pumpkin puree unsweetened and place into bowl. Add two mashed bananas, half a cup of pure maple syrup, and two eggs whisked. Mix all wet ingredients.
Take two cups of whole wheat flour, a quarter cup of chia seeds, quarter cup of wheat germ, and a spice blend of nutmeg which includes cloves, cinnamon and cardamon. Next add a quarter teaspoon of baking soda and baking powder and a teaspoon of salt. Mix dry ingredients.
Mix dry and wet ingredients in one bowl gradually. Spoon a third of a cup into muffin tray. Add pumpkin seed kernels on top of batter so they get toasty and nutty in the oven.
Place in oven for 20 minutes at 375 degrees. You will know when there ready when they are dry to the touch. Enjoy!
Ingredients
- Cooking Spray (for the liners)
- 2 ripe bananas mashed
- 1 cup canned pumpkin puree
- 2 large eggs, whisked
- ⅓ cup sugar
- ½ cup pure maple syrup
- 2 cups white whole wheat flour (or half all-purpose flour and half whole-wheat flour)
- ¼ cup ground flaxseed or chia seed
- ¼ cup wheat germ
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ¼ cup shelled raw pumpkin seeds
- ¾ cup semisweet chocolate chunks (optional)
Instructions
Preheat the oven to 375 F. Line a 12-cup muffin pan with liners. Spray liners with cooking spray In a large bowl, mix together the bananas, pumpkin, eggs, sugar, and maple syrup. In a medium bowl, mix together the flour, flaxseed, wheat germ, baking powder, baking soda, salt cardamom, nutmeg, cloves, and cinnamon. Gently stir the wet ingredients into the dry. Do not over mix. Stir in the chocolate chunks, if using. Use a 1/3 cup measure to fill the muffin liners (you’ll have a bit of batter left over). Sprinkle the pumpkin seeds evenly over muffins. Bake for 20 minutes, until the tops feel dry when touched. Transfer the muffins to a baking rack to cool. Makes 12 muffinsNutrition Information
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Dietary Needs


Cholesterol


Frances Largeman-Roth is a nutritionist and cookbook author in New York City.
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Happy holidays.
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Today, I'm gonna make my spice girl
pumpkin muffins for you.
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These are one of my favorite muffins,
definitely my favorite for fall.
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We're gonna take one cup of pumpkin puree,
canned pumpkin puree, and
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this is unsweetened.
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Okay, so in our bowl it goes.
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And, you know, the pumpkin itself adds a
real moistness, but
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we're also going to add two smashed
bananas, two ripened smashed bananas.
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So when those bananas start to look like
you don't really actually want to
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eat them as a snack anymore, that's when
they're perfect for this recipe.
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A half cup of pure maple syrup is going
in.
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So that's gonna make them nice and sweet,
but not overly sweet.
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And then two eggs, whisked.
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So these are actually, this recipe would
be Vegan if you replace the eggs.
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And it's actually dairy free as well,
okay.
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So we've got all of our wet ingredients in
the bowl.
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Let's mix that up.
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[MUSIC]
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Okay, we've got our oven preheating at 375
and
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we've got our muffin pan lined and
sprayed.
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So that's gonna make them pop out really
nicely.
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You're not gonna be struggling to get the
papers off at all.
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Okay, so these are our wet ingredients.
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I'm setting them aside.
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And now we've got two cups of white whole
wheat flour.
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So this is actually whole wheat flour,
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it's just a different variety of whole
wheat flour that's lighter in color.
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So that works better for a lot of baked
goods.
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So then we have a quarter cup of chia
seeds.
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You could also use a quarter cup of ground
flax seeds.
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So that's adding a lot of nice omega 3
fats to the mix.
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We have, also, a quarter cup of wheat
germ, adding a little extra fiber and
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nutrients there.
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And then we've got our spice blend over
here.
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We have nutmeg, we have cloves, we have
cardamom, and some mint.
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And then also, a teaspoon each of baking
soda and
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baking powder, and a quarter teaspoon of
salt.
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Stirring this all up here.
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Some sugar as well.
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Putting our dry into the wet here.
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Do about half.
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Give it a mix.
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To me, pumpkin is really one of the best
things about fall.
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Just love the flavor, and it's so good for
you.
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It's really rich in beta carotene, which
is a great immune booster.
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And that's super important for
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the fall season, when it, when the flu
starts going around.
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Okay.
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And then, you can leave the chocolate out
of this, but why would you?
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So I've got my three quarter of a cup of
chocolate here,
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I'm adding that to our muffin base.
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Now we are ready to scoop, and I like to
use a third of a cup and
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that gives me just the perfect amount to
go into each of these cups.
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Okay.
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Awesome.
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And you can see, just looking in the
batter, you can see all the goodness.
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I can see the chia seeds, I can see the
chocolate.
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Okay, we're almost done, and then what
we're gonna do, just to add to
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the pumpkiny-ness of the whole muffin is
to, is to add some extra pumpkin seeds.
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Actually pumpkins seed kernels cuz it's
just the inner part, on top.
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So I've got a quarter cup of them here.
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We're gonna sprinkle those on top.
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And these are gonna get nice and toasty,
and nutty.
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And these are awesome too,
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these are a great source of magnesium,
which is really important for you muscles.
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Okay, into the oven we go.
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So my spice girl pumpkin muffins have been
baking for 20 minutes at 375 degrees.
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You know that they're ready when you touch
tops and they're dry.
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They smell amazing.
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I can smell the cinnamon, the cloves, the
cardamom.
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So good, so fall, right?
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And, of course, we have to try them.
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Mm, the chocolate is melty.
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It looks so good.
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Aw, check that out.
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Mm, perfect.
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[MUSIC]
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Thanks for watching Healthy Holidays.
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I'm Francis Largeman-Roth.
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