Spice Pumpkin Muffins

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

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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!

 

  • 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)
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 muffins

Nutrition Information

Recipe Serves: 12
Nutrition Information Based on a Single Serving
Calories 25612%
Fat 8gr12%
Cholesterol 31mg10%
Sodium 289mg12%
Carbohydrates 45gr34%
Fiber 5gr20%
Sugar 22gr44%
Protein 6gr11%

*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

Dairy Free
Dairy Free
Lower Cholesterol
Lower
Cholesterol
Lower Sodium
Lower Sodium
Vegetarian
Vegetarian