Cinnamon Pumpkin Seed Muffins Recipe {Dairy-Free}
Light and fluffy these pumpkin seed muffins are impossibly tender thanks to ground pumpkin seeds and a generous splash of toasted pumpkin seed oil. They are scented with fragrant cinnamon in the batter and a cinnamon-pumpkin seed streusel on top.
This post may contain affiliate links. Read our affiliate policy.
Muffin recipes can be more like cake than a quality breakfast food. Similar to my apple carrot oatmeal muffins, these beauties fall into the category of healthy pumpkin muffins. They’re dairy-free, sweetened with honey and full of healthy fats.
Pumpkin seeds are an excellent source of magnesium which if fantastic for supporting energy, muscle function and recovery. I make these frequently and bring them as a healthy snack for my son after soccer practice.
They, of course, would also make an excellent addition along with my banana whole wheat chocolate chip waffles for Easter brunch or a healthy breakfast treat on Valentine’s Day.
What Are Pumpkin Seeds?
There are pumpkin seeds that you scoop out of your Jack O’Lantern every Halloween and then there are the pumpkin seeds you buy at the store. The store-bought pumpkin seeds are from a special variety of pumpkins that don’t have the outer white shell you find in the Halloween pumpkins.
These are the ones you’ll want to use for this recipe. Look for raw pumpkin seeds (sometimes labeled pepitas). Not roasted, salted pumpkin seeds.
This recipe also calls for toasted pumpkin seed oil. If you can’t find this, substitute another neutral flavored oil like vegetable oil, canola oil, avocado oil or sunflower oil.
I will say the pumpkin seed oil does give the best results, so it is worth searching out. The first time I tested these muffins I used the pumpkin seed oil and the second time I used sunflower oil. The pumpkin seed oil really brings out the nutty flavor of the seeds, adds a more intense pumpkin flavor, and makes for extremely moist muffins.
It goes without saying that you should use edible pumpkin seed oil, not the kind that is used as a beauty product.
Let’s Turn Them Into Pumpkin Seed Muffins
To turn the pumpkin seeds into muffins, you’ll need to grind them into a flour using a food processor. We will also chop some and add to the streusel to sprinkle on top.
If you don’t have a food processor, you can use pumpkin seed meal instead but it is very expensive and is really finely ground so the texture of the muffins will be slightly more crumbly.
Start By Making The Batter
See the recipe card for complete ingredients and instructions.
Line the muffin pan with paper liners or spray with non-stick cooking spray.
Combine the ground pumpkin seeds with the other dry ingredients like all purpose flour, cinnamon, etc. in a medium bowl.
Next combine the wet ingredients in a separate large mixing bowl. First whisk together the non-dairy milk and a splash of vinegar (this replicates the flavor of buttermilk). Then whisk in the eggs (ideally at room temperature), oil, dark brown sugar and the rest.
Add the flour mixture to wet mixture and stir gently with a silicone spatula until combined. Don’t overmix.
Next Make The Topping
In a small bowl mix together the streusel ingredients, coarse sugar, chopped pumpkin seeds, and more cinnamon.
Scoop the batter into the muffin pan (a cookie scoop works great for this). Generously sprinkle streusel over the tops of the muffins, and bake in the preheated oven for 20-25 minutes.
Set on a wire rack to cool for at least 15 minutes.
If you’d like to make a batch and freeze, place cooled muffins in an airtight container and store in the freezer for up to 3 months.
Helpful Tools
- 12-well muffin tin
- Muffin liners (or use baking spray)
- Food processor
- Dry measuring cups
- Measuring spoons
- Liquid measuring cups
- Mixing bowls (a medium-sized, a large, and a small)
- Whisk
- Silicone spatula
- 2 tablespoon-sized cookie scoop
Variations
Give these a try as instructed, then the next time you make them try:
- Pumpkin Seed Blueberry Muffins: Stir in 1 1/2 cups fresh or frozen blueberries.
- Pumpkin Seed Chocolate Chip Muffins: Add 1 cup chocolate chips.
- Other spices: Instead of cinnamon try the same amount of pumpkin pie spice, ginger powder, or other warm spices.
Cinnamon Pumpkin Seed Muffins
Ingredients
- 3/4 cup pumpkin seeds, divided
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 3 teaspoons ground cinnamon, divided
- 3/4 cup plant-based milk or dairy milk
- 1/2 teaspoon apple cider vinegar
- 2 large eggs, room temperature
- 1/2 cup dark brown sugar
- 1/2 cup toasted pumpkin seed oil, or other neutral-flavored oil
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup coarse sugar, like sugar in the raw or turibinado sugar
Instructions
- Heat oven to 375°F and line 12 muffin cups with paper liners or spray with baking spray.
- Pulse 1/2 cup of the pumpkin seeds in a food processor until finely ground, but not a paste. Coarsely chop remaining 1/4 cup of the pumpkin seeds and set aside for the topping.
- Combine ground pumpkin seeds with the 1 1/2 cups flour, 2 teaspoons baking powder, 1/4 teaspoon cream of tartar, 1/4 teaspoon kosher salt, and 2 teaspoons of the cinnamon in a medium bowl and whisk to break up any big lumps. Save remaining 1 teaspoon cinnamon for the topping.
- Combine the 3/4 cup milk and 1/2 teaspoon cider vinegar in a large bowl and whisk to combine. Add the 2 eggs, 1/2 cup dark brown sugar, 1/2 cup pumpkin seed oil, 1/3 cup honey, and teaspoon vanilla and whisk until smooth. Add dry ingredients and gently fold in until just moistened, don't over mix.
- Scoop batter into the prepared muffin pan using a cookie scoop if you have one.
- In a small bowl combine the chopped pumpkin seeds, remaining teaspoon of cinnamon, and the coarse sugar. Generously sprinkle this mixture over the top of each muffin. Use all the topping.
- Bake 20-25 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs. Let cool at least 15 minutes then serve warm or cool completely, cover, and keep at room temperature for up to 2 days.
Notes
- Pumpkin Seed Bread: To make a loaf instead of muffins: Grease a 9×5-inch loaf pan and scrape batter into pan. Sprinkle topping on top and bake at 375°F for 45-50 minutes.
- Toasted pumpkin seed oil: This can be challenging to find (I’ve found it at Whole Foods or online). I do think it makes a difference in the flavor and texture of the muffins so it is worth searching out. You can substitute other neutral-flavored oil like sunflower oil. Keep any unused oil in the fridge to prevent it from going rancid.
- Food processor: You will need a food processor to grind the pumpkin seeds into flour. If you don’t have a food processor, you can buy pumpkin seed meal. It has a different texture than the home-ground pumpkin seeds so the muffins will be a bit more crumbly.
- Make ahead: The muffins can be stored in an airtight container on the counter for 5 days or in the freezer for up to 3 months. Thaw on the counter and rewarm in the microwave or in the oven.
