Cinnamon Pumpkin Seed Muffins
Light and fluffy these pumpkin seed muffins are impossibly tender thanks to ground pumpkin seeds and a generous splash of pumpkin seed oil. They are scented with fragrant cinnamon in the batter and a cinnamon-pumpkin seed streusel on top.
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Servings: 12 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 9x5-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.