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Pumpkin Muffins with a gluten free and vegan option. Simple and easy for fall breakfasts!
4.75 from 12 votes
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Pumpkin Muffins

These pumpkin muffins are perfect for fall! They are great for breakfast or packed as a snack for lunch.

Course Baking, Breakfast
Cuisine American
Keyword Breakfast, Muffins, Pumpkin
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Author Fraîche

Ingredients

Dry Ingredients:

  • 2 cups flour (I usually substitute half for whole wheat flour)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ½ cup raisins (optional)
  • 1/2 cup roasted pumpkin seeds

Wet Ingredients:

  • 1 ½ cups pumpkin puree (not the pumpkin pie filling!)
  • 3/4 cup maple syrup
  • 2 eggs (well beaten)
  • 1 teaspoon vanilla
  • 1/2 cup oil (olive, canola or avocado)

Instructions

  1. Preheat oven to 350F. Line a muffin tin with paper baking cups.
  2. In a large bowl combine all of the dry ingredients except for the pumpkin seeds, and mix together with a whisk until mixed.
  3. In a medium bowl combine all of the wet ingredients with a whisk until smooth.
  4. Mix the wet ingredients into the dry ingredients with a rubber spatula, mixing just until combined. Don’t over-mix.

  5. Spoon the batter into the prepared muffin tins until they are ¾ full and sprinkle the top of each muffin with about 1 teaspoon of the pumpkin seeds.

  6. Bake until a toothpick inserted into the middle of the muffin comes out clean, approximately 25 minutes.