I’ve got a yummy pumpkin treat just in time for Halloween for you today! I made these vegan pumpkin muffins a few weeks ago and then made them again -and again- because they have a sublime texture and just the right amount of fall season spices. Filling the center with vegan cream cheese is a v. good idea and makes the perfect morning or afternoon snack. Then I had the genius (if I do say so myself) idea to top each muffin with maple coated raw pumpkin seeds, which when baked turned into crunchy maple pepitas. So good.
But the best part about these may be that there is no need to puree the cooked pumpkin flesh for this recipe. If you roast pumpkins or squashes from scratch just measure out the cooked pumpkin for the recipe and then whisk it into the rest of the wet ingredients. You can also used canned pumpkin puree too. I tested the recipe both ways and pureeing the pumpkin made no difference. Hey, one less step and way less dirty dishes is fine by me!
I like to make a double batch of these vegan pumpkin muffins to pack into lunches for the week. Its a great grab and go treat filled with all the best flavors of fall: cinnamon, nutmeg, all-spice and vanilla. Mmmmm. Ok I’m making myself hungry now. If you give this recipe a try please let me know what you think!
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