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Cinnamon Pumpkin Seed Muffins {Dairy Free}

These muffins are gems and are as good at breakfast as they are after school with a cup of hot cocoa. If you can get your hands on some toasted pumpkin seed oil I highly recommend using it here, they give the muffins an undeniable soft crumb and sweet pumpkin flavor.

These muffins are gems and are as good at breakfast as they are after school with a cup of hot cocoa. If you can get your hands on some toasted pumpkin seed oil I highly recommend using it here, they give the muffins an undeniable soft crumb and sweet pumpkin flavor.

Scale

Ingredients

  • 3/4 cup pumpkin seeds, divided
  • 1 1/2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon, divided
  • 3/4 cup unsweetened soy milk (or other milk)
  • 1/2 teaspoon cider vinegar
  • 2 large eggs
  • 1/2 cup pumpkin seed oil (or vegetable oil)
  • 1/3 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coarse sugar or granulated sugar

Instructions

  1. Heat oven to 375°F and line 12 muffin cups with paper liners or spray with baking spray.
  2. 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. Combine ground pumpkin seeds with flour, baking powder, cream of tartar, salt, and 1 teaspoon of cinnamon in a medium bowl and whisk to break up any big lumps.
  3. Combine soy milk and cider vinegar in a large bowl and whisk to combine. Add eggs, oil, honey, and vanilla and whisk until smooth. Add dry ingredients and gently fold in until just moistened, don’t over mix.
  4. Divide batter evenly between the muffin cups. In a small bowl combine the chopped pumpkin seeds, remaining teaspoon of cinnamon, and the coarse sugar. Sprinkle this mixture over the top of each muffin.
  5. Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool at least 15 minutes then serve warm or cool completely, cover, and keep at room temperature for up to 2 days.