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Murielle Banackissa

Pumpkin Muffins with Roasted Pumpkin Seeds Streusel

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35 mins Prep: 15 mins Cook: 20 mins
Serves 12

Made with canned pumpkin puree and flavored with warming spices, these muffins are a satisfying snack to enjoy on cold days with a warm drink.



  • Cooking spray, for greasing the muffin pan
  • cup unsalted roasted pumpkin seeds
  • ¼ cup whole spelt flour
  • 3 tbsp cold unsalted vegan butter , cubed
  • 2 tbsp brown sugar
  • ½ tsp ground cinnamon
  • Pinch of sea salt


  • 1 ¾ cups whole spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ½ tsp ginger powder
  • ¼ tsp sea salt
  • 1 ¼ cups canned pumpkin puree
  • ½ cup maple syrup
  • ¼ cup unsalted vegan butter , melted
  • 1 tsp apple cider vinegar

Prepare the streusel:

  1. Step 1

    Add the roasted pumpkin seeds along with the ¼ cup whole spelt flour, cold vegan butter, brown sugar, cinnamon, and salt to a food processor.

  2. Step 2

    Pulse until the mixture sticks together in large clumps and the pumpkin seeds are broken into pieces the size of sunflower seeds. Set aside at room temperature.

Prepare the muffins:

  1. Step 1

    Heat the oven to 375ºF and grease a standard 12-cup muffin pan with cooking spray. 

  2. Step 2

    In a large bowl, whisk together the 1¾ cups whole spelt flour, baking powder, baking soda, cinnamon, cardamom, ginger powder, nutmeg, and salt. 

  3. Step 3

    Whisk in the pumpkin puree, maple syrup, melted vegan butter, and apple cider vinegar. 

  4. Step 4

    Divide the batter between the muffin cups.

  5. Step 5

    Divide the prepared streusel mixture over the muffins,  squeezing it with the tip of your fingers so that it sticks together.

  6. Step 6

    Bake for 20 minutes, or until a toothpick comes out clean when inserted and the muffins have risen and the top is dry to the touch. 

  7. Step 7

    Remove from the oven and let the muffins cool in the pan for 5 minutes, then remove from the pan, running a knife or an offset spatula around each muffin if they stick to your pan.  Let cool on a wire rack until warm or cool to the touch.

Common Questions & Swaps

  • You can toast your own seeds (or nuts if you choose to use those instead) in a pan, without oil, on medium heat until golden and fragrant, moving them around to prevent from burning and cooling them before adding them to the food processor. 
  • Can I replace the pumpkin seeds with another nut or seed? I think almonds, walnuts, or cashews would work well instead of pumpkin seeds in this recipe. Just make sure to toast them before using them in the streusel.
  • Can I use another flour instead of spelt? I think whole wheat flour would work well in this recipe.
  • I only have salted vegan butter, can I use it in this recipe instead of the unsalted kind? Yes, just omit any additional salt in the streusel and batter. You can also swap out vegan butter with refined coconut oil. Just make sure that it is hard when using it in the streusel.
  • Can I use another liquid sweetener instead of maple syrup? Sure, agave, and vegan honey would work well here.
Pumpkin Muffin cut in half topped with vegan butter
Full pumpkin muffin standing upright
Overhead shot of pumpkin muffin in muffin pan.
Closeup of pumpkin muffin cut in half

At this point in the fall, you might have already grown tired of pumpkin, but in case you have not, let me introduce you to these beauties: Pumpkin Muffins with Roasted Pumpkin Seeds Streusel

Made with spelt flour, canned pumpkin, roasted pumpkin seeds, and mostly sweetened with maple syrup, these muffins are best when eaten warm. Also, if you are feeling extra fancy, feel free to spread each muffin half with vegan butter and a touch of vegan honey.

Making these muffins recipe is relatively easy:

  • Prepare the streusel in a food processor.
  • Whisk together all the batter ingredients.
  • Divide the batter between muffin cups.
  • Top them with the pumpkin seed streusel and bake until a toothpick comes out clean when inserted and the muffins have risen and the top is dry to the touch.
Cut in half muffin with vegan butte spread on it.

When it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Common Questions & Swaps section.

Unsalted roasted pumpkin seeds: Roasted pumpkin seeds add a subtle nuttiness to the streusel and an extra depth of flavor to the muffins.

Whole spelt flour: Present in the streusel and the batter itself, spelt flour makes these treats a little dense and extra satisfying.

Unsalted vegan butter: Used in the streusel and in the batter, vegan butter is used in these muffins to give them a subtle buttery aroma.

Brown sugar: The only sweetener present in the streusel, brown sugar give the crispy topping a subtle caramelized flavor.

Ground cinnamon, cardamom, ginger, and nutmeg: Four warming spices that bring out the delicious pumpkin flavor in these muffins.

Sea salt: Like in any dessert, salt is incorporated into bring out sweetness and other flavors.

Baking powder & baking soda: Two leavening agents that are key to achieving the perfect rise on this loaf.

Canned pumpkin puree: The star of these muffins that gives them their unique flavor and a perfect level of moisture.

Maple syrup : I used maple syrup in this recipe because it enhances all of the muffins’ flavors, while providing the desired amount of sweetness.

Apple cider vinegar: I used it in this recipe to help activate the baking soda and give the muffins extra height.

Well, this recipe might be the only pumpkin recipe of this fall… If you are a pumpkin fan and are looking for a deliciously spiced treat, I think you might love these ones!

If you do give this recipe a try and share about it on Instagram, make sure to tag me (@muriellebanackissa).

Have a wonderful week my friends!