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Murielle Banackissa
Pumpkin Muffin cut in half topped with vegan butter

Pumpkin Muffins with Roasted Pumpkin Seeds Streusel

Print recipe
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