With pumpkin purée, maple syrup, ginger and other spices, these flavourful muffins taste like fall.

Yield: Makes 15.



  • ​3 tbsp unsalted shelled pumpkin seeds, toasted
  • 3 tbsp golden granulated sugar crystals
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 cup unsweetened pumpkin purée
  • 3/4 cup almond milk or milk (2%)
  • 2/3 cup maple syrup
  • 1/2 cup canola oil
  • 2 tsp vanilla
  • 1/2 cup unsalted shelled pumpkin seeds, toasted


  1. ​Preheat oven to 350°F.
  2. To prepare topping, combine 3 tbsp pumpkin seeds and sugar crystals; set aside.
  3. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
  4. Whisk together pumpkin, almond milk, maple syrup, oil and vanilla in a separate bowl.
  5. Add wet ingredients to dry ingredients and stir just until combined. Fold in 1/2 cup pumpkin seeds.
  6. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full. Sprinkle tops with topping.
  7. Bake until a cake tester inserted in centres comes out clean, about 30 minutes. Cool muffins in pans for 5 minutes. Remove from pans and cool on a rack. May be frozen.
Nutritional analysis per serving:

560 Calories, 39.6 g fat, 40.4 g protein, 8.5 g carbohydrate, 1.3 g fibre, 530 mg sodium

Tip: Shelled pumpkin seeds, also known as pepitas, are dark green in colour and can be found in specialty food stores and the bulk foods section of most large grocery stores. We used Kraft Foods Sugar in the Raw Turbinado Style Golden Sugar for the olden granulated sugar crystals.