Pumpkin Hemp Muffins

These Pumpkin Hemp Muffins are the make-ahead vegan breakfast you need! These delightfully fluffy and flavorful pastries are full of protein and fiber AND made without any refined sugars. They’re also perfectly portable, making them an ideal choice for your morning commute.

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: muffins

Calories: 204kcal

Author: Sarah McMinn

Ingredients

½ cup non-dairy milk
½ cup rolled oats
2 cups all-purpose flour
¼ cup Eaton Hemp Hemp Hearts
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup pumpkin puree
½ cup maple syrup
¼ cup unsweetened applesauce
¼ cup coconut oil, melted
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 375. Spray a muffin tin with cooking spray. Line it with muffin holders and set aside.
In a medium sized bowl combine the soy milk and rolled oats. Set aside for 10 minutes to allow the oats to soften. Note: Don't skip this step. Soaking the oats is important if you want fluffy muffins.
While the oats soak, mix together the flour, hemp hearts, baking powder, baking soda, salt, and spices.
In a separate bowl, mix together pumpkin puree, maple syrup, melted coconut oil, applesauce, and vanilla extract. Add the soaked oats and stir to combine. Add the wet ingredients into the dry ingredients, mixing until the batter is fully hydrated.
Spoon the batter into the prepared muffin tins, filling each cup nearly to the top. Bake for 20-25 minutes until a knife inserted in the middle comes out clean. Remove from the oven and allow muffins to cool before removing from pan.

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Notes

Serving & Storing- As soon as the muffins are cool enough to handle, feel free to dig right in! Store the muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to a month. Let thaw at room temperature for a few hours prior to eating.

Make in Advance - If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.

Recipe Tips

If you want super moist, fluffy muffins, be sure to soak your oats! Allow the old-fashioned oats to soak for at least 10 minutes prior to adding to the batter.
For added texture and a pretty finish, sprinkle the tops of your unbaked muffins with some extra hemp hearts.
Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
Applesauce varies a lot. If your applesauce seems thin, first strain it through a fine-mesh strainer to get the excess liquid out.

Frequently Asked Questions

How can I make these muffins even healthier? Feel free to substitute applesauce for the oil and swap in a healthier flour like whole wheat, spelt, or buckwheat! Additionally, feel free to swap out the oil for additional applesauce at a 1:1 ratio.
Why did my muffins come out flat? The primary leavening agent in these healthy blueberry muffins is baking powder, which becomes activated when it comes in contact with liquid. Don't let your batter rest before placing your muffin tin in the oven - you want them to go in within minutes of adding the wet ingredients to the dry!

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