Vegan PUMPKIN muffins with AMARANTH popcorn
You’re going to love this versatile pumpkin muffin recipe! It’s an easy, homemade option that adapts seamlessly to whatever you have in your pantry or fridge 😅. For example, you can easily swap the orange juice for milk, or trade the cocoa powder for almond flour to switch up the flavor profile. Think of this as a fantastic base recipe that lets you create customizable muffins suited exactly to your taste.
Ingredients for Our Delicious Pumpkin Muffins
Vegan Pumpkin Muffins
- 40 gr vegetable oil (I used coconut oil)
- 90 gr pumpkin puree
- 40 gr orange juice + zest
- 70 gr sugar
- 70 gr flour
- 7 gr cocoa (1 tablespoon)(or almond flour or cornstarch)
- a pinch of salt
- 4 gr baking powder (1 teaspoon)
- 10 gr coconut oil (or other vegetable oil)
Gourmet Chocolate Glaze
- 50 gr chocolate
Crispy Amaranth Popcorn Topping
- 1 teaspoon amaranth
Step-by-Step Instructions to Make Your Pumpkin Muffins
-
Mix the Batter
Start by mixing the pumpkin puree with the vegetable oil in a large bowl. Next, stir in the orange juice, zest, and sugar until everything is well combined.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. (As a side note, you can swap the cocoa for nut flour or cornstarch if you want to tweak the texture).
Gently fold the liquid and dry ingredients together until just mixed—be careful not to overwork the batter—and spoon it into your muffin molds.
If you want an extra flavor boost, feel free to toss in your favorite warm spices like cinnamon, ginger, or nutmeg. This recipe yields about 12 muffins, roughly 6 cm in diameter.
Bake your vegan muffins in a preheated oven at 180°C (350°F) for around 25 minutes. (If you decide to make a single large pumpkin cake instead, just remember to increase the baking time accordingly.)
-
Pop the Amaranth
Pour a teaspoon of amaranth seeds into a dry, hot frying pan. Cover it immediately with a lid and listen closely; the tiny seeds will start to pop and jump, turning into light, puffy popcorn.
It only takes 1-2 minutes for the amaranth to be ready. It makes for a really unique, crunchy topping.
-
Glaze and Serve
Melt your chocolate using whatever method you prefer (I usually use the microwave, stirring every 10 seconds until it’s smooth).
If your coconut oil (or other vegetable oil) is solid, gently warm it until it’s completely liquid. Mix the oil into the melted chocolate, stirring until you have a smooth, glossy glaze.
Finally, dip the tops of your cooled muffins into the chocolate and immediately sprinkle them with your freshly popped amaranth for a delightful crunch.
