Cuisine Gabrielle

Photography and recipe by Gabrielle Touchette

Having freshly baked muffins on hand is a great way to add a quick and easy snack to your day.

I often make chocolate banana or blueberry muffins (because they’re so delicious) but it’s good to change things up from time to time.

This is where the pumpkin hemp heart muffin comes in!

hemp hearts are healthy (and tasty)

I’m always looking for a tasty snack but also one that sneaks in some healthy ingredients.

Hemp hearts are a nutrient-dense superfood that supports heart health, improves digestion, helps in muscle building, and reduces inflammation. They’re fun to add to granola and breakfast recipes, but I especially love them with pumpkin.

Pumpkin muffins on their own are really good, but when you add a bit of texture, it elevates it. You can use nuts or seeds, but I find Hemp Hearts are my favourite ingredient to add to pumpkin muffins. The texture and taste is subtle but the nutrition is big!

I’m also continuing to add more vegan muffin recipes to my collection, and these muffins work really well as an egg-free dairy-free option. Lately I’ve been using cornstarch in my eggless muffin recipes and I absolutely LOVE the texture. It makes for a soft, cakey texture, and I’ve really been enjoing it as an egg-replacement.

What’s so great about pumpkin muffins

These muffins have a satisfying texture, giving you freshly baked bread vibes while also giving you a moist, soft cake feel.

It’s not too sweet, but it’s sweet enough that you don’t feel like you’re eating something too healthy.

And yet, it’s really healthy with the fibre from the oats and the nutrient-dense properties of the hemp hearts.

This is a great nut-free addition to your kids’ lunches or a fun afternoon dessert that hits the spot.

Ingredients

¾ cup oat milk

½ cup rolled oats

2 cups all-purpose flour

½ cup white granulated sugar 

½ cup hemp hearts

2 teaspoons baking powder

½ teaspoon baking soda

2 tablespoons cornstarch

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon pumpkin spice

1 cup pumpkin puree

2/3 cup unsweetened applesauce

¼ cup avocado oil

1 teaspoon vanilla extract

How to MAKE THE MUFFINS

Step 1: Get the oven and muffin tin ready

Preheat the oven to 375. Line a muffin tin with muffin holders and set aside.

Step 2: Soften the oats

In a medium sized bowl combine the milk and rolled oats. Set aside to let soften.

Step 3: combine the dry ingredients

While the oats soak, mix together the flour, sugar, hemp hearts, baking powder, baking soda, corn starch, salt, and spices.

Step 4: mix the wet ingredients

To the soaking oats, add the pumpkin puree, oil, applesauce and vanilla extract. Stir to combine.

Step 5: Combine everything

Add the wet ingredients into the dry ingredients, and mix just until everything is blended. Do not over-mix.

Step 6: add the batter to muffin tin

Use an ice cream scoop to fill the batter into the muffin tin. 

Step 7: bake

Bake for 20-25 minutes until a tooth pick inserted in the middle comes out clean.

Step 7: Cool, then enjoy!

Remove from the oven and allow muffins to cool before removing from pan.

This recipe makes 12 incredibly good muffins.

Storage Tips

Cool the muffins completely, then store in an airtight container for up to 5 days. You can also store them in the freezer for up to 3 months.

why hemp hearts

Hemp hearts are an easy add-in to boost your muffins’ nutrition. They have a mild taste, a soft crunch and they’re packed full of goodness. They are:

• high in plant-based protein
• rich in healthy fats
• a good source of magnesium, fibre, zinc, and iron

FAQ

Can I skip or replace hemp hearts?

You can replace them with walnuts or pecans (make sure your roast them first!), or sunflower seeds for a similar texture, but a slightly stronger taste. Or you can simply add extra oats if you don’t have any hemp hearts, nuts or seeds.

But honestly, the hemp hearts are the star of the show! I would recommend getting a bag of hemp hearts and storing it in the fridge to use in other recipes and smoothies. They are a superfood!

How do I know when the muffins are done?

Bake the muffins at 375°F for 20–25 minutes. I have a gas oven so mine required about 26 minutes of baking. They’re ready when a toothpick inserted into the center comes out clean or with just a few crumbs (but no wet batter). The tops should also feel set and slightly springy when gently pressed.

Can I reduce the sugar in this recipe?

Yes, you could reduce the sugar by 4 tablespoons, but the texture will be a bit denser and drier. You could replace the sugar with maple syrup, but you may need to cut the applesauce by 1/3 cup to balance out the texture.

If you try this recipe, leave a comment below!