Sweet or savory? It’s your call. These decidedly flavor-ambiguous pumpkin fennel muffins put you in the driver’s seat. I couldn’t decide if I wanted a sweet or savory muffin so I added a little bit of both flavors – you can swing either way depending on how you serve them.
Sweet or savory? It’s your call. These pumpkin fennel muffins put you in the driver’s seat – you can swing either way depending on how you serve them. Try them with maple syrup to bring out the sweetness of the pumpkin, or use a pat of Earth Balance vegan spread to bring out the black-licorice taste of the fennel. Or, if you’re feeling undecided like me, use both. You just can’t make a bad call on this one. Do serve them warm to up the yumminess factor. These are super moist and keep well in the fridge for up to a week, if they last that long. Decisions, decisions.
- 1.5 c. all-purpose flour
- 1 t. baking powder
- 1 t.baking soda
- 1/2 t.salt
- 1 T. freshly ground flax meal (grind whole flax seeds in high speed blender, then measure 1 T.) mixed with 3 T. water, chilled in fridge for 15 minutes while preparing other ingredients.
- 1/2. T. fennel seeds, finely minced, plus some whole seeds for garnish
- 1.5 c. canned pumpkin
- ½ agave nectar or maple syrup
- Coconut oil (approximately 1/2 to 1 T.)
- 2 T. pumpkin seeds for garnish
- Whole nutmeg
- Maple syrup for serving
- Vegan buttery spread (recommended original flavor Earth Balance)
- 12-cup muffin tin
Total Time: 45 minutes
Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: 9 muffins
- Preheat oven to 375 degrees.
- Mix flour, baking soda, baking powder and salt in bowl until thoroughly incorporated. Set aside.
- In a separate bowl, mix pumpkin and flax mixture and agave or maple syrup until thoroughly blended. Slowly add in flour mixture until all ingredients are incorporated.
- Lightly oil 9 cups of a 12-cup muffin tin with coconut oil, just enough to keep muffins from sticking.
- Evenly distribute mixture to 9 of the cups. Top each muffin with a few pumpkin seeds and fennel seeds. The remaining wells of the pan will remain empty. Bake for 20 minutes at 375 degrees.
- Let muffins cool approximately 10 minutes. Sprinkle lightly with fresh grated nutmeg Serve with vegan spread and maple syrup while still warm.