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
Level: Easy

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Directions

  1. Preheat oven to 375 degrees.
  2. Mix flour, baking soda, baking powder and salt in bowl until thoroughly incorporated.  Set aside.
  3. 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.
  4. Lightly oil 9 cups of a 12-cup muffin tin with coconut oil, just enough to keep muffins from sticking.
  5. 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.
  6. Let muffins cool approximately 10 minutes.  Sprinkle lightly with fresh grated nutmeg Serve with vegan spread and maple syrup while still warm.

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