Step 1

Preheat the oven to 180°C (350°F). Line a 12-cup muffin tray with muffin cases.

Step 2

Add all of the dry ingredients to a large mixing bowl and mix until just combined.

Step 3

Add all the wet ingredients and vegetables to the bowl and mix until just combined. Make sure there are no lumps of dry ingredients. The batter should be very thick.

Step 4

Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. The batter should form a small mound in each cup and each cup should be almost full (see the step-by-step images above).

Step 5

If desired, sprinkle pumpkin seeds on top of each muffin.

Step 6

Bake the muffins for 30-35 minutes or until you can insert a toothpick in a muffin and it comes out completely clean.

Step 7

Allow the muffins to cool in the muffin pan for 5 minutes then transfer them to a cooling rack. Allow the muffins to cool completely.

Step 8

The muffins are best enjoyed at room temperature or slightly warmed up. They're delicious by themselves or with some vegan butter or avocado.

Step 9

Store leftover muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month. Allow them to come to room temperature before enjoying.