These Pepita-Crusted Persimmon Pumpkin Muffins combine 3 of my favorite fall flavors-Persimmon, Pumpkin and Pepitas. They are Gluten Free and Vegan with a delicious topping that will have you going back for more:)
What can say about Persimmons?? They are my all-time favorite fruit. Unfortunately, they are only in season at this time of the year. My Sister-n-Law got me hooked on them when she brought me an entire case. This was back when she lived in Napa where they grow in abundance. You can get like 20 for $5. I wish!! Fortunately, the have them at Costco because I eat one every day!
For this recipe, I used my favorite snacking seed, Raw Pepitas. Pepitas (Pumpkin Seed Kernals) are featured on the World’s Healthiest Food List as they are so nutritionally dense. My favorite way to eat them is by the handful, but they are superb in salads and Chia Breakfast Pudding.
In order to kick these Muffins up a notch, I topped them with a Pepita-Cinnamon Sugar blend. This totally reminds me of the Cinnamon Sugar Toast from my childhood. Yummy!
And of course, it is Pumpkin Season. I love that Organic Canned Pumpkin is readily available. Because I pick up a can every time I’m out-n-about, I have a small stock-pile;)
Yes, I made a huge mess when I made these, but it was a tasty cleanup. Not wanting to have any extra topping, I dumped it all on top. Can you tell??
Pepita-Crusted Persimmon Pumpkin Muffins
For another great recipe using Persimmons, try my Figgy Pudding Muffins. Of course, there will be more recipes featuring this delicious fruit:))
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