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:)

Pepita-Crusted Persimmon Pumpkin Muffins

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!

Pepita-Crusted Persimmon Pumpkin Muffins

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.

Pepita-Crusted Persimmon Pumpkin Muffins

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!

Pepita-Crusted Persimmon Pumpkin Muffins
Processed Pepita Topping

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;)

Pepita-Crusted Persimmon Pumpkin Muffins

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

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:))

Pepita-Crusted Persimmon Pumpkin Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

6 muffins

Pepita-Crusted Persimmon Pumpkin Muffins


  • 1 Persimmon
  • 1/4 C + 1 TBSP Sugar
  • 1 TSP Cinnamon
  • 1/2 C Apple Sauce
  • 1/2 C Pumpkin
  • 1 1/2 C GF Flour (or preferred flour)
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Apple Cider Vinegar
  • 1/4 C Non-Dairy Milk*
  • 1 TBSP Coconut Oil


  1. Preheat Oven to 350 Degrees
  2. Prepare muffin tin with nonstick spray and muffin liners
  3. Mix the dry ingredients in a large bowl
  4. Process 1 TBSP Sugar, Cinnamon and the Pepitas in a food processor until coursely chopped-Set a side
  5. Blend the Pumpkin, Persimmon, Coconut Oil, Apple Sauce in a food processor until smooth
  6. Fold the wet ingredients into the dry ingredients
  7. Pour in the milk
  8. Stir just until mixed
  9. Spoon into muffin cups
  10. Sprinkle Topping on top
  11. Bake 25-30 minutes or until a toothpick inserted comes out clean

* I used Organic Rice Milk


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