Save Moist, lightly spiced pumpkin muffins studded with tender edamame and topped with a savory, crunchy seed crust. Perfect for breakfast or a wholesome snack.
I first made these muffins on a chilly weekend morning after craving something comforting but a bit unusual. The edamame adds a surprising bite, making them a fun twist that always gets smiles at breakfast.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp (plus pinch for topping)
- Ground cinnamon: 1 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Pumpkin purée: 1 cup (240 g), canned
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Milk: 1/3 cup (80 ml), dairy or plant-based
- Light brown sugar: 1/2 cup (100 g)
- Granulated sugar: 1/4 cup (50 g)
- Vanilla extract: 1 tsp
- Edamame: 3/4 cup (100 g), shelled, thawed if frozen
- Roasted pumpkin seeds (pepitas): 1/4 cup (35 g), plus extra for topping
- Pumpkin seeds (pepitas) for topping: 2 tbsp
- Panko breadcrumbs: 2 tbsp
- Olive oil: 1 tbsp
Instructions
- Prep muffin tin:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Combine wet ingredients:
- In a large bowl, beat together pumpkin purée, eggs, oil, milk, brown sugar, granulated sugar, and vanilla until smooth.
- Blend wet and dry:
- Add the dry ingredients to the wet and mix just until combined. Do not overmix.
- Add edamame and seeds:
- Fold in edamame and roasted pumpkin seeds gently.
- Divide and top batter:
- Divide batter evenly among muffin cups (about 3/4 full each).
- Prepare topping:
- In a small bowl, toss topping pumpkin seeds and panko with olive oil and a pinch of salt. Sprinkle over each muffin.
- Bake:
- Bake 22–25 minutes, or until a toothpick inserted in center comes out clean.
- Cool:
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Save My kids helped sprinkle the crunchy topping and loved watching the muffins rise. Sharing these on a busy school morning always brings a sense of homemade warmth to our routine.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack
Allergen Information
Contains eggs, wheat (gluten), soy (from edamame). Double-check plant-based milk and toppings for potential allergens or traces of nuts.
Nutritional Information (per muffin)
Calories: 195, Total Fat: 8 g, Carbohydrates: 27 g, Protein: 6 g
Save Whip up a batch and enjoy a delicious, veggie-packed muffin with every bite. They're perfect for breakfast, snacking, or sharing with friends.
Recipe Questions
- → Can I use fresh edamame instead of frozen?
Yes, both fresh and frozen shelled edamame work. Just ensure it's cooked and cooled before adding.
- → How do I store the muffins for freshness?
Let muffins cool completely, then keep in an airtight container at room temperature for up to 3 days.
- → What can I substitute for pumpkin seeds?
Try sunflower seeds, chopped walnuts, or omit altogether for a milder flavor and texture.
- → Are these muffins suitable for freezing?
Absolutely. Freeze in a sealed bag for up to 2 months. Thaw at room temperature or gently reheat.
- → Can I make these dairy-free?
Use plant-based milk and check all ingredient labels to ensure they are dairy-free.
- → Is the topping necessary?
The savory topping adds crunch, but you can skip it or use just seeds for a simpler option.