# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 1 cup canned pumpkin purée
09 - 2 large eggs
10 - 1/2 cup vegetable oil
11 - 1/3 cup milk
12 - 1/2 cup light brown sugar
13 - 1/4 cup granulated sugar
14 - 1 teaspoon vanilla extract
→ Add-ins
15 - 3/4 cup shelled edamame, thawed if frozen
16 - 1/4 cup roasted pumpkin seeds (pepitas), plus extra for topping
→ Topping
17 - 2 tablespoons pumpkin seeds (pepitas)
18 - 2 tablespoons panko breadcrumbs
19 - 1 tablespoon olive oil
20 - Pinch of salt
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly blended.
03 - In a separate large bowl, beat together pumpkin purée, eggs, vegetable oil, milk, light brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and homogeneous.
04 - Add the dry mixture to the wet mixture and stir until just combined, while avoiding overmixing.
05 - Gently fold shelled edamame and roasted pumpkin seeds into the batter using a spatula.
06 - Divide the batter evenly among the muffin cups, filling each about three-quarters full.
07 - In a small bowl, toss pumpkin seeds and panko breadcrumbs with olive oil and a pinch of salt. Evenly sprinkle the mixture over each muffin.
08 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
09 - Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
