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 for my daughter's bake sale. The unexpected burst of edamame makes them unique, and they always disappear quickly whenever they're on the table.
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Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Canned pumpkin purée: 1 cup (240 g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Milk (dairy or plant-based): 1/3 cup (80 ml)
- Light brown sugar: 1/2 cup (100 g)
- Granulated sugar: 1/4 cup (50 g)
- Vanilla extract: 1 tsp
- Shelled edamame (thawed if frozen): 3/4 cup (100 g)
- Roasted pumpkin seeds (pepitas): 1/4 cup (35 g), plus extra for topping
- Pumpkin seeds (pepitas): 2 tbsp, for topping
- Panko breadcrumbs: 2 tbsp, for topping
- Olive oil: 1 tbsp, for topping
- Pinch of salt: for topping
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Instructions
- Prepare pan:
- Preheat oven to 375°F (190°C). Line muffin tin with liners or grease lightly.
- Mix dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Mix wet ingredients:
- Beat pumpkin purée, eggs, oil, milk, brown sugar, granulated sugar, and vanilla until smooth.
- Combine batter:
- Add dry ingredients to wet, mixing just until combined, do not overmix.
- Stir in add-ins:
- Fold in edamame and roasted pumpkin seeds gently.
- Divide batter:
- Spoon into muffin cups to about 3/4 full.
- Prepare topping:
- Toss topping pumpkin seeds and panko with olive oil and salt.
- Top muffins:
- Sprinkle topping evenly on muffins.
- Bake:
- Bake 22–25 minutes, or until toothpick inserted comes out clean.
- Cool:
- Cool in pan 5 minutes, then transfer to wire rack to cool completely.
Save My kids love helping sprinkle the crunchy topping, and it's become our go-to treat for autumn weekends together.
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Serving Suggestions
Serve warm with salted butter or cream cheese for a cozy breakfast or afternoon snack.
Storage Tips
Store muffins in an airtight container at room temperature up to 2 days, or refrigerate for 4 days.
Nutritional Information
Each muffin provides approximately 195 calories, 8 g fat, 27 g carbs, and 6 g protein.
Save 
Make a batch for the week and enjoy autumn flavor any time. These muffins are sure to brighten your mornings!
Recipe Help & FAQs
- → Can frozen edamame be used?
Yes, thaw frozen edamame before adding for the best texture in the muffins.
- → How do I store leftovers?
Keep muffins in an airtight container at room temperature for up to 3 days, or freeze up to 2 months.
- → Is plant-based milk suitable?
Both dairy and plant-based milks work well; just ensure they are plain and unsweetened for the right flavor balance.
- → How do I make the topping extra crunchy?
Add chopped nuts or extra panko breadcrumbs to boost crunchiness on top of the muffins.
- → Can I substitute pumpkin seeds?
Try sunflower or chopped walnuts as an alternative for texture and nutty flavor in the topping.
