# Ingredient List:
→ 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 (dairy or plant-based)
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 salt
# Directions:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, and nutmeg until evenly blended.
03 - In a large bowl, beat pumpkin purée, eggs, vegetable oil, milk, light brown sugar, granulated sugar, and vanilla extract until smooth and well combined.
04 - Add the dry ingredient blend to the wet mixture and stir gently until just incorporated; avoid overmixing for tender muffin texture.
05 - Carefully fold in shelled edamame and roasted pumpkin seeds using a spatula.
06 - Distribute the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - In a small bowl, combine pumpkin seeds, panko breadcrumbs, olive oil, and pinch of salt; toss to coat. Sprinkle the mixture evenly on top of each muffin.
08 - Bake in the center of the oven for 22 to 25 minutes, or until a toothpick inserted in the center emerges clean.
09 - Allow muffins to cool in the pan for five minutes, then transfer to a wire rack to cool completely before serving.
