Food & Cooking Recipes Breakfast & Brunch Recipes Pumpkin-Seed Muffins 5.0 (1) 1 Review They're the best fall breakfast. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 22, 2024 Rate PRINT Share Close Prep Time: 15 mins Total Time: 45 mins Servings: 12 Jump to recipe Celebrate fall (or any time) with a batch of these moist, flavorful pumpkin seed muffins. They’re easy to make, all you need are two bowls and a muffin tin. They're also quick, with 15 minutes of prep and are ready to eat in just 45 minutes. These muffins get their color, flavor, and texture from pumpkin puree. Pumpkin seeds in the batter and on top bring a little crunch and nutrition. You’ll love how the kitchen becomes filled with pumpkin aromas as they bake. They’re one of our favorite snacks this time of the year and make a great addition to any lunch box. How to Eat Pumpkin Seeds the Right Way, According to Chefs Cook Mode (Keep screen awake) Ingredients ½ cup raw green pumpkin seeds 1 ⅓ cups all-purpose flour 1 teaspoon baking powder ¾ teaspoon ground allspice ½ teaspoon salt 1 cup packed light-brown sugar 1 cup canned pumpkin puree 6 tablespoons melted butter 2 large eggs Nonstick cooking spray Directions Preheat oven; roast seeds: Preheat oven to 350°F. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375°F. Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Combine dry ingredients; reserve seeds for topping and add others to flour: Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. Mix brown sugar, puree, butter, and eggs; add to dry ingredients: In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated. Divide batter between cups and sprinkle with seeds; bake and cool: Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan. Cook's Notes Leftover puree can be frozen in an airtight container for up to 6 months. Other Muffin Recipes to Try Healthy Morning Muffins Raisin Bran Muffins Spiced Carrot Muffins Quinoa Muffins Apple Oatmeal Muffins Originally appeared: Everyday Food, October 2004 Rate It PRINT