Crispy Edamame Pumpkin Muffins (Printable Version)

Lightly spiced pumpkin muffins with edamame and savory seed crust. Soft inside with a crunchy top.

# What You'll Need:

→ 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, plus extra for topping

→ Topping

17 - 2 tablespoons pumpkin seeds
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 grease lightly.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
03 - In a large bowl, beat together pumpkin purée, eggs, vegetable oil, milk, light brown sugar, granulated sugar, and vanilla extract until smooth.
04 - Add the dry ingredients into the wet mixture and stir just until incorporated, being careful not to overmix.
05 - Gently fold in shelled edamame and roasted pumpkin seeds until evenly distributed.
06 - Divide batter evenly among the prepared 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. Sprinkle the topping mixture evenly over each muffin.
08 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Additional Tips::

01 -
  • Uses only one bowl for wet ingredients and another bowl for dry so cleanup is speedy
  • Ready start to finish in under 45 minutes
  • Protein-packed thanks to edamame but still tender and moist
  • Balanced flavor with just the right hint of autumn spice and a savory crunch
02 -
  • High in plant-based protein with a touch of savory sweetness
  • Great for meal prep and freezes beautifully
  • A festive grab-and-go option for busy mornings
03 -
  • Whisk your dry ingredients thoroughly to spread the spices evenly: it really matters for flavor
  • Always use room temperature eggs for a high even rise
  • For crunchiest tops spread that panko and seed topping right before baking so it stays crisp

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