Pumpkin season only comes around once a year, so it’s best to enjoy it to the fullest! I’m not much of a pumpkin spice latte girl but I do love pumpkin baked goods (and like I mentioned before), especially ones that pair with fresh hot coffee or tea like these pumpkin seed muffins.
They are a great choice for a light breakfast or a midday snack. Or pop them into a lunch box for a grab and go snack. Muffins are typically easy and stress free to whip up and these pumpkin muffins are just that – easy, stress free and scrumptious!
Ingredients
The key to this recipe is making sure you get roasted and unsalted pumpkin (also known as pepita seeds) and sunflower seeds. The roasted seeds have the extra depth and flavour that you need to stand up to the spices. The other key to making these pumpkin seed muffins is using turbinado sugar. It gives that sweet crunch in contrast to the soft, light muffins. You can find these key ingredients at your local Bulk Barn Store.
- Light brown sugar & turbinado sugar
- Canola oil
- Pumpkin puree
- Eggs
- Full milk
- Ground cinnamon, ginger, nutmeg & cloves
- Pumpkin seeds; hulled, roasted and unsalted
- Sunflower seeds; hulled, roasted and unsalted
- All-purpose flour
- Baking powder & baking soda
- Vanilla extract
- Salt
What to Do with Leftover Pumpkin Puree
Most pumpkin recipes only call for approx. 1/2 cup to 1 cup of puree, leaving a lot behind. The majority of the time it’s packaged back up and into the fridge to use at a later day but it’s forgotten and goes bad. To avoid this you can freeze pumpkin puree to use another time. Place the puree into a glass jar and label it with its date and contents (so you don’t forget what it is). Make sure to leave approx. 1-2 inches of space from the top of the jar. As the pumpkin puree freezes it expands so leave extra room.
Pumpkin Recipes
And secondly, you can use up the leftover pumpkin puree to make something delicious. Here are some great pumpkin recipes to use up that extra pumpkin puree.
How to Make Pumpkin Seed Muffins
Step One: Mix wet ingredients together and set aside.
Step Two: Mix dry ingredients together. Add flour mixture to wet ingredients in 2 additions being careful not to overmix the batter.
Step Three: On the 2nd addition, add seeds. Mix together, again being careful not to overmix the batter. Mix just until combined.
Step Four: Scoop batter evenly into muffin cups. Then top muffins with more seeds and turbinado sugar. Bake at 350ËšF for approx. 15-18 minutes.
Enjoy pumpkin seed muffins hot out of the oven.
Pumpkin Seed Muffins
These pumpkin seed muffins are soft, light and full of autumn spices and roasted seeds. The tops are loaded with more seeds and turbinado sugar that give the muffins an extra crunch. They are simple to whip up for a cozy autumn snack to enjoy with a hot cup of coffee.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: 16 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 cup light brown sugar, packed
- 3/4 cup canola oil
- 2 large eggs, at room temperature
- 1/2 cup full milk, at room temperature
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup pumpkin seeds; hulled, roasted and unsalted
- 1/2 cup sunflower seeds; hulled, roasted and unsalted
Topping
- 1/3 cup, approx. pumpkin seeds; hulled, roasted and unsalted,
- 1/3 cup, approx. sunflower seeds; hulled, roasted and unsalted,
- 2 Tablespoons, approx. turbinado sugar
Instructions
- Preheat oven to 350ËšF. Line a muffin tin with liners and set aside.
- In a large bowl add brown sugar and oil. Mix until smooth. Add eggs, milk, pumpkin puree and vanilla extract. Whisk until smooth and well incorporated. Set aside.
- In a separate bowl add flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Whisk ingredients together until incorporated.
- Add flour mixture to pumpkin mixture in two additions. On the second addition add pumpkin seeds and sunflower seeds. Using a light hand mix batter together just until incorporated (be careful not to ovemix the batter).
- Scoop batter into muffin cups.
- Sprinkle pumpkin seeds, sunflower seeds and turbinado sugar on the tops of each muffin, be generous.
- Bake muffins in the oven for approx. 15-18 minutes or until a toothpick inserted into the centre of the muffins comes out clean.
Notes
Muffins are best enjoyed the same day. Store in a tin for approx. 3 days.
Freeze muffins in an airtight container or freezer bag for up to 2 months.
Nutrition
- Serving Size: 1
- Calories: 233
- Sugar: 9.3g
- Sodium: 125mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25.6g
- Fiber: 1.4g
- Protein: 4.3g
- Cholesterol: 22mg
FAQ’s
Yes, you can freeze store bought or homemade pumpkin puree. Place the puree into a glass jar and label it with its date and contents (so you don’t forget what it is). Make sure to leave approx. 1-2 inches of space from the top of the jar. As the pumpkin puree freezes it expands so leave extra room. It will last approx. 4 months in the freezer. You may need to use a cheesecloth if the puree contains too much liquid.
If you find your pumpkin muffins are dense it’s possible you have overmixed the batter. Make sure when mixing the batter you mix just until the ingredients are combined. Also, make sure all of your ingredients are at the same temperature. This will help with avoiding overmixing.
The best place to buy pepita (pumpkin) seeds is at your local bulk store. Bring your own jar and fill it with as much or as little as you need. Bulk Barn Foods always has pepita (pumpkin) seeds on hand and they have a reusable container program.
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