Best 3 Pumpkin Seed Muffins Recipes

Pumpkin seed muffins are a delicious and nutritious snack that can be enjoyed by people of all ages. They are made with a variety of ingredients, including pumpkin seeds, flour, sugar, baking powder, baking soda, salt, eggs, milk, and oil. Pumpkin seed muffins are typically flavored with cinnamon and nutmeg, but other spices, such as ginger, cloves, and allspice, can also be used. These muffins are a good source of fiber, protein, and healthy fats, and they are also a good way to increase your intake of vitamins and minerals, such as iron, magnesium, and zinc. The recipes in this article provide instructions for making pumpkin seed muffins in a variety of ways, including a basic recipe, a vegan recipe, and a gluten-free recipe. There is also a recipe for pumpkin seed muffin tops, which are a great way to use up leftover muffin batter.

Here are our top 3 tried and tested recipes!

PUMPKIN-SEED MUFFINS

Pumpkin-Seed Muffins image

Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

Ingredients

1/2 cup raw green pumpkin seeds
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed light-brown sugar
1 cup canned pumpkin puree
6 tablespoons melted butter
2 large eggs
Nonstick cooking spray

Steps:

Preheat oven to 350 degrees. 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 degrees.
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. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. 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.

PUMPKIN-SEED CHEDDAR CORN MUFFINS

Pumpkin-Seed Cheddar Corn Muffins image

Categories Bread Milk/Cream Pepper Brunch Side Bake Vegetarian Quick & Easy Cheddar Cornmeal Winter Seed Gourmet Sugar Conscious

Yield Makes 12 muffins

Number Of Ingredients 10

Ingredients

1 1/2 cups grated sharp Cheddar (about 6 ounces)
3/4 cup hulled green pumpkin seeds
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 1/2 teaspoons salt
2 pickled jalapeño chiles
3/4 stick (6 tablespoons) unsalted butter
1 cup whole milk
1 large egg

Steps:

Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds. Coarsely chop remaining 1/2 cup pumpkin seeds. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds. Wearing protective gloves, seed and mince jalapeños. Melt butter and in a small bowl whisk together with jalapeños, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

BUCKWHEAT PUMPKIN SEED MUFFINS

Buckwheat Pumpkin Seed Muffins image

These have a distinct buckwheat flavour, which is nicely tempered by the whole wheat flour and the honey. The pumpkin seeds (or any other nut or seed) add a pleasant delicate crunch.

Provided by Pepita

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup buckwheat flour (dark)
3/4 cup whole wheat flour
2 teaspoons baking powder
1/4 cup honey
1 egg, beaten
1/2 cup canola oil
1 cup skim milk
1/2 cup pumpkin seeds

Steps:

Preheat oven to 350°F.
Combine dry ingredients.
Mix liquid ingredients thoroughly.
Add wet ingredients to dry. Stir until moist, but not smooth.
Stir in pumpkinseeds.
Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).

Nutrition Facts : Calories 198.3, Fat 12.6, SaturatedFat 1.4, Cholesterol 18, Sodium 81, Carbohydrate 18.9, Fiber 1.9, Sugar 6.1, Protein 4.7

Tips:

Use fresh pumpkin seeds. Fresh pumpkin seeds have a more intense flavor and a better texture than dried seeds. If you can't find fresh pumpkin seeds, you can substitute dried seeds, but be sure to soak them in water for at least 30 minutes before using.
Roast the pumpkin seeds before using them in the muffins. Roasting the pumpkin seeds brings out their flavor and makes them more crunchy. To roast the seeds, spread them in a single layer on a baking sheet and bake them at 350 degrees Fahrenheit for 10-15 minutes, or until they are golden brown.
Don't overmix the batter. Overmixing the batter will result in tough muffins. Mix the batter just until the ingredients are combined.
Fill the muffin cups only about 2/3 full. The muffins will rise as they bake, so don't fill the cups too full.
Bake the muffins until a toothpick inserted into the center comes out clean. The muffins are done baking when a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.

Conclusion:

Pumpkin seed muffins are a delicious and healthy snack or breakfast option. They are packed with nutrients, including protein, fiber, and vitamins. The muffins are also low in calories and fat. If you are looking for a healthy and satisfying snack or breakfast, pumpkin seed muffins are a great choice.