Best 3 Pumpkin Seed Muffins Recipes

Pumpkin seed muffins are a delightful treat that combines the nutty flavor of pumpkin seeds with the sweetness of muffins. They are perfect for breakfast, lunch, or a snack and can be enjoyed by people of all ages. With their soft and fluffy texture, pumpkin seed muffins are a great way to start your day or satisfy your sweet tooth. They are also a good source of fiber and protein, making them a healthy and filling option. If you're looking for a delicious and nutritious muffin recipe, pumpkin seed muffins are a great choice.

Let's cook with our 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:

Choose the right pumpkin seeds: Use raw, hulled pumpkin seeds for the best results. Avoid pre-roasted or salted seeds, as they can alter the taste and texture of the muffins.
Grind the pumpkin seeds finely: To ensure a smooth and even texture, grind the pumpkin seeds into a fine powder using a food processor or blender.
Use fresh pumpkin puree: For the best flavor and texture, use fresh pumpkin puree made from roasted or steamed pumpkin. Canned pumpkin puree can also be used, but it may have a less intense flavor.
Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined and no dry streaks remain.
Fill the muffin tins properly: Fill the muffin tins about 2/3 full to allow room for the muffins to rise. If you overfill the tins, the muffins may overflow and bake unevenly.
Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that the muffins are cooked through without overbaking them.

Conclusion:

Pumpkin seed muffins are a delicious and nutritious snack or breakfast option that can be enjoyed by people of all ages. They are packed with fiber, protein, and healthy fats, and they are also a good source of vitamins and minerals. By following the tips and recipe provided in this article, you can easily make moist, flavorful pumpkin seed muffins that are sure to be a hit with your family and friends.