Pumpkin Muffins Topped with Crunchy Pepitas

Light and airy with a nice crunch on top, these pumpkin muffins are loaded with warm, earthy spices that just make you feel so good inside. Each bite is so moist and fluffy and the toasted pepitas (shelled pumpkin seeds) topping adds a delightfully sweet and crunchy texture.

These muffins are perfect for a quick breakfast and also make a great snack for the kiddos to bring to school! They also are a nice treat with a warm cup of tea or hot chocolate. This is an easy recipe to make, with prep time being less than 20 minutes.

Why This Recipe Works?

• The perfect on-the-go breakfast or snack.
• A simple recipe with a few basic ingredients.
• Takes less than 20 minutes of prep time.
• Kids friendly.
• Make ahead recipe that can be stored in the refrigerator or frozen.
• Contains wonderful fall spices that you can enjoy year round.
• Much healthier than store bought muffins.
• The best Pumpkin Muffins ever!!

Ingredients

This recipe uses super easy ingredients that can be purchased from a local grocery store if they are not already in your kitchen. Read the Recipe Card for the measurements.

• Pumpkin Puree – Is the star ingredient. We use canned puree because it is easily accessible year round, but you can also use fresh pumpkin and puree it yourself. The pumpkin puree has a smooth and thick texture that works well when baking. Pumpkins are known to be a great source of fiber and are packed with vitamins and minerals.
• Non-Fat Greek Yogurt – Great for promoting a healthy gut, Greek yogurt keeps these muffins moist while reducing the amount of butter in this recipe. You can substitute regular (non-Greek) yogurt as well.
• Pepitas – Like most seeds, pepitas taste better when toasted and flavored. These flavored pepitas add a nice crunchy texture and nutty flavor profile. They contain a high level of essential vitamins and minerals in small serving amounts.
• Flour – We use all purpose flour. You can also use whole wheat flour, bread flour, or pastry flour for this recipe.
• Eggs – We use 2 large eggs. Eggs are typically a baking essential and act as a glue that holds the muffin together. If you need an egg substitute you can use carbonated water.
• Butter – Helps create a light and moist texture while adding flavor.
• Spices – A combination of fall spices are used including cloves, cinnamon, ginger and nutmeg. These spices are warm and earthy and make you feel good inside!
• Baking Soda / Baking Powder – Both baking powder and baking soda are used as leavening agents in this recipe. Make sure you use an aluminum free baker powder to ensure there is no metallic aftertaste. Some better known aluminum free brands are Trader Joe’s, Rumford, McKenzie’s, Goldbaum’s, Wegman’s store brand, Bob’s Red Mill, Argo and Whole Foods 365.
• Granulated Sugar / Brown Sugar – Granulated sugar is used as the primary sweetener and helps create a tender and moist muffin. The brown sugar adds a deep, caramel or toffee-like flavor to the pepitas muffin top.

How To Make Pumpkin Muffins with Crunchy Pepitas Topping

Step 1: Prep It

• Preheat the oven to 300 degrees F and set the oven rack to the middle position. Line a sheet pan with parchment paper and set aside. Also line a muffin pan with 12 liners, spray with cooking spray and set aside.

Step 2: Toasted Pepitas Topping

• In a small bowl, combine pepitas, olive oil, brown sugar, cloves, cinnamon and salt. Spread in a single layer on prepared sheet pan. Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy; set aside to cool.
• Once the pepitas are done, increase the oven heat to 350 degrees F.

Step 3: Dry Mix

• While the pepitas are in the oven, prepare the dry mix. In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Whisk to combine; set aside.

Step 4: Wet Mix

• In a large bowl, add the butter and sugar and beat with an electric beater (or stand mixer) on medium speed until just blended. Next, add the eggs one at a time, beating after each addition. Continue beating until very light and fluffy, 2-3 minutes.

• Add the Greek yogurt, vanilla extract and pumpkin puree and continue beating until combined, scraping down the sides as you go.

Step 5: Combine It

• Add the dry mix to the wet mix and beat on low speed until fully incorporated.

Step 6: Bake It

• Using an ice cream scooper or a spoon, completely fill each muffin tin to the top with batter. Divide the toasted pepitas evenly and sprinkle on top of each muffin. Press gently to adhere the seeds to the batter. Bake in the preheated 350 degree oven for 30-35 minutes until a cake tester or toothpick inserted into the center comes out clean. 

• Let the muffins rest in the pan for 5 minutes (as this is still part of the baking process) and then turn them out onto a wire rack to cool for an additional 10 minutes before enjoying. 

These muffins are best enjoyed on the day they are baked. They can be stored in an air tight container for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen (wrapped tightly in foil or plastic wrap) for 2-3 months, then just defrost on the countertop for 2-3 hours before lightly toasting.

This pumpkin muffin can be enjoyed as part of a brunch with a Frittata or a Blueberry Smoothie.