Pumpkin Seed Muffins

Pumpkin Seed Muffins

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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.


Units Scale
  • 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



  1. Preheat oven to 350˚F. Line a muffin tin with liners and set aside.
  2. 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.
  3. In a separate bowl add flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Whisk ingredients together until incorporated.
  4. 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).
  5. Scoop batter into muffin cups.
  6. Sprinkle pumpkin seeds, sunflower seeds and turbinado sugar on the tops of each muffin, be generous.
  7. Bake muffins in the oven for approx. 15-18 minutes or until a toothpick inserted into the centre of the muffins comes out clean.


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.


Keywords: Pumpkin Seed Muffins, Breakfast, Snack, Fall Recipe, Pumpkin

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