Food & Cooking Recipes Breakfast & Brunch Recipes Pumpkin-Seed Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Yield: 12 Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins. Ingredients ½ cup raw green pumpkin seeds 1 ⅓ cups all-purpose flour 1 teaspoon baking powder ¾ teaspoon ground allspice ½ teaspoon salt 1 cup packed light-brown sugar 1 cup canned pumpkin puree 6 tablespoons melted butter 2 large eggs Nonstick cooking spray Directions 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. Cook's Notes These muffins get their color, flavor, and soft texture from canned pumpkin. Leftover puree can be frozen in an airtight container for up to 6 months. Rate it Print