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Baking recipe · from the recipe book

Spiced Pumpkin Muffins with Pepita Tops

Moist, tender pumpkin muffins warmed with cinnamon, ginger and nutmeg, finished with a crunchy sugared pepita topping.

Spiced Pumpkin Muffins with Pepita Tops

Ingredients

  • 2 cups240 gAll-purpose flour
  • 1¼ tsp6 gBaking powder
  • ¾ tsp4 gBaking soda
  • ½ tsp3 gSalt
  • 2 tsp5 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • 1¼ cups300 gPumpkin puree, canned
  • ¾ cup packed160 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • ⅓ cup80 gCanola oil
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1¼ tsp5 gVanilla extract
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1 tbsp15 gGranulated sugar

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg.
  3. In a large bowl, whisk the pumpkin puree, brown sugar, eggs, canola oil, milk and vanilla until smooth.
  4. Add the flour mixture to the pumpkin mixture and fold with a spatula just until no dry streaks remain; a few lumps are fine.
  5. In a small bowl, toss the pumpkin seeds with the granulated sugar to make the topping.
  6. Divide the batter evenly among the 12 muffin cups, then sprinkle the sugared pumpkin seeds evenly over the tops.
  7. Bake for 20 to 22 minutes, until the tops spring back and a toothpick inserted in the center comes out clean.
  8. Cool in the tin for 5 minutes, then move the muffins to a rack to cool for at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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