Pin It Savory, protein-rich toasts featuring fluffy pumpkin muffins topped with vibrant edamame spread—perfect for a unique breakfast or snack.
I first made these for a weekend brunch and they quickly became a favorite. The balance of hearty muffins and creamy edamame spread always impresses guests.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Whole wheat flour: 1/2 cup (60 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Milk (dairy or plant-based): 1/2 cup (120 ml)
- Olive oil or melted butter: 1/3 cup (80 ml)
- Eggs: 2 large
- Pumpkin puree: 1 cup (220 g)
- Maple syrup or honey: 2 tbsp
- Shelled edamame (thawed if frozen): 1 cup (150 g)
- Plain Greek yogurt or dairy-free alternative: 2 tbsp
- Lemon juice: 1 tbsp
- Garlic, minced: 1 clove
- Extra virgin olive oil: 2 tbsp
- Salt: 1/4 tsp (for spread)
- Black pepper: 1/4 tsp (for spread)
- Pumpkin seeds (pepitas), toasted: 2 tbsp
- Fresh chives, finely chopped: 2 tbsp
- Optional: chili flakes, microgreens
Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients:
- In another bowl, mix milk, olive oil, eggs, pumpkin puree, and maple syrup until smooth.
- Combine Mixtures:
- Add wet ingredients to dry ingredients and stir until just combined (do not overmix).
- Bake Muffins:
- Divide batter evenly among muffin cups. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Make Edamame Spread:
- While muffins cool, blend edamame, yogurt, lemon juice, garlic, olive oil, salt, and pepper in a food processor until smooth and creamy. Adjust seasoning as needed.
- Toast Muffins:
- Slice cooled muffins in half horizontally. Toast lightly if desired.
- Assemble Toasts:
- Spread a generous layer of edamame mixture on each muffin half.
- Add Toppings:
- Garnish with toasted pumpkin seeds, chives, and optional chili flakes or microgreens.
- Serve:
- Serve immediately.
Pin It These toasts are always a hit with my family on chilly mornings. We make a batch together and add everyone’s favorite garnishes.
Required Tools
Mixing bowls, whisk, muffin tin, food processor or blender, spatula, knife
Allergen Information
Contains: Wheat (gluten), eggs, milk (if using dairy), soy (edamame). Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 210, Total Fat: 9 g, Carbohydrates: 25 g, Protein: 7 g
Pin It Serve these colorful toasts with a green salad or soup for a cheerful meal or snack. Enjoy with loved ones!
Recipe Questions & Answers
- → What is the texture of the muffins?
The muffins are soft, fluffy, and tender thanks to pumpkin puree and eggs, with a hint of spice from cinnamon and nutmeg.
- → Can I make these toasts vegan?
Yes, use plant-based milk, a flaxseed egg substitute, and dairy-free yogurt for fully vegan toasts.
- → Is the edamame spread spicy?
The base spread is mild; add chili flakes or microgreens for a subtle kick if preferred.
- → How should the toasts be served?
Serve immediately after assembly for best texture, alongside salad or soup for a balanced meal.
- → Can extra muffins be stored?
Yes, keep leftover muffins covered at room temperature for up to 2 days or freeze for longer freshness.
- → What allergens are present?
These toasts include wheat, eggs, milk (if using dairy), and soy from edamame.