Edamame Pumpkin Muffin Toasts (Printable)
Fluffy pumpkin muffins layered with creamy edamame spread make a savory, energizing breakfast or snack.
# What You'll Need:
→ Pumpkin Muffin Base
01 - 1 cup all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 cup milk (dairy or plant-based)
09 - 1/3 cup olive oil or melted butter
10 - 2 large eggs
11 - 1 cup pumpkin puree
12 - 2 tablespoons maple syrup or honey
→ Edamame Spread
13 - 1 cup shelled edamame, thawed if frozen
14 - 2 tablespoons plain Greek yogurt or dairy-free alternative
15 - 1 tablespoon lemon juice
16 - 1 clove garlic, minced
17 - 2 tablespoons extra virgin olive oil
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon black pepper
→ Assembly & Garnish
20 - 2 tablespoons pumpkin seeds, toasted
21 - 2 tablespoons fresh chives, finely chopped
22 - Optional chili flakes
23 - Optional microgreens
# Cooking Steps:
01 - Preheat oven to 350°F. Line or grease a 6-cup muffin tin.
02 - In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
03 - In a separate bowl, blend milk, olive oil or melted butter, eggs, pumpkin puree, and maple syrup (or honey) until smooth.
04 - Add wet mixture to the dry ingredients and stir gently until just incorporated; avoid overmixing.
05 - Divide muffin batter evenly among prepared muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the center exits clean. Cool muffins completely on a wire rack.
06 - While muffins cool, process edamame, yogurt, lemon juice, garlic, olive oil, salt, and black pepper in a food processor until smooth and creamy. Adjust seasoning as needed.
07 - Cut cooled muffins horizontally in half and lightly toast each half if preferred.
08 - Spread a generous layer of edamame mixture onto each toasted muffin half.
09 - Top with toasted pumpkin seeds, chopped chives, and optionally chili flakes or microgreens. Serve immediately.
# Expert Tips:
01 -
- High-protein breakfast or snack option
- Fusion of flavors and textures for an exciting twist
02 -
- Contains wheat, eggs, milk, and soy—always check ingredient labels
- Pumpkin muffins can be made ahead and frozen for up to one month
03 -
- Lightly toast muffin halves for crisp texture
- Swap spices or yogurt type for a custom flavor