These whole wheat pumpkin muffins with pepitas are full of autumnal flavor.
Yeah yeah, I hear you. You think it’s too early to be using pumpkin. But did you know that canned pumpkin is available year-round? I know, it’s crazy. But y’all never get worked up about cherry pies at Thanksgiving (one of my family’s traditional pies), do you?
These pumpkin muffins with pepitas are a bit different because they actually taste like pumpkin. Strange, I know, but most of the pumpkin baked goods I’ve tasted in recent years taste like cinnamon and cloves and sugar. We’ve confined our palates to a place that only rewards fat and sweet, and neglect the fact that many of our fruits and veggies are just dandy without a ton of concealer. (Just like you.)
These also are made with whole wheat flour for ultimate snacking power, and I decided to use spiced pepitas to give the muffins crunch as well as a little bit of kick. These pumpkin seeds are shelled, which most people don’t bother to do when roasting their carving pumpkin seeds, but getting rid of that chewy exterior makes the seeds much more satisfying, in my opinion.
You can also fold the pepitas into the batter if you don’t have any picky eaters in the house. I kept mine limited to topping the muffins just for extra precaution, as I never know what will be on the approved list from day to day.
These are a great breakfast option, just like my pumpkin scones with white chocolate chips. Bake ’em both up and pretend you have your own coffee shop display going on and see which one sells out first. Or just make sure to have them on hand next time your snacking hand goes a-wandering.
For more tasty inspiration, check out my Muffins board on Pinterest!