# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 1 cup canned pumpkin purée
09 - 2 large eggs
10 - 1/2 cup vegetable oil
11 - 1/3 cup milk
12 - 1/2 cup light brown sugar
13 - 1/4 cup granulated sugar
14 - 1 teaspoon vanilla extract
→ Add-ins
15 - 3/4 cup shelled edamame, thawed if frozen
16 - 1/4 cup roasted pumpkin seeds, plus extra for topping
→ Topping
17 - 2 tablespoons pumpkin seeds
18 - 2 tablespoons panko breadcrumbs
19 - 1 tablespoon olive oil
20 - Pinch of salt
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
03 - In a large bowl, beat together pumpkin purée, eggs, vegetable oil, milk, light brown sugar, granulated sugar, and vanilla extract until smooth.
04 - Add the dry ingredients into the wet mixture and stir just until incorporated, being careful not to overmix.
05 - Gently fold in shelled edamame and roasted pumpkin seeds until evenly distributed.
06 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - In a small bowl, toss pumpkin seeds and panko breadcrumbs with olive oil and a pinch of salt. Sprinkle the topping mixture evenly over each muffin.
08 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
