Save Savory, protein-rich toasts featuring fluffy pumpkin muffins topped with vibrant edamame spread—perfect for a unique breakfast or snack.
I first created these toasts for a weekend brunch, experimenting with fall flavors and fresh edamame for a delightful twist.
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)
- Large eggs: 2
- 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
- Black pepper: 1/4 tsp
- Pumpkin seeds (pepitas), toasted: 2 tbsp
- Fresh chives, finely chopped: 2 tbsp
- Optional chili flakes or microgreens: as desired
Instructions
- Prepare the muffins:
- 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 and bake:
- Add wet ingredients to dry ingredients and stir until just combined (do not overmix). 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.
- Prepare the edamame spread:
- While muffins cool, in a food processor blend edamame, yogurt, lemon juice, garlic, olive oil, salt, and pepper until smooth and creamy. Adjust seasoning if needed.
- Toast and assemble:
- Slice cooled muffins in half horizontally. Toast lightly if desired. Spread a generous layer of edamame mixture on each muffin half.
- Garnish and serve:
- Garnish with toasted pumpkin seeds, chives, and optional chili flakes or microgreens. Serve immediately.
Save This recipe quickly became a favorite for my family, especially my kids who enjoy helping to spread the edamame on warm pumpkin muffins.
Required Tools
Mixing bowls, whisk, muffin tin, food processor, 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.
Save Enjoy these colorful toasts for breakfast or a nourishing snack. They are sure to brighten any table!
Kitchen Questions
- → Can I make the muffins ahead of time?
Yes, the pumpkin muffins can be baked in advance and stored in an airtight container for up to three days.
- → Is the edamame spread vegan-friendly?
Use plant-based yogurt for a fully vegan edamame spread; all other ingredients are naturally vegan.
- → What pairs well with these toasts?
These toasts complement a crisp green salad, light soup, or fresh fruit for a complete meal.
- → Can I substitute different flours?
All-purpose and whole wheat flour are used, but you may swap with gluten-free blends, adjusting for texture.
- → How do I store leftovers?
Keep assembled toasts refrigerated for up to one day. Muffins and spread store separately for best texture.
- → Are there alternative toppings?
Try feta, chili flakes, or microgreens for extra flavor; customize to your preference.