Follow these step-by-step instructions to bake a batch of irresistible Sweet Pumpkin Seed Muffins. Baking is a science, but with these clear steps, you’ll be a muffin master in no time!

1. Preheat Your Oven and Prepare Muffin Tin: Begin by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well. This ensures your muffins release easily after baking and simplifies cleanup.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisking is crucial to evenly distribute the leavening agents and spices throughout the flour, preventing pockets of baking powder or soda and ensuring a uniform flavor in every muffin. This also aerates the flour slightly, contributing to a lighter texture.
3. Incorporate Wet Ingredients: In a separate medium-sized bowl, whisk together the eggs, vegetable oil, pumpkin puree, and vanilla extract until well combined. Ensure the pumpkin puree is smooth and there are no lumps. Combining the wet ingredients separately ensures they are thoroughly mixed before being added to the dry ingredients, preventing overmixing later.
4. Combine Wet and Dry Ingredients: Gently pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, stir until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough muffins. A few streaks of flour are perfectly acceptable at this stage. The goal is to just bring everything together.
5. Fold in Pumpkin Seeds: Add ¾ cup of the raw pumpkin seeds (pepitas) to the batter. Gently fold them in using your spatula until they are evenly distributed throughout the batter. Folding, rather than stirring, helps to maintain the light and airy texture of the batter. Reserve the remaining pumpkin seeds for topping the muffins.
6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full. Using an ice cream scoop can help ensure uniform muffin sizes and even baking. Leaving some space at the top allows the muffins to rise properly without overflowing.
7. Top with Pumpkin Seeds: Sprinkle the remaining ¼ cup of pumpkin seeds evenly over the tops of the muffins. This adds a beautiful visual appeal and an extra burst of nutty flavor and crunch in every bite. Gently press the seeds into the batter slightly to help them adhere during baking.
8. Bake to Golden Perfection: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Baking time can vary slightly depending on your oven, so it’s always best to use the toothpick test as a guide. The muffins should also be golden brown on top and spring back lightly when gently pressed.
9. Cool in the Tin Briefly: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5-10 minutes. This allows them to set slightly and makes them easier to remove from the tin without breaking.
10. Transfer to a Wire Rack to Cool Completely: Carefully transfer the muffins from the muffin tin to a wire rack to cool completely. Cooling on a wire rack prevents condensation from forming underneath the muffins, which can make the bottoms soggy. Allow them to cool fully before serving to enjoy their optimal texture and flavor. While they are tempting warm, they firm up slightly as they cool, enhancing their texture.