There’s something special about the way particular recipes become part of your life’s rhythm—like an old friend who shows up exactly when you need them. For me, that recipe was Martha Stewart’s Pumpkin Seed Muffins, which I discovered in a 2004 fall issue of Everyday Food magazine. Back then, getting that little digest-size magazine in my mailbox was the highlight of my week. I’d curl up on the couch, sticky notes in hand, marking every recipe that caught my eye. Part of the fun was trying the new monthly and seasonal recipes. But these muffins quickly became a mainstay. For years, when the temperatures started dipping, this was the recipe I’d reach for whenever I needed something seasonal, comforting, reliable and just a little bit special.

When I lost my cherished copy of the magazine several years ago, it felt like losing a piece of my baking history. Each year I’d search for it again, hoping I’d somehow missed the recipe online or would find it posted on someone’s blog. But I never had any luck. Early this summer, I went on a mission to track down the recipe, justifying the time spent as “research” for work. I scoured Facebook groups, asked fellow writers to dig through their old copies, searched Martha Stewart fan sites, read through every one of her cookbooks, reached out directly to her publications and even messaged someone in the U.S. on Facebook marketplace to see if she’d send her copy to me (I’m in Canada). On a casual trip to the library with my kids, I explained my situation to a local librarian, hoping she’d somehow have access to the old magazines. My search intrigued her, and she began asking me about the recipe. Because she says she “likes a good challenge,” she spent an evening (of her own time) searching old, archived websites that I didn’t even know existed. (I should note that I just met her in the library that day.) As I was putting my son to bed that night, I saw an email come in on my phone. She found it! And I was thrilled! I picked up a can of pumpkin and made them the very next day. Yes, they were just as good as I remembered, perhaps even better.

How could I not pitch this story? (See, it was for research purposes!) And here I am, writing it for you. But the coolest thing about how everything unfolded is that when my editors reached out to their colleagues at Martha Stewart to get permission to use the archived recipe, they decided to republish it. (My personal search influenced them to change what was on the internet!) A few weeks ago, it went live on Martha’s site for everyone to enjoy. And, as it should, it already has a 5-star review. 

Why I Love Martha’s Pumpkin Seed Muffins

What makes these muffins so special to me isn’t just how they taste (though that would be reason enough). It’s how they manage to be both humble and sophisticated at the same time. The simple addition of pumpkin seeds doesn’t sound that exciting, but it adds a deeply satisfying textural contrast to the tender muffin base. And toasting them first brings out their nutty flavor in a way that elevates the whole muffin. The muffins also come together in about 15 minutes, including the time it takes to toast the seeds. The warm spices mingling with the sweet scent of pumpkin and toasted seeds make your kitchen feel like a warm hug.

For years, these muffins were my go-to for every fall occasion: lazy weekend breakfasts, welcome gifts for new neighbors, and countless work lunches. Now that I have kids, these muffins appear at breakfast, get packed into lunchboxes and will be making their way to school bake sales. I love to prep a batch on the weekend or even a lower-key weeknight (they’re so quick and easy) and eat them throughout the week. I’ve also found that they freeze beautifully, so I can always have a stash ready for unexpected guests or busy mornings.

How to Make Martha’s Pumpkin Seed Muffins

The recipe is decidedly simple. You start by toasting raw pumpkin seeds until they’re golden and fragrant—a step that’s tempting to skip but absolutely worth the extra few minutes. They’re what make these muffins great. While they’re toasting, whisk together your dry ingredients: flour, baking powder, allspice and salt. Only allspice, you say? Yes! However, I also make substitutions sometimes (see below). Allspice provides all the warm fall flavors you want without overwhelming the delicate pumpkin taste.

The wet ingredients come together in a separate bowl. It’s a simple mixture of brown sugar, pumpkin puree, melted butter and eggs. I love that it uses a full cup of pumpkin puree—enough to really taste the pumpkin and keep the muffins moist for days. When you combine everything, you’ll notice that the batter is thick but still spoonable. This is exactly what you want; it helps the pumpkin seeds stay suspended throughout the muffin instead of sinking to the bottom. From there, bake them for 20 to 25 minutes until lightly browned. They honestly couldn’t be easier.  

Tips for Making Martha’s Muffins

The recipe is perfect as is, but over the years, I’ve played around and settled on a few tips, tricks and substitutions that I’m happy to share.

• Easy freeze: I freeze leftover canned pumpkin in 1-cup portions so I can make these muffins anytime. Simply thaw it and add it to the wet ingredients.
• Go low: My sweet-tooth daughter, who devoured an unmentionable amount of Halloween candy post trick-or-treating, finds the original recipe too sweet. I usually reduce the brown sugar to a loosely packed 3/4 cup. They’re still perfectly sweet and moist.
• Zest it up: When I’m craving brightness, I’ll add some orange zest to the wet ingredients to liven everything up.
• Salty-sweet: Sometimes, I’ll toss the toasted pumpkin seeds with salt after they come out of the oven. Or for more savory notes, I’ll toast them in a pan on the stove with olive oil and salt or roast them in the oven like this. I always make extras for snacking when I do this, too.
• Flour power: If I’m making them for breakfast for my kiddos, I’ll often substitute half of the all-purpose flour for whole-wheat flour, whole-wheat pastry flour, or oat flour for some added fiber and nutrients.
• Spice is nice: I make my own pumpkin spice blend and sometimes sub it for the allspice, plus a little extra cinnamon.
• Nuts for chocolate: I think the pumpkin seeds are “chef’s kiss,” but chocolate chips are a fun addition. And if I’m making them for others, I’ll swap in toasted walnuts or pecans for the seeds. Toasting is key, though! Don’t skip this step.

The Bottom Line

After months of searching, I couldn’t be happier to have this nostalgic recipe back in my life and to share it with you. Should it ever go offline again, I have it safely stored in multiple places (including an already well-worn recipe card in my kitchen). I’m never letting it go again. These muffins have earned their place in my permanent recipe collection, and I hope they’ll find a home in yours, too. They’re the perfect example of how sometimes the simplest recipes become the ones we treasure most. Kudos, Martha. You did it again!