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The world pumpkin production in 2012 was 25 million tons, and the crop is spread throughout the world, including the production of small farmers and large producers to supply local markets (Food and Agriculture Drganization of the United Nations, 2012). The species offers, in addition to pulp, seeds, which can be used in foodstuffs. Pumpkin seed is used in the East in the preparation of breads, cakes and cereals; however, this is not enough to prevent the waste of this material, which can have a beneficial effect on metabolism, physiology and human nutrition since it is rich in fiber, natural source of protein and phytosterols (Moura et al., 2010). Therefore, the inclusion of waste seeds flour in the formulation of food products is an alternative to provide nutritional enrichment and to reduce costs in waste treatment.

Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob