Most flour confectionery products have a high energy value, which is due to easily digestible carbohydrates and fats that are part of the ingredients of this product group. In the chemical composition of existing confectionery products, there are practically no dietary fibers, vitamins, minerals. This problem can be solved by combining different types of raw materials, therefore, scientific research aimed at developing new recipes for food products balanced in terms of basic nutrients, in particular flour confectionery products, is of particular relevance at present. For the creation of new recipes for flour confectionery products, the waste of the fat-and-oil industry, the meal, may be of practical interest. Pumpkin meal can become a promising source of dietary fiber and proteins for the human body. The article considers the possibility of using pumpkin meal as a raw material for the enrichment of flour confectionery. The nutrient composition of fat-free meal obtained from pumpkin seeds has been studied, the expediency of introducing meal into flour confectionery products has been substantiated. A technological scheme is proposed for obtaining a semi-finished product from defatted pumpkin seed meal – powder from defatted pumpkin seed meal. A recipe for cupcakes has been developed using a powder obtained from pumpkin meal. Based on the control studies of the recipes for cupcakes with pumpkin meal powder, the optimal amount of ingredients included in the recipe was determined by physicochemical and organoleptic properties. The best organoleptic and physic-chemical properties have cupcakes with pumpkin meal powder with a meal content of 15% of the total flour. The degree of satisfaction of the daily requirement for proteins, dietary fiber and energy was calculated when muffins with pumpkin meal powder were included in the diet.