Who says that muffins have to be sweet? These Pumpkin Savory Muffins delicious and simple to make. Once you whip up a batch of these pumpkin feta and spinach muffins, you'll want to make them again and again.
Jump to:
Why This Recipe Works
- Versatile Treat: The versatility of these savory pumpkin muffins allows them to be enjoyed at any time of day – from a quick breakfast on-the-go to a tasty addition to a cozy dinner.
- Aromatic Indulgence: Baking these Pumpkin Savory Muffins fills your kitchen with a warm, inviting aroma that signals the arrival of fall and all its culinary delights.
- Pumpkin Bliss: Each bite of these muffins delivers a burst of pumpkin goodness, accented by savory notes, making them a must-have recipe for those seeking a delicious and creative autumn treat.
📋 Ingredients
- Eggs: Act as a binding agent, giving the muffins their structure and moistness.
- Milk: Adds moisture to the batter, helping create a tender crumb in the muffins.
- Dry Mustard: Gives a subtle heat and depth of flavor to the muffins.
- Olive Oil: Adds richness and ensures the muffins stay moist.
- Pumpkin Puree: Provides a sweet, earthy flavor and moistness to the delicious muffins.
- Spinach: Introduces a fresh, slightly bitter note that balances out the sweetness of the pumpkin.
- Dry Sage: Infuses the muffins with a warm, aromatic flavor that complements the pumpkin.
- Feta Cheese: Adds a tangy, salty flavor and creates pockets of creaminess throughout the muffins.
- Parmesan Cheese: Enhances the savory notes in the muffins and adds a slight crunch on top.
- Flour: The main dry ingredient that forms the structure of the muffins.
- Baking Soda or Baking Powder: Makes the muffins rise and become fluffy.
- Salt: Enhances all the flavors in the muffins and balances the sweetness of the pumpkin.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Spiced Harvest Muffins: Infused with the warmth of pumpkin pie and a sprinkle of freshly ground black pepper, these Pumpkin Savory Muffins boast a unique blend of flavors.
- Festive Pumpkin Gems: Crafted with oat flour, pumpkin seeds, and a touch of apple cider vinegar, these muffins blend the rich flavors of pumpkin pie for a delightful and festive treat.
🔪How to Make Pumpkin Savory Muffins
- Step 1: Preheat the oven to 350 degrees, prep muffin tins with nonstick spray. In a large bowl, whisk eggs, milk, dry mustard, and oil. Stir in pumpkin, spinach, sage, feta, and parmesan.
- Step 2: Sift in flour, then sprinkle in baking soda and salt. Gently fold in egg mixture; do not overmix.
- Step 3: Fill muffin tins ¾ way full. Bake 20-25 minutes.
- Step 4: Cool 5 minutes in tin, then move to wire rack. Serve the delicious savory muffin & enjoy!
👩🍳 Expert Tips
- Moisture Retention: For moist and tender pumpkin muffins, avoid overmixing the batter. Mix until just combined and be careful not to overbake, which can lead to dryness.
- Texture Trick: For a moist and tender crumb, incorporate ingredients like grated cheese, diced vegetables (e.g., bell peppers, onions), or cooked bacon into the batter.
💭 FAQs
How Do You Know When Muffins Are Done Baking?
To tell when muffins are baked, watch them in the oven. A golden brown color is a key indicator. You can also insert a clean butter knife or toothpick into the center. If it comes out clean, the muffins are done and can be taken out.
How Can You Make This Recipe Gluten-Free?
You can transform the recipe by swapping regular flour with gluten-free alternatives like almond or coconut flour. Verify all ingredients are gluten-free for a seamless transition to a gluten-free version of the Pumpkin Savory Muffins.
Best Way to Store Pumpkin Muffins
Store cooled muffins in an airtight container in the fridge for up to 3-4 days. Wrap individual muffins in plastic wrap, place in a freezer bag, and store for up to 2-3 months.
Serving Suggestions
These are my favorite recipes to serve with pumpkin muffins:
- Green Salad: Toss crisp greens, cherry tomatoes, and cucumber with a balsamic vinaigrette for a refreshing contrast to the savory muffins.
- Roasted Red Pepper Hummus: Creamy hummus pairs perfectly, adding a delightful Middle Eastern touch to your pumpkin and feta flavor combo.
- Caprese Skewers: Skewer cherry tomatoes, fresh basil, and mozzarella for a bite-sized, Italian-inspired accompaniment to your muffins.
- Garlic Butter Sauteed Spinach: Quickly sauté spinach in garlic butter for a simple side that complements the muffins without overpowering them.
- Butternut Squash Soup: It creates a harmonious pairing of flavors and textures, ideal for a comforting meal.
- Cauliflower Mash: It offers a contrasting yet complementary flavor profile and texture, making it a delightful and balanced choice for a meal.
🍜 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in our Facebook Group! Alternatively, bookmark it in your browser or save to Pinterest.
Pumpkin and Feta Muffins Bariatric Recipe
Savor the unique blend of flavors in Pumpkin Savory Muffins, a delectable treat perfect for fall cravings.
Ingredients
- 2 Eggs
- 1 ½ cups Milk
- 1 tablespoon Dry Mustard
- ⅓ cup Olive Oil
- 1 ½ cups Pumpkin Puree
- 1 cup Spinach chopped
- 1 tablespoon Dry Sage
- ½ cup Feta Cheese
- ½ cup Parmesan Cheese shredded
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Instructions
- Preheat the oven to 350 degrees, prep muffin tins with nonstick spray.
- In a large bowl whisk eggs, milk, dry mustard, and oil.
- Stir in pumpkin, spinach, sage, feta, and parmesan.
- Sift in flour then sprinkle in baking soda and salt.
- Gently fold in egg mixture, do not over mix.
- Fill muffin tins ¾ way full .
- Bake 20-25 minutes.
- Cool 5 minutes in tin then move to wire rack.
- Serve the delicious savory muffin & enjoy!
Notes
Moisture Retention: For moist and tender pumpkin muffins, avoid overmixing the batter. Mix until just combined and be careful not to overbake, which can lead to dryness.
Texture Trick: For a moist and tender crumb, incorporate ingredients like grated cheese, diced vegetables (e.g., bell peppers, onions), or cooked bacon into the batter.
Nutrition
Calories: 299kcalCarbohydrates: 32gProtein: 8gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.004gCholesterol: 59mgSodium: 675mgPotassium: 227mgFiber: 2gSugar: 5gVitamin A: 7723IUVitamin C: 5mgCalcium: 251mgIron: 3mg
Tried this recipe?Let us know how it was!
More Pumpkin Recipes to Try
- Pumpkin French Toast Casserole
- Pumpkin Crunch Cake
- Instant Pot Pumpkin Bundt Cake
- Instant Pot Pumpkin Cheesecake
Comments