Pumpkin muffins – the savoury kind
I hope you love pumpkin!
Because I’m all into pumpkins right now.
Today it’s pumpkin muffins – the savoury kind.
They are good!
It is my go-to recipe for fast and easy bread for breakfast or alongside a bowl of (pumpkin) soup.
I have baked these muffins at least once a week since the beginning of October!
You can use different types of pumpkins – so far, I’ve made them with Halloween pumpkins and Hokkaido pumpkins.
You can go straight to the Savoury pumpkin muffins – fast and easy muffin recipe or read on.
Recipe in Danish here.
Savoury pumpkin muffins – fast and easy muffin recipe
First time I made these muffins I made a mistake.
I forgot the sugar in my sweet and spicy pumpkin muffins.
The “sweet” pumpkin muffins tasted a bit like a Christmas bun and made me want to experiment.
It turned into a thyme pumpkin muffin – a perfect fit for a pumpkin soup, and later a neutral muffin for breakfast.
Which pumpkins?
When I started baking these muffins, I used Halloween pumpkins.
It is very neutral in taste and gives light-coloured buns.
Halloween pumpkins are pretty moist and require more flour than Hokkaido pumpkins and other drier pumpkins, and you get pale muffins.
Hokkaido gives the buns a nice yellow-orange colour.
You can also use butternut squash and other pumpkins.
How big?
If you want pumpkin muffins for breakfast, make them large.
If you need them as a muffin to go with soups and stews, you can bake them any size – I usually bake normal or smaller muffins.
I always use paper muffin liners.
Normal paper muffin liners if baked in a 12-hole muffin tray.
When I make breakfast muffins, I use some large paper liners.
The biggest ones are from IKEA – I think they are for cinnamon buns.
If I use the large paper muffin liners, I put them directly on the baking tray, so the dough spread out, and the muffins become more like buns.
When should you eat pumpkin muffins?
I first made these pumpkin muffins as a quick bread – to eat with soups.
But they are SUPER fast to make IF there is grated pumpkin in the fridge – or defrosted from the freezer.
They take 5-10 minutes to mix and get into paper muffin liners, are baked in 18-22 minutes, so there are freshly baked muffins in approx. ½ hour – that’s nice.
When we use pumpkin muffins for breakfast or tea, they are baked without spices and with less salt – because butter and cheese add extra.
My son likes pumpkin muffins with Nutella – so you can use almost anything on top of these neutral pumpkin muffins.
These savoury, healthy pumpkin muffins are also perfect as a snack, makes a packed lunch amazing, and are great as a grab and go breakfast.
If you make these pumpkin muffins – please share on Instagram tag your photos @danish.things or #danishthings
How to make savoury pumpkin muffins
Savoury pumpkin muffins – a fast and easy muffin recipe
Equipment
- Paper muffin liners – normal or large
Ingredients
Wet
- 100 g grated pumpkin *
- 50 g rapeseed oil or other neutral oil
- 50 g Greek yogurt
- ¼ tsp citric acid
- 2 eggs
Dry
- 125 g wheat flour or manitoba flour
- 55-60 g whole wheat flour **
- ½ tsp baking soda
- ¼-½ tsp salt
- 1 tbsp fresh thyme or 2 tsp. dried basil oregano… (without spice for breakfast)
Instructions
- Turn on the oven at 175°C fan oven (350°F fan oven)
Wet
- Mix the pumpkin with oil, add Greek yogurt, and mix well.
- Sprinkle citric acid on top and mix.
- Mix in the eggs and stir well.
Dry
- Prepare your paper muffin liners – place them in a muffin tin or on a baking tray.
- Sift the dry ingredients into a large bowl.
- Add the wet ingredients while stirring, stir the dough with a spoon. Don’t stir to much – the dough should only be mixed so that there are no large dry flour pockets.
- Fill the cups ½-¾ up – divide the dough into 6-12 muffin cups.
Baking
- Bake your pumpkin muffins for 18-22 minutes, depending on size and oven.
- Keep an eye on the muffins and check with a meat pin/toothpick if they are done.
- Let your pumpkin muffins cool on a wire rack.
- Shelf life 2-3 days – maybe longer.
- Store dry and airtight – e.g. in a freezer bag.
Notes
If you use US Customary, remember that the recipe is made using Metric and converted via a plugin.
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