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
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.
Pumpkin
When I started baking these muffins, I used Halloween pumpkin.
It is very neutral in taste and gives light-coloured muffins.
Halloween pumpkins are quite moist, and you use a bit more flour than if you use Hokkaido pumpkin.
Hokkaido gives the muffins a nice yellow-orange colour.
I’m excited about the greenish pumpkin – because I haven’t worked with that before.
The size
If you want 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 size 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.
Use
I first made these pumpkin muffins as a quick bread alongside 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
Savoury pumpkin muffins – a fast and easy muffin recipe
© danishthings.com
6-12 muffins
Ingredients
Wet
100 g grated pumpkin (0.86 cups)*
50 g rapeseed oil or other neutral oil (3.57 tbsp)
50 g Greek yogurt (3.33 tbsp)
¼ tsp. citric acid
2 eggs
Dry
125 g wheat flour or Manitoba flour (1 cup)
55-60 g whole wheat flour (0.46 cups)**
½ tsp. baking soda
¼-½ tsp. salt
1 tbsp. fresh thyme or 2 tsp. dried basil, oregano… (without spice for breakfast)
Paper muffin liners – normal or large
Instructions
Turn on the oven at 175°C fan oven (350°F fan oven)
Wet
Mix the pumpkin with oil, add Greek yoghurt, and mix well.
Sprinkle citric acid on top and mix.
Mix in the eggs and stir well.
Baking
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 too 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.
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.
Recipe notes
* Cut your pumpkin in halves, remove the kernels with a spoon, store them and make toasted pumpkin seeds as a snack. Cut the pumpkin into thin boats and peel them with a potato peeler or remove the peel with a small knife. Grate the pumpkin roughly, divide the grated pumpkin into smaller portions and store in the fridge or freezer.
** The amount of flour depends on how wet your pumpkin is – Halloween pumpkin requires more flour than Hokkaido.
