Savory Pumpkin Breakfast Muffins
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 1/2 teaspoon cracked black pepper
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup whole milk
- 1/3 cup extra virgin olive oil
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions or chives
- Optional: 1/4 cup roasted pumpkin seeds for topping
Instructions
- Step 1: Preheat and Prep. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or line it with paper liners. This ensures your muffins won’t stick and makes cleanup a breeze.
- Step 2: Mix the Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, dried rosemary, and black pepper. Creating an even distribution of the leavening agents and spices is key to a consistent texture.
- Step 3: Whisk the Wet Ingredients. In a separate medium bowl, whisk the pumpkin puree, eggs, milk, and olive oil until the mixture is smooth and well-combined. The olive oil adds a beautiful richness that complements the savory flavors.
- Step 4: Combine the Batter. Gently pour the wet ingredients into the dry ingredients bowl. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this can result in tough muffins. Fold in the shredded cheddar cheese and green onions until evenly distributed.
- Step 5: Scoop and Bake. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. If using pumpkin seeds, sprinkle a few on top of each muffin. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.