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The savory pumpkin muffins with cream cheese taste like fall. They are moist, hot and so delicious. What’s more, you can make these hearty muffins with pumpkin quickly and easily using ordinary ingredients. They are ideal as a snack, appetizer, finger food or with a salad as a main meal. You can find a detailed savory pumpkin muffins recipe with the exact quantities and step-by-step instructions below.
Season to taste
Thanks to the fresh chili pepper, my savory pumpkin muffins taste hot. Spring onions also add a spicy note. You can adjust the amount of chili in the recipe to taste, depending on the desired hotness.
I have refined the muffin batter with paprika powder and black pepper, just like the roasted potatoes. Other spices are also possible. You can also add fresh herbs, such as parsley, to the batter.
Toppings for savory pumpkin muffins
I use sunflower seeds and poppy seeds as toppings for my savory pumpkin muffins. Alternatively, pumpkin seeds are perfect for this, as they are for the coconut pumpkin soup or the wholemeal bread rolls.
Just before the muffins were done, I sprinkled them with grated cheese and a few slices of chili pepper. This gives them extra spice and hotness. However, you can also omit this step.
Versatile serving and correct storage
The savory pumpkin muffins taste delicious both warm and cold, just like the zucchini fritters, the shortbread tarts with tomato filling or the syrniki. You can serve them in a variety of ways.
For example, they are ideal as a snack between meals. You can serve them alongside the Russian eggs or the tomato puff pastry as finger food at a party. They are also perfect to take with you on the go.
Served with a vegetable salad, the savory pumpkin muffins, like the piroshki or the vegetarian fritters, can be served as a main course. They are not only delicious, but also filling. They also make a great appetizer.
Store the savory pumpkin muffins in an airtight container in the fridge. They will keep for around three days. You can then either enjoy them cold or briefly reheat them in the oven before serving.
These muffins with pumpkin are
- savory,
- hearty,
- hot,
- moist,
- fluffy,
- with a nutty note,
- very tasty,
- aromatic,
- vegetarian,
- filling,
- fall,
- with cream cheese,
- with chili,
- quick and easy to make with common ingredients,
- delicious warm and cold,
- perfect as an appetizer, snack, finger food or main course,
- ideal to take with you on the go.
How to make savory pumpkin muffins: tips and tricks
- For less hot pumpkin muffins, remove the seeds from the chili pepper beforehand. You can also adjust the amount of chili as desired.
- You can add other spices and herbs to the batter to suit your taste.
- Instead of sunflower seeds and poppy seeds, you can also use pumpkin seeds for sprinkling.
- Do not bake the muffins longer than necessary so that they taste moist and not dry. Test them with a skewer to check whether they are done on the inside.
Have you made savory pumpkin muffins using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and tasted.
Try out these other pumpkin recipes:
- Pumpkin pasta bake – creamy recipe with tomatoes
- Pumpkin lentil soup – with coconut milk and cauliflower
- Pumpkin buns recipe – how to make vegan pumpkin bread rolls
Savory pumpkin muffins
Equipment
- muffin baking tin
Ingredients
- 300 g Hokkaido pumpkin seeded and peeled as required
- 80 g cream cheese
- 3 eggs
- 30 g grated cheese
- 1/3 chili pepper
- 2 spring onions
- 130 g flour
- 4 g baking powder
- 1 tsp paprika powder
- 1.5 tsp salt or to taste
- 1/3 tsp black pepper or to taste
- butter to grease the baking tin
- flour for dusting the baking tin
for sprinkling
- 1 tbsp sunflower seeds
- 1 tsp poppy seeds
- 30 g grated cheese optional
- thin slices of chili pepper optional
Instructions
- Grease the muffin tin with butter and dust with flour, tapping off the excess flour.
- Roughly grate pumpkin. Chop chili and spring onions. Put everything in a mixing bowl.
- Add cream cheese, grated cheese, eggs, paprika powder, salt and black pepper and stir vigorously with a whisk.
- Mix flour with baking powder.
- Add the flour mixture to the pumpkin mixture and stir briefly to form a homogeneous, thick batter.
- Fill the muffin tins about 3/4 full with the pumpkin batter.
- Sprinkle the batter in each tin with sunflower seeds and poppy seeds.
- Bake the muffins with pumpkin in a preheated oven at 356 °F (180 °C) for approx. 25 minutes.
- Optional: Sprinkle the pumpkin muffins with grated cheese and a few slices of chilli pepper about 5 minutes before the end of the baking time and then bake briefly so that the cheese melts.
- Leave the pumpkin muffins to cool slightly in the baking tin and then take them out.
Notes
- For less hot pumpkin muffins, remove the seeds from the chili pepper beforehand. You can also adjust the amount of chili as desired.
- You can add other spices and herbs to the batter to suit your taste.
- Instead of sunflower seeds and poppy seeds, you can also use pumpkin seeds for sprinkling.
- Do not bake the muffins longer than necessary so that they taste moist and not dry. Test them with a skewer to check whether they are done on the inside.
- See the detailed tips and tricks for making the savory pumpkin muffins at the top of the article.
If you are using Pinterest, you can pin the following picture:
