Savory pumpkin muffins
The savory pumpkin muffins with cream cheese taste like fall. They are moist, hot and so delicious. With this recipe, you can make the 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.
Servings 9 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.