Aside from corn muffins, I’ve never really thought to make savory muffins, always sweet ones. Because let’s face it, sweet muffins rule. But then I stumbled onto this pumpkin and feta muffin recipe and my curiosity was totally piqued.
It was such a strange combination for a muffin, I was pretty sure it would be awesome. I was right. Never underestimate the yumminess of a feta cheese/ winter squash combo.
These bad boys were so good, I immediately ran some over to my neighbors so they too could experience them. They agreed. Best savory muffins ever.
Savory Pumpkin and Feta Muffins
Ingredients
1 tablespoon butter or cooking spray
2 tablespoons olive oil
2 cups roasted pumpkin, cubed {you could probably sub any winter squash here}
1 large handful of baby spinach, chopped
2 tablespoons chopped parsley
3/4 cup grated Parmesan cheese
1/2 cup feta {cubed or crumbled}
2 teaspoons brown mustard
2 large eggs, lightly beaten
3/4 cup milk
2 cups flour
4 teaspoons baking powder
Salt and pepper to taste
Instructions
Preheat oven to 400 F. Grease a muffin pan with either butter or spray and set aside.
Sprinkle pumpkin with olive oil and salt and pepper. Toss to coat and then spread onto a baking sheet in a single layer. Bake for 20 minutes or until tender. Cool completely.
In a large mixing bowl, combine 2/3 of the pumpkin with the spinach, parsley, Parmesan, mustard and 2/3 of the feta. carefully mix together. In a separate bowl beat the eggs and milk together and combine with pumpkin mix. In a small bowl, mix flour, baking powder and salt and pepper. Fold flour mix and pumpkin mix together just until combined {do not over mix}.
Spoon mixture into muffin pan, filling each muffin about 3/4 full. Then top each muffin with the remaining squash and feta. Bake until golden, about 15-20 minutes. Cool slightly before serving.
Kristina says
These sound amazing! We are visiting the town where my daughter attends college (not to visit her, but because it is a beach town — bad parents), and I thought I would take her some study snacks for finals next week. These look perfect! One question — do you start with roasted pumpkin and then roast it again, or is that a typo? Some of her roommates are vegan. I think I can sort the milk and egg swap, and plan on subbing some sort of salted nut or seed (sunflower?) for the cheese. Thanks for the inspiration, and I’ll be making the original version for ol’ mom and dad here at home.
Mavis Butterfield says
Roast the pumpkin then add it into the muffin mix.
Susan says
Any idea how to use canned pumpkin? Love your recipes!
Mavis Butterfield says
I really like these muffins too : http://www.onehundreddollarsamonth.com/sunday-brunch-recipes-pumpkin-muffins-with-oatmeal-streusel-topping/
Susan says
My bad, wasn’t specific enough. In this wonderfully sounding savory pumpkin recipe, how much canned pumpkin would I need to use ?