Description
These Savory Pumpkin & Feta Muffins combine the rich flavors of pumpkin puree and tangy feta cheese, enhanced with aromatic herbs and spices. Perfect for a cozy breakfast, snack, or appetizer, these moist muffins offer a unique and delicious twist on traditional savory baked goods.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 large eggs
- 1/2 cup milk
Optional
- 1/4 cup chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare your muffin tin by either lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground black pepper, and dried oregano until thoroughly combined, ensuring the leavening agents and seasonings are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, combine the canned pumpkin puree, crumbled feta cheese, olive oil, eggs, and milk. Mix until the batter is smooth and homogeneous.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Stir gently just until combined. It’s important not to overmix, so a few lumps are acceptable. If using, fold in the chopped fresh parsley for added freshness and flavor.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- Chopped fresh parsley is optional but adds a nice bright flavor.
- These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- To make these muffins gluten-free, substitute all-purpose flour with a gluten-free baking blend.
- You can substitute milk with a dairy-free alternative to make the recipe lactose-free.
