Pumpkin & Sage Savory Muffins
19 Sep
Pumpkin & Sage Savory Muffins
Hope you all had a fabulous weekend! We had a little weekend holiday with some friends in Chikmagalur. It was green, misty, wet and beautiful! We ate and drank the entire time! Children had fun playing foot ball and splashing water on each other 
After stuffing my face into all the delicious food I didn’t want to eat anything too rich and wanted to give my tummy a little break. I decided today was going to be a soup day! My favourite lunch/dinner I had a bunch of sage from the other day which needed to be used up and I also had a half a pumpkin left. I decided to make a batch of savory pumpkin and sage mini muffins.
Savory muffins are great as snacks. Most of the time our snacks contain some form of sugar or the other. Even the healthy muffins I make have a cup of sugar in them. So savory muffins are a great way to cut down your sugar intake. They are excellent accompaniments for soups too. Serve them instead of dinner rolls to add an extra serving of veggies to your meal.
These pumpkin muffins are made of whole wheat flour, oats and lots of fresh pumpkin. You can replace it with canned pumpkin too. Try different herbs for new flavours every time. You can also spice it up with some fresh green chilies, canned jalapenos, dry red chili flakes or crushed black pepper. I have used olive oil in it but any other oil or even butter will taste great. All together this is a great recipe and I will make sure I bake a batch of these often so that I always have some healthy breakfast or snack ready!
Savory Muffins = No sugar!!
made of whole wheat flour, oats...
lots of fresh pumpkin & sage!
add an extra serving of veggies to your meal with these muffins!
perfect quick breakfast or snack!
Delicious healthy vegan pumpkin & sage savory muffins!
Ingredients:
- 1 cup whole wheat flour
- ½ cup oats
- 1 tsp baking powder
- 1tsp baking soda
- 1 tsp salt
- ¼ cup sage
- 2 cup pumpkin puree (fresh or canned)
- ¼ cup olive oil
- 1 tbsp apple cider vinegar
If you are using fresh pumpkin – cut t he pumpkin into big chunks and cook till soft. You can use the skin also. Once it’s cooked, blend it into a smooth puree.
Mix all the dry ingredients till well combined. Chop the sage into small pieces and throw it into the dry mixture. Add the pumpkin puree, olive oil and vinegar and stir well. Do not over mix the dough.
Scoop it into the muffin tray and bake in a preheated oven at 160 degree C. bake for about 30 to 35 minutes or till the toothpick inserted comes out clean.
These were delicious! So pumpkiny in a good way! I used 1/2 tsp dried sage, 1 tsp fresh rosemary, 1/2 tsp basil, and added chopped pecans.
Thank you.
Just made these.. they were unbelievably delicious. perfect amount of saltiness and sweetness (i added a teaspoon of maple syrup). I used a mixture of fresh herbs and some dried rosemary and sage. You can pretty much do whatever you want with this recipe in terms of spice and flavor and it turns out Devine. highly recommend!!
Thank you so much Chelsea
Is this recipe for a dozen muffins?
No! I think it made half a dozen small muffins.
I tried out this recipe last night and I love the flavor, so different and tasty! But they came out more moist than I would’ve liked.
Thank you Felicity
I am sure that is because of the consistency of your pumpkin puree! Was it homemade or store bought?
Most US recipes measure dry ingredients using volume, not weight. One cup flour at one time, in one place, under one set of conditions, is not the same amount of flour as one cup of flour under other conditions.
As you bake, you’ll discover what consistency seems “right” for batters and doughs – based on not only what you’re making, but your own personal preferences. When my muffin dough seems too soupy, I add more flour. Too stiff? More liquid.
This is also true when using up ripe bananas – the amount of mashed banana you end up with can vary, and you need adjust the amount of liquid in the recipe accordingly.
Last night I made some chocolate chip cookies. As I put the first ones on the pan, I could see the dough was too soft/greasy. If I’d baked them that way, I’d have had those unappealing flat, soggy, greasy cookies. I added more flour (probably between 1/4 and 1/3 cup) and they came out perfectly crisp – just how I like them.
You just need to learn from experience. As long as most US recipes use volumes, you will sometimes (not all the time) have to add more flour, or more liquid, to achieve the correct consistency.
Pumpkin and sage is such an nice combo and these muffins look great!
Hi chinmayie – this pumpkin and sage muffins really stand out from the crowd. I like how you added your own touch to each dessert that you’ve made so far, making each one of them special..the delicious brownies and now the pumpkin muffins..your house must be smelling so good:)
this looks amazing! but i have no muffin cases so make it as a loaf? cant wait to make it!
Definitely make it in a loaf! I use muffin pan as it takes lesser time to bake!
Yes please! These look amazing… I love savory pumpkin stuff.
Ohhh Chinmayie these muffins look so good!! Pumpkin and sage – what a great combination. I love how you used pumkin for muffins. Kids will love this for sure!
I’ve never made any savory muffins so far. When I try one, yours will the first recipe I would refer too. The muffins look very appetizing and healthy too
Wow…sorry to have double-posted…I got an error message that said the first one didn’t take. Oh well! Love the post…that’s the main idea
These look so gorgeous and sound delicious. I think your idea of adding some heat might be interesting as well, although I bet these are great just as is. Such a great way to perk up a bowl of soup…makes it an event! Such beautiful photos too!
I made savoury muffins with cheese and lots of chillies last weekend. next time it will be ur recipe
Beautiful muffins! Those flavors are marvelous. I love savory baked goods.
Cheers,
Rosa
Mmm.. that looks divine. I love pumpkin and sage combo. Nice savory treats
Like the idea of sage in savory muffins..these look so soft and delightful! And pumpkin puree..wholewheat, oats..what more would I want from my baked goodies..which are delicious and healthy as well.
I haven’t yet tried making savoury muffins but that has got to change soon! They look so good!
So healthy and yumm… A must try !!
I love anything savory, not a big dessert-person. these muffins look ultra cute
Siri