Pumpkin & Sage Savory Muffins




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!


[typography font=”Cantarell” size=”24″ size_format=”px” color=”#b36f98″]Ingredients:[/typography]

  • 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.

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