Roasted Pumpkin Muffins
Roasted pumpkin muffins are a delightful treat that combines the earthy sweetness of pumpkin with the savory richness of parmesan and fresh basil. Ideal for breakfast or a snack, they are especially irresistible when served warm, slathered with butter. Perfectly moist and flavorful, these muffins are a wonderful addition to your meat-free Tuesdays, as they don’t contain any eggs. In this recipe, the butternut pumpkin takes the spotlight, lending a beautiful texture and taste that pairs wonderfully with the other ingredients.
Why You Will Love This Recipe
These roasted pumpkin muffins are not just tasty; they are incredibly easy to make. You’ll love the simplicity of the ingredients and the straightforward method. They have a wonderful savory profile, thanks to the parmesan and basil, which sets them apart from sugary muffins you might find elsewhere. Plus, the use of butternut pumpkin means you get the benefits of this nutritious vegetable, including high vitamin A and fiber content. Whether you enjoy them hot from the oven or at room temperature, they will become a go-to recipe for any occasion.
Ingredients
Here’s what you’ll need to make these delicious roasted pumpkin muffins:
- 250g pumpkin, deseeded, peeled, and cut into 2cm cubes (butternut recommended)
- Olive oil cooking spray
- Salt and freshly ground black pepper, to season
- 2/3 cup sour cream
- 1 cup self-raising flour
- 1/4 tsp baking powder
- 1/2 cup finely grated parmesan
- 1/2 cup basil leaves, finely chopped
- 1/2 cup plain yogurt (or 1 egg for non-vegetarian option)
- 60g butter, melted and cooled
- 1 Tbsp pumpkin seeds (optional)
- Extra butter, to serve
- Extra basil leaves, to serve
Method
Step 1: Start by preheating your oven to 200°C (about 392°F). Prepare an oven tray by lining it with baking paper, and also line the holes of a 6-hole muffin tin with paper cases.
Step 2: Take the cubed pumpkin and coat it with olive oil spray. Sprinkle with salt and freshly ground black pepper for seasoning. Place the seasoned pumpkin cubes on your prepared oven tray and roast them for about 20 minutes, or until they are tender. Once done, remove from the oven and let them cool slightly.
Step 3: Transfer the cooled roasted pumpkin into a food processor. Add the sour cream and process until smooth to create a creamy pumpkin mixture. Once blended, pour the mixture into a large jug for easy mixing. At this point, reduce your oven temperature to 180°C (about 356°F).
Step 4: In a mixing bowl, combine the self-raising flour, baking powder, finely grated parmesan, and chopped basil. Mix these dry ingredients well to ensure the baking powder is evenly distributed.
Step 5: Add either your yogurt or egg and the melted butter to the pumpkin mixture in the jug. Whisk this combination until it’s fully blended together. Once ready, pour this mixture into the bowl of dry ingredients.
Step 6: Using a large metal spoon, gently stir the wet ingredients into the dry ones until just combined. Be careful not to overmix; a few lumps are okay, as they will bake out.
Step 7: Spoon the muffin batter into the prepared muffin cases. If using, sprinkle the pumpkin seeds over the top and gently press them into the batter to ensure they stick during baking.
Step 8: Place the muffin tin in the preheated oven and bake for approximately 15 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. When ready, transfer the muffins to a wire rack and allow them to cool for a few minutes.
Step 9: Serve the muffins warm or at room temperature, with extra butter and chopped basil leaves on the side. Enjoy this delightful treat any time of day!
Frequently Asked Questions
Can I substitute butternut pumpkin with other types of pumpkin?
Yes, you can substitute butternut pumpkin with other varieties like sugar pumpkin or even canned pumpkin puree if you need a quicker option. However, make sure to adjust the moisture content if using canned puree.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Be sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag.
Can I make these muffins vegan?
To make them vegan, you can substitute the yogurt and melted butter with plant-based options like almond yogurt and coconut oil. Ensure that the parmesan cheese is replaced with a vegan alternative or omitted entirely.
What can I use instead of parmesan cheese?
If you’re looking for a substitute for parmesan cheese, consider using nutritional yeast for a similar umami flavor, or you can omit it entirely if you prefer a lighter muffin.
Can I add nuts or other ingredients to the muffins?
Absolutely! Feel free to add chopped walnuts or pecans for added crunch. You can also incorporate ingredients like dried cranberries or chocolate chips for a sweeter twist.
Conclusion
These roasted pumpkin muffins are a wholesome and delicious treat that are perfect for any occasion. With their savory flavor and delightful texture, they’re a guaranteed hit whether you serve them plain, with butter, or jazz them up with your favorite add-ins. Best of all, they’re simple to whip up, making them a fantastic choice for anyone looking to enjoy a meat-free meal while still savoring something delightful and comforting. Try making these muffins for your next gathering, and watch them disappear!