Delicious savoury pumpkin muffins, stuffed full of roasted squash, pumpkin seeds and pumpkin oil. Goat’s cheese adds delicious umami notes and there’s a bit of additional flavour with fresh tarragon or sage leaves. Ideal for a leisurely brunch as well as lunch boxes.
When Natalie of Hungry Hinny chose pumpkin for this month’s We Should Cocoa, my first thought was not a happy one. Normally we manage to grow a fair few winter squashes. This year, if we are very lucky and the mild weather continues for a bit, we might get one. So, for the first time in many a long year, I had to buy a winter squash, in this case a butternut.
Once I got over this unfortunate turn of events, a number of possibilities went flying around my head. Last year, I made a really light almond and squash cake and some really dense pumpkin and ginger cakes, both were delicious although very different.
Because I made these for #WeShouldCocoa that first time, I added two tablespoons of cocoa powder. It worked fine, but I don’t think it’s really necessary and I haven’t added it since.
I quite fancied making a marble cake to get the bright orange from the pumpkin contrasting with the chocolate, but others got there before me. In the end, I thought I’d go for a triple whammy and do something using pumpkin oil, pumpkin seeds and squash flesh.
Pumpkin Muffins
With thoughts of my very successful beetroot muffins lingering on, I thought I’d try something similar only with pumpkin this time. I reckoned tarragon would complement the flavour of squash, so I used the last few withering sprigs of tarragon from our garden.
As I hoped, these were a match for the beetroot muffins and made a very tasty lunch for CT and I for the next few days.
Toasting the pumpkin seeds first works really well as it brings out their rich nutty flavour. The squash is more subtle, but plays its part by keeping the muffins moist. The tarragon adds a nice aniseed hint, although I have also made them most successfully with sage leaves instead. The cheese gives that yummy umami quality which just makes you want to come back for more.
Other Brunch Recipes You Might Like
- Brie & chive cheese scones
- Egg & beans on toast: Mexican style
- Savoury brioch French toast
- Spiced kefir pancakes with honeyed chocolate sauce
Savoury Pumpkin Muffins. PIN IT.
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Thanks for visiting Tin and Thyme. If you make these savoury squash muffins, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Pumpkin Goat’s Cheese Brunch Muffins
Pumpkin Muffins With Goat’s Cheese and Tarragon
Ingredients
- 1 tbsp olive oil
- 350 g butternut squash flesh roughly chopped into 2-3 cm (1 inch) pieces.
- 40 g pumpkin seeds
- 300 g flour (I use wholemeal spelt)
- 2 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ¼ tsp salt
- 2 tbsp cocoa powder
- 100 g soft goat’s cheese
- 2 large eggs
- 200 ml natural yoghurt
- 50 ml unrefined pumpkin seed oil
- 50 ml sunflower oil
- 100 ml milk
- good grinding of black pepper
- 4 spigs tarragon or about ten sage leaves – finely chopped
Instructions
- Turn the oven on to 200℃ (180℃ fan, 400℉, Gas 6).
- Whilst you’re waiting for it to heat up, prepare the squash. Roast it in the olive oil for 20 minutes, or until just tender.1 tbsp olive oil, 350 g butternut squash flesh
- Toast the pumpkin seeds by dry frying them in a pan over a moderate heat for a few minutes until a substantial number of them have popped. Set aside to cool.40 g pumpkin seeds
- Put the flour, baking powder, bicarbonate of soda and salt into in a mixing bowl along with the cocoa powder, if using. Whisk together to ensure everything is well combined and there are no lumps.300 g flour, 2 tsp baking powder, ½ tsp bicarbonate of soda (baking soda), ¼ tsp salt, 2 tbsp cocoa powder
- Stir in the cooled pumpkin seeds.
- Divide the goats cheese into three.100 g soft goat’s cheese
- Chop two thirds into small pieces and stir into the flour.
- Chop the other third into 24 small portions and put to one side.
- In a separate bowl beat the eggs with the yogurt. Then beat in the oils, followed by the milk and a good good grinding of black pepper.2 large eggs, 200 ml natural yoghurt, 50 ml unrefined pumpkin seed oil, 50 ml sunflower oil, 100 ml milk, good grinding of black pepper
- Add the tarragon or sage leaves and beat these in too.4 spigs tarragon
- Mash the roasted squash roughly with a fork and stir into the milk mixture.
- Make a well in the centre of the dry ingredients and add the batter.
- Stir as lightly as possible until everything is just about incorporated.
- Divide the mixture between 12 silicone muffin moulds. No need to line them.
- Top each with a few raw pumpkin seeds and two pieces of goats cheese.
- Bake in a preheated oven at 200℃ (180℃ fan, 400℉, Gas 6) for 20 minutes
- Leave for a few minutes in their moulds, then turn out onto a wire rack to cool.
Notes
Nutrition Estimate
Sharing
One Ingredient is also featuring pumpkin this month. So in addition to entering this, I’m also looking forward to seeing the other entries. After all, squash is one of my favourite vegetables. This month’s challenge is hosted by Nazima of Franglais Kitchen, but is co-hosted by Laura of How to Cook Good Food.
As the last of our tarragon was used in these muffins, I’m entering them into Herbs on Saturday. It’s hosted by Karen of Lavender and Lovage.
I’m also submitting these to Weekend Herb Blogging as I’ve used both tarragon and pumpkin seeds. This is a weekly challenge where any recipe featuring some part of a plant can be submitted. This week is being hosted by La Cucina di Cristina.
Lottie @ Lottie's World of Cakes says
Love the sound of these!
Choclette says
Thanks Lottie
Karen S Booth says
I am a savoury bun(muffin) lover and these look sublime, with wonderful ingredients. Thanks so much for linking these up to Herbs on Safurday. Karen
Choclette says
Thanks Karen, I can imagine how much you struggled to write in “muffin” there 😉
All That I'm Eating says
How pretty are these! I’ve not made savoury muffins before but I love the idea of this combination.
Choclette says
Ooh savoury muffins are nicer than sweet ones – at least they are worth a try 🙂
Homemade by Fleur says
Wonderful combination of ingredients and something I would never think of to try. They look really tasty too. Great for lunch.
Choclette says
Thanks Fleur. They do make a really nice change to my usual work sandwiches.
laura@howtocookgoodfood says
I just love the thought of a savoury muffin that uses good cheese paired with herbs and the crunchy texture of pumpkin seeds. I really don’t think I have ever used pumpkin seed oil, which must be remedied!
I also love a muffin recipe that doesn’t have to be eaten on the day. I have noticed that squashes do seem to prolong the life of cakes in a good way!
Thanks for entering One Ingredient :)x
Choclette says
Thanks Laura. Using veg in bakes does seem to keep things moist and make them taste good for longer.
Chele says
Wow. What a lovely combo of flavours and lovely to see some savory versions too. I am in love with pumpkin oil and pumpkin seeds these days so I know these little guys would be very happy in my tummy ;0)
Choclette says
Thanks Chele. The good thing about pumpkin seeds and oil, is that they are really good for you as well as being tasty.
Suelle says
What an original idea! Great to see you using pumpkin and chocolate(cocoa) in another savoury bake.
Choclette says
Thanks Suelle. I’ve become a bit of a fan of cocoa and vegetable muffins. Cocoa has a nice savoury edge to it which works well used this way.
Katharine says
These look delightful and I can imagine they would be heavenly with a good hunk of cheese!
Choclette says
Thanks Katharine. More cheese can be no bad thing, but they didn’t really need it; they tasted quite cheesy anyway.
Stephen says
Excellent blog. I could never dream up recipes for muffins and such like myself, so it’s great to find and try out new ideas.
Choclette says
Thanks Stephen
hungryhinny says
I have to say I don’t think I ever would have thought to try a combination of squash, cocoa, cheese and tarragon, but these look really tasty!
Sorry to hear about your squash patch, from what I’ve heard this year’s weather has been a nightmare for pretty much every type of home grown fruit and veg.
Choclette says
You’re right, I don’t think many have faired well in this part of the world. Just hoping for a better year next year. The combination may be unusual, but it was very good.
Foodycat says
These sound divine! The pumpkin oil is fascinating, I’ve never tried it.
Choclette says
Not surprisingly I guess, pumpkin oil is very dark green and quite viscous, but it makes a good addition to salads.
Hannah says
These sound utterly delicious, loving the savoury WSC entry love this month 🙂
Choclette says
Thanks Hannah, yes it’s been good to see chocolate combined in more unusual ways.