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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.

A batch of savoury pumpkin muffins with toasted goat's cheese and pumpkins seeds on top.

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.

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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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If you’d like more muffin recipes, follow the link and you’ll find I have quite a lot of them, both sweet and savoury. All delicious and nutritious, of course.

Choclette x

Pumpkin Goat’s Cheese Brunch Muffins

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5 from 1 vote

Pumpkin Muffins With Goat’s Cheese and Tarragon

Delicious savoury 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. If you want to add even more depth of flavour, why not opt for some cocoa powder? Ideal for a leisurely brunch as well as lunch boxes.

Prep Time20

Cook Time40

Total Time1

Course: Brunch, Lunch

Cuisine: British

Keyword: goat’s cheese, muffins, pumpkin

Servings: muffins

Calories: 265kcal

Author: Choclette @ Tin and Thyme

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 sprig 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 sprig 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

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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.