Today I present to you the recipe for savory Pumpkin Muffins with pistachios! Simple and easy to prepare, perfect for children’s school snacks, we can also serve homemade savory muffins as an appetizer. They are definitely tasty considering the presence of cheese, rosemary, and pepper.
These savory pumpkin muffins are perfect for the Halloween dinner if you have little guests to please. If I may suggest, you can wrap them individually in food bags and give them to the children who knock on your door saying: “trick or treat”.
Of course, you can also use food bags to freeze them, just make sure the savory pumpkin muffins are completely cold. It’s important to prevent spontaneous mold growth due to the moisture inside.
I decided to add pistachios as an ingredient because I find pumpkin is always a bit sweet in dishes, so I got that salty note, not by adding too much salt, but with pistachios. I must say that rosemary also plays a fundamental role in this recipe. I always love the combination with pumpkin.
If you’re looking for a perfect dessert to celebrate Halloween, I present the recipe for Shortcrust pastry with pumpkin and cinnamon, an easy, delicious, and fragrant shortcrust!
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On the blog, besides this recipe for savory pumpkin muffins with pistachios, you’ll find other savory recipes:
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Halloween
- Energy 131.35 (Kcal)
- Carbohydrates 13.14 (g) of which sugars 1.20 (g)
- Proteins 5.10 (g)
- Fat 7.36 (g) of which saturated 1.84 (g)of which unsaturated 2.52 (g)
- Fibers 2.62 (g)
- Sodium 136.21 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz pumpkin
- 2 eggs (at room temperature)
- 1.25 cups flour
- 1/3 cup pistachios
- 1 packet baking powder (not vanilla-flavored, please)
- 2 tbsps cheese (grated)
- 2 tbsps extra virgin olive oil
- 1 pinch salt
- to taste rosemary
- to taste black pepper
Tools
- 1 Chopper
- 1 Bowl
- 1 Mold
- 1 Spoon
- 1 Oven
- 1 Muffin Cups
- 1 Electric Whisk
Steps
Let’s start the preparation of the Pumpkin Muffins with pistachios by chopping this last ingredient into small and somewhat floury pieces. Then clean the chopper because we will need it to turn the pumpkin into a puree. Preheat the oven to 356°F in static mode; in a few minutes, we will be ready to bake the savory pumpkin muffins.
At this point, take a bowl with high edges and break the two eggs into it. Add a pinch of salt (almost two grams) and start the electric whisk. We should inflate them a little. Then add the two tablespoons of extra virgin olive oil and the two tablespoons of cheese and work a little more.
It’s time to incorporate the pumpkin with the eggs. Once you have a homogeneous mixture, it’s time for the previously sifted flour with the baking powder. Add it spoon by spoon.
You should have a spongy and lump-free mixture. Pour into the muffin cups; my mold and the recipe are for making 12. Do not overfill with the mixture; the cups should be filled about 3/4 full. Sprinkle the top of the pumpkin muffins with chopped pistachios and bake.
The baking of the savory pumpkin muffins is about 20 minutes, at least for my a bit old oven. Always do the toothpick test before taking them out of the oven, check the pumpkin muffins around 15 minutes of baking, and especially don’t let them darken too much because that might mean they are hard inside.
Serve the savory muffins hot and enjoy your meal!
I don’t have children, but I have several nephews, and I know they will love them for the Halloween dinner as they did last year with the Puff Pastry Mummies with Sausages! If you have little guests, also try this recipe by clicking here.
Variations:
You can choose to replace pistachios with walnuts, almonds, or other nuts you have available if you want a less salty result than mine.
Storage:
As mentioned before, you can freeze the savory pumpkin muffins once they are completely cold in freezer bags. If you plan to consume them at lunch, you should take them out of the freezer early in the morning; for dinner, around 12:00 at the latest.
To keep them well in the days following preparation, store them in a cake box and try to open it as little as possible to avoid letting in too much air, which will dry them out. However, consider that the recipe you’ve just read is only for 12 muffins, so it will be difficult for them to last in large quantities.
