Today I present 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 given 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 one by one in food bags and hand them to the kids who will knock on your door saying: “trick or treat”.
Of course, you can also use the food bags to freeze them, just make sure the savory pumpkin muffins are well cold. It’s important to prevent spontaneous mold growth due to the moisture inside them.
I decided to add pistachios as an ingredient because I find that pumpkin is always somewhat sweet in preparations, so that salty note, not achievable with excessive salt, was recovered with pistachios. I must say that rosemary also plays a crucial role in this recipe. I always love the combination with pumpkin.
If you are looking for a perfect dessert to celebrate Halloween, let me introduce you to the recipe for Pumpkin and Cinnamon Shortcrust Pastry, easy, delicious, and fragrant pastry!
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On the blog, besides this savory pumpkin muffin with pistachio recipe, you will find other savory recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, 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 35 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
- 2 cups g pumpkin
- 2 eggs (at room temperature)
- 1 1/4 cups g flour
- 1/3 cup g pistachios
- 1 package baking powder (not vanilla-flavored)
- 2 tablespoons cheese (grated)
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- to taste rosemary
- to taste black pepper
The amount of pumpkin listed in the ingredients is raw and already peeled.
Tools
- 1 Chopper
- 1 Bowl
- 1 Mold
- 1 Spoon
- 1 Oven
- 1 Baking Cups
- 1 Electric Whisk
Steps
Let’s start the preparation of the Pumpkin Muffins with Pistachios by chopping the latter ingredient into small and somewhat floury pieces. Then clean the chopper as we will need it to turn the pumpkin into a puree. Turn the oven to static mode at 350°F; in a few minutes, we’ll be ready to bake the savory pumpkin muffins.
At this point, take a bowl with high edges and crack the two eggs inside. Add a pinch of salt (almost two grams) and start the electric whisk. We need to fluff them up a bit. Then add the two tablespoons of extra virgin olive oil and the two tablespoons of cheese, and work a bit more.
It’s time to incorporate the pumpkin with the eggs. Once you have a homogeneous mixture, it’s time for the flour previously sifted with the baking powder. Add it spoon by spoon.
You should have an airy and lump-free mixture. Pour into muffin cups; my mold and the recipe make 12. Don’t overfill; fill the cups about 3/4 full. Sprinkle the surface of the pumpkin muffins with the chopped pistachios and bake.
The cooking of savory pumpkin muffins is about 20 minutes, talking about my rather old oven. Always do the toothpick test before taking them out. Check the pumpkin muffins around 15 minutes of cooking and, above all, do not let them darken excessively because it could mean they have become hard inside.
Serve the savory muffins hot and enjoy your meal!
I don’t have children, but I have several nieces and nephews, and I know they’ll love them for Halloween dinner, just like last year’s Puff Pastry Mummies with Sausages! If you have little guests, try this recipe by clicking here.
Variations:
You can choose to replace the pistachios with walnuts, almonds, or other available nuts if you want a less salty result than mine.
Storage:
As previously mentioned, you can freeze the savory pumpkin muffins once they are completely cold in freezer bags. If you plan to eat them at lunch, you’ll need to take them out of the freezer early in the morning, and for dinner, around noon at most. I haven’t heated them; they stay soft if thawed in time. If you prefer, you can also slightly heat them in the microwave or oven for a few minutes.
To store them best in the days following preparation, you should close them in a cake holder, trying to open it as little as possible to not let in too much air that will dry them out. However, consider that the recipe you just read is for only 12 muffins, so it will be hard for them to be left over in large quantities.
