The potato and pumpkin muffins are a rustic, easy, and tasty appetizer, one of those simple recipes that can surprise your guests at the table. A soft shell encloses a flavorful and rich filling, and there’s the final touch that makes everything even more unique and special: Valdelsa Onion Tears by Gusto Toscano. The pumpkin season is now coming to an end, and I’m using up the last reserves in the freezer. If you can still find it, or if you have some like me, try these delicious potato and pumpkin muffins or save the recipe to make it again as soon as pumpkins return to the market.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 7 oz potatoes (boiled)
- 3.5 oz pumpkin flesh (cooked)
- 1 sausage
- 1.75 oz asiago (or caciotta)
- 1 oz grated Parmesan
- 1 egg (small)
- 0.88 oz Valdelsa Onion Tears
- as needed breadcrumbs
- as needed extra virgin olive oil
- as needed salt
- as needed butter
Tools
- 1 Potato Masher
- 1 Bowl
- 1 Spatula
- 4 Molds individual muffin size
- 1 Cutting Board
- 1 Knife kitchen
- 1 Pan
Steps
Mash the still warm potatoes and collect the purée in a bowl. Let it cool, then add the pumpkin flesh, Parmesan, and beaten egg. Mix and season with salt. Butter disposable muffin molds and sprinkle them with breadcrumbs. Peel the sausage and crumble it. In a small pan with very little oil, let it brown, then deglaze with Valdelsa Onion Tears. Place a spoonful of the potato mixture in the molds, put some sausage in the center, and a piece of Asiago. Close with the potato mixture and press well with a spoon. Bake in a preheated oven at 356°F for about 20 minutes. When the muffins are ready, remove them from the molds and place them on a serving plate. Drizzle with more Valdelsa Onion Tears if desired and serve.
Notes
Recipe source: Easy with taste January 2025.
