The pumpkin and cheese muffins are small and tasty savory cakes that are prepared in no time. Usually, they are made sweet for breakfast or a snack, but they are also delicious in a savory version. They are perfect fall rustic pastries to serve at birthday parties, family dinners, or home aperitifs with friends. If you have vegetarian guests, this recipe is perfect for you! Pumpkin and cheese muffins are made with instant yeast, so once you fill the molds (I used silicone ones), you can proceed with baking without waiting for any rising time.
OTHER PUMPKIN RECIPES
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin and Cheese Muffins
- 5.3 oz pumpkin (peeled)
- 2 eggs (approx. 8.5 oz)
- 3 tbsp milk
- 3 tbsp sunflower oil
- 1.25 cups all-purpose flour
- 0.9 oz grated parmesan
- 1.8 oz provola cheese
- 1 tbsp baking powder for savory preparations
- salt
Tools for Pumpkin and Cheese Muffins
- Molds for muffins
- Bowl
Steps for Pumpkin and Cheese Muffins
This recipe is very simple and quick, as the pumpkin is used raw. Clean the pumpkin by removing the seeds and skin. Then cut it into small pieces and put it in a bowl with a pinch of salt. Take half of it and put it in a small mixer along with the sunflower oil and blend until you get a smooth puree.
In a bowl, break the eggs, add a pinch of salt and the milk. Using a mixer, blend for a few seconds.
Add the pumpkin puree and mix everything together.
Gradually sift the flour with the baking powder, add the grated parmesan, and mix using an electric mixer or a whisk until you obtain a smooth and homogeneous batter.
Add the provola cut into small cubes and the rest of the pumpkin to the mixture and stir again using a spatula.
Transfer the batter into the molds (you can also use paper ones), filling them about 3/4 full. Preheat the oven to 356°F
Bake for about 20 minutes. Always adjust with your oven, as the cooking time will also depend on the size of your molds. The muffins should be puffy and dry inside (do the toothpick test before removing from the oven).
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Remove the pumpkin and cheese muffins from the oven and serve them at the table.
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