Savory pumpkin muffins that are soft and flavorful. The recipe I want to share with you today is for very soft Savory Muffins with pumpkin, speck, and cheese. They are prepared in a few minutes without yeast and effortlessly, and they are delicious. I added strips of speck to my Pumpkin Muffins batter, which pairs well with its strong and slightly salty flavor and the sweetness of the pumpkin. And what a delightful orange color these muffins have that instantly bring joy. I also recommend reading my Stuffed Rustic Cake with a soft dough. They are perfect for dinner, as a tasty appetizer, or perfect as a snack or to solve the sudden arrival of guests. If you like pumpkin, or even if you don’t love it too much, this is a recipe you shouldn’t miss. Let’s head to the kitchen and prepare Pumpkin and Speck Muffins together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Economical
- Portions: For 12 pumpkin muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 146.34 (Kcal)
- Carbohydrates 13.60 (g) of which sugars 1.12 (g)
- Proteins 7.39 (g)
- Fat 7.31 (g) of which saturated 1.29 (g)of which unsaturated 3.22 (g)
- Fibers 0.60 (g)
- Sodium 131.99 (mg)
Indicative values for a portion of 68 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 for Savory Pumpkin Muffins
- 1 cup pumpkin (cleaned)
- 3.5 tbsp vegetable oil
- 1 egg
- 2.8 oz speck
- 1.75 cups all-purpose flour
- 6.3 oz scamorza cheese
- 1.4 oz grated parmesan cheese
- 1/3 cup milk
- 1/2 packet instant leavening agent for savory preparations
- to taste salt
- 1 pinch pepper
What You Need to Prepare Savory Muffins
- Mixer
- Cupcake Liners
How to Prepare Savory Pumpkin Muffins
Clean the pumpkin by removing the peel, seeds, and internal filaments. Cut it into small pieces and blend it in a mixer, adding the vegetable oil until you get a delicious orange cream. Crack an egg into a bowl, add a pinch of salt and the milk.
Mix and add the pumpkin cream. Continue the preparation by adding sifted flour, grated parmesan cheese, and the instant leavening agent for savory cakes. Mix well.
Finally, add the speck cut into thin strips, the scamorza cheese into small cubes, and a pinch of pepper. Mix the batter simply with a spatula to combine all the ingredients.
Pour the batter into silicone muffin liners placed next to each other on a baking sheet, filling them 2/3 full with the mixture. If you prefer, you can use a muffin tin with paper liners or disposable aluminum molds.
Bake the Savory Pumpkin Muffins in a preheated oven at 375°F (190°C) in static mode for about 18-20 minutes. Do the toothpick test to check the internal cooking of the Muffins.
See you tomorrow with a new recipe, love, Loredana
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If you prefer, you can replace the white scamorza with smoked scamorza or another soft, melting cheese
Savory Muffins stay soft in a container for 2 days. You can also freeze them.
Also read my recipe for Quick Savory Cake ready in a few minutes
