Pumpkin savoury muffins

Pumpkin savoury muffins
  • Difficulty;
    Very easy
  • Preparation time
    20 minutes
  • Cooking time
    30 minutes
  • Portions
  • Baking tin size
    Baking tin size
  • Diet recipe
  • Vegan recipe
  • Vegetarian recipe
  • Without eggs
    No eggs
  • Without cooking
    No cook


Photo of salty pumpkin muffinsPumpkin is a very versatile and tasty vegetable, using it only for the preparation of risotto becomes an understatement.

Among the thousand ideas that we have had and continue to have, there are these small delights that we offer you today:savory muffins with pumpkin and cheese, very simple to make and really tasty. You can use them as a hot appetizer for parties and buffets, or as a warm savory snack to take to the office or to a picnic.

Below you will find a basic recipe, which can be changed with the addition of speck, cheese or spices. Free your imagination by modifying these muffins and creating the ones that best suit your palate.

The doses are enough to prepare 24 medium-sized muffins, but we advise you to double the doses, because once baked ... at least 4 muffins will magically end up in your mouth. ??


  • 3 eggs
  • 15,9 oz (450 g) of flour 0
  • 200 ml of milk
  • 150 ml of seed oil
  • A sachet and a half of yeast for savory preparations
  • 28,2 oz (800 g) of pumpkin (already cleaned)
  • A pinch of salt
  • Spreadable cheese
  • Fresh chives


  1. Cut the pumpkin into thin slices and cook it in the oven (or steam) until it softens. Once cooked, reduce it to a pulp with the aid of a whisk or a fork.
  2. Peel clean pumpkin and cut into thin slices Pumpkin cut and steamed
  3. In a bowl pour 3 lightly beaten eggs, oil and milk. Sift the flour together with the yeast and mix with a whisk to avoid the formation of lumps. Now add the pumpkin well squashed with a fork. Stir creating a homogeneous mixture.
  4. Dough of eggs, oil, milk, yeast and flour Basic dough with the addition of pumpkin in mush
  5. Turn on the oven at 180°C. Fill the cups for about 3/4 of their size and add a cube of cheese to the center of each cup.
  6. Baking cups half filled with dough Adding a cube of cheese for each portion
  7. Bake for about 30 minutes. As soon as the surface is swollen and golden, the muffins are ready. To make sure it is cooked properly, check by sticking a toothpick (not in the cheese cube), if it comes out dry, the muffins will be ready. Let them cool at room temperature.
  8. Baking cups ready to be baked Freshly baked muffins
  9. In a bowl, soften the spreadable cheese with a fork and add the chives. Mix well and put the dough in a piping bag. Garnish the cold muffins without exaggerating with the quantities.