Description
These Savory Pumpkin & Feta Muffins combine the sweetness of pumpkin puree with the tangy flavor of crumbled feta cheese, seasoned with oregano and black pepper. Perfect as a flavorful snack or a light meal, these muffins are moist, tender, and easy to make in under 40 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 large eggs
- 1/2 cup milk
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground black pepper, and dried oregano until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the canned pumpkin puree, crumbled feta cheese, olive oil, eggs, and milk until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently until just combined, ensuring not to overmix. A few lumps in the batter are acceptable. If desired, fold in the chopped fresh parsley to add a fresh herbal note.
- Fill Muffin Cups: Divide the batter evenly among the muffin tin cups, filling each cup approximately two-thirds full to allow space for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached.
- Cool Muffins: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- Fresh parsley is optional but adds a lovely fresh flavor to the muffins.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute feta cheese with a vegan alternative and use plant-based milk.
- These muffins can be served warm or at room temperature.
