Description
Start your day with these delicious Savory Pumpkin and Sage Breakfast Muffins, combining the warmth of pumpkin and the aromatic flavor of sage, perfect for a nutritious breakfast or snack.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground sage
1/2 teaspoon ground black pepper
1 cup canned pumpkin puree
1/2 cup buttermilk
1/4 cup olive oil
2 large eggs
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
Fresh sage leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground sage, and black pepper.
- In another bowl, mix the pumpkin puree, buttermilk, olive oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just blended. Fold in the shredded cheddar and Parmesan cheese.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Garnish with fresh sage leaves if desired.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Adjust cooking time if using mini muffin tins.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: Savory Pumpkin and Sage Breakfast Muffins, pumpkin muffins, breakfast muffins, savory muffins, fall baking