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Unbelievable Savory Pumpkin Muffins with Sage and Feta: A 20-Minute Wonder

Savory Pumpkin Muffins with Sage and Feta
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These savory pumpkin muffins with sage and feta are a unique, non-sweet baked good. They are a flavorful, cheesy, and herbaceous muffin perfect for fall, ideal as a side for soup, a snack, or a breakfast item.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried sage
  • 1/2 cup canned pumpkin puree (not pie filling)
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 1 large egg
  • 4 ounces feta cheese, crumbled

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking powder, salt, pepper, and dried sage.
  3. In a separate medium bowl, whisk together the pumpkin puree, milk, olive oil, and egg until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  5. Gently fold in the crumbled feta cheese.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 20-25 minutes, or until golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
  • These muffins freeze well. Wrap individually in plastic wrap and then place in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave or oven.
  • For extra flavor, you can add 2 tablespoons of chopped fresh sage instead of dried sage.

Nutrition

Find it online: https://whiskdaily.com/savory-pumpkin-muffins-with-sage-and-feta/