Savory Pumpkin Muffins

Click Here for a Printable Recipe

My ideal muffin isn’t sweet- it’s filling, delicate and flavorful. It isn’t filled with blueberries and oats, it isn’t so crumbly you need a muffin liner to keep it together, it’s rich without being heavy and it shines brightest at breakfast.


This muffin truly encompasses all that I think a muffin should be, while adding a bright and vibrant yellow touch to even the cloudiest mornings. The yellow color is entirely due to the muffin’s starring ingredient- pumpkin. In the United States, pumpkin strongly associated with Thanksgiving, so much so that many of us tend to forget it exists the rest of the year. And while these muffins would be a great addition to any Thanksgiving meal (maybe with some gravy), they are much more versatile than any single holiday.


As an added plus, they are easy to make, healthy and use less than 10 ingredients. So head out to the store, find where the supermarket hides it’s cans of pumpkin 11 months out of the year, and bake up some simple, savory, sunshine-filled muffins.



Savory Pumpkin Muffins


  • 2 ½ cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 15 oz can pumpkin puree (all pumpkin, nothing else added)
  • ¼ cup olive oil (plus a little extra to grease your pans)
  • ¼ cup unsweetened, unflavored vegan milk (almond, soy, cashew, etc.)


1.         Preheat the oven to 350 degrees Fahrenheit. Use a little bit of olive oil to lightly grease 18 muffin tins.

2.         In a large bowl, quickly whisk together the flour, baking powder, salt, parsley, thyme and oregano.

3.         In a separate bowl mix together the pumpkin, vegan milk and olive oil and whisk until thoroughly combined. Add the pumpkin mixture to the flour mixture and mix until all the flour is incorporated into the dough.

4.         Fill each muffin tin most of the way with the dough. Make sure to push the dough down a little so it reaches the edges of the mold- the dough will rise up some, but it’s not going to spread out.

5.         Put in the oven and cook for 25 minutes. When they have finished cooking, use a spoon around the edge of the muffin to gently remove the muffins from the tin.


Click Here for a Printable Recipe

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