PREPARATION TIME: 10 min
BAKING TIME: 30 min
TOTAL: 40 min
When we speak about Halloween meals and ideas for your party, many people would probably agree that pumpkin would be the king of all the veggies there.
But it doesn’t have to be the king only for the pumpkin carving fun. Believe it or not, this veggie is so versatile that there are hundreds of good dishes you can make from it. Not only that, it’s also very convenient because you can use it in savory as well as sweet dishes, so you can play a lot in many different ways.
Now, I’m going to show you one pumpkin trick that I use on my husband and daughter. As legend has it, they’re not really big vegetable eaters (unless, like Bernard, you believe that potato chips are a vegetable) and Amanda would prefer to stick to pasta, fruit, and throwing things on the floor. Like father, like daughter.
So this time I’m going to show you guys one of my favorite snacks, the delicious and even healthy savory pumpkin muffins swimming with feta, Parmesan, sun-dried tomatoes, curd and of course pumpkin.
My food critics at home love it, so we make it often here, especially in the autumn when pumpkin is everywhere. This works wonderfully well as a Halloween treat (to take a break from all that candy), but you can really make it anywhere, at anytime.
What do you need?
- 200 g of shredded pumpkin
- 200 g of curd
- 50 g of sun dried tomatoes
- 50 g of Feta cheese
- 50 g shredded Parmesan or similar (the Lithuanian Džiugas brand is a good substitute), plus some for garnish
- 2 medium eggs
- 2 tablespoons of flour
- Various herbs (I use the fresh ones that we grow at home – rosemary, thyme, lemon thyme, basil – but you can use whatever you have, fresh or dried)
How do you make it?
Preheat the oven to 180°C.
In order to make these delicious savory pumpkin muffins, first we’ll need to get some of the juices out of the pumpkin. If you don’t, your muffins will become quite soggy, and we need a crispy outside layer here. So in order to do that, you’ll have to shred the pumpkin, sprinkle some salt on top and leave aside for the juices to seep out.
While the pumpkin is resting, beat 2 eggs in a small bowl with a little salt and pepper (if you want, you can add a little bit of milk or cream to it).
In a separate, large bowl, mix curd, cheese, sun dried tomatoes (if the tomatoes come without oil, you can add two tablespoons of olive oil to the mixture) and herbs.
Add the beaten eggs and drained shredded pumpkin to the curd mixture. Mix it all together again. Add two spoons of flour and mix it in nice and slow until it forms a soft mass.
Now, for the baking. Although I use non-stick, silicone muffin cups, I’ve found it’s very difficult for them to come out cleanly. And you wouldn’t want to spend all that time baking something delicious just for it to tear up when you take it out.
So what I’ve learned to do is cut some baking paper into nice, medium-sized squared and use that as my muffin cups. Just fold them and put them into your muffin tray and then add the muffin mixture inside of each baking paper cup.
Once you’ve got it in the muffin tray, put it into the oven on the center rack for 30 minutes or until golden brown.
Remove from the oven and sprinkle it with a little bit of shredded Parmesan and some herbs, and then its ready to hit the table.
Let us know what you think of our savory pumpkin muffins by leaving a comment below. We’re always happy to hear from you guys!