I’ve made umpteen batches of cranberry pumpkin muffins, but recently I was in the mood for a savory rather than sweet muffin.
I decided on rosemary (I had some leftover from my rosemary & sweet potato soup) that I sauted with a chopped sweet onion and added to the pumpkin batter.
Without the sugar, the muffins came out much lighter (similar to my no-sugar-added chocolate chip banana nut muffins). I usually go fat free, but decided to add just a bit of olive oil for extra richness.
Pumpkin deliciousness! Light, fluffy, savory, with little spots of sweet onion and fragrant rosemary throughout. But don’t take my word for it–try them yourself!
Savory Rosemary & Sweet Onion Pumpkin Muffins
2 Tbsp olive oil, divided
1 large sweet onion, chopped
3 Tbsp fresh rosemary, chopped
15 oz pureed pumpkin
2 eggs, beaten
1/2 cup soy milk
1 tsp baking powder
1/8 tsp salt
1 + 1/4 cups gluten free flour
- Heat 2 tsp olive oil and saute onion 3-4 minutes until soft. Add rosemary and saute 2-3 minutes more. Set aside to cool.
- Whisk together pumpkin, eggs, and soy milk. Add onion and rosemary mixture. Stir in baking powder, salt, and flour.
- Divide batter evenly into a greased muffin tin and bake 15-20 minutes at 350 degrees.
soy milk: 1.99
Grand total: $5.86