Wholesome gluten-free vegan moist pumpkin muffins with Hokkaido squash and fresh rosemary, thyme and sage.
November is here, the pumpkin season continues and I have a savory recipe for you this week, very moreish Savory Pumpkin Muffins.
Baked with delicious Hokkaido squash puree and packed with fresh herbs these are the perfect autumnal muffins for breakfast, afternoon snack or for dinner to go with your pumpkin soup. Hope that sounds good?
I have to say that Kabocha Squash, Blue Hokkaido and Red Kurri Squash are my absolute favorite ones and I love them roasted with some rosemary, thyme and sage. To bake these muffins I’ve used some steamed Red Kurri Hokkaido Squash, it always gives such beautiful orange color to the baked goods. And I’ve used the leftover puree to make some hummus and the other half to cook squash and watercress soup. My kind of Sunday!
I’ve used a good amount of some of my favorite fresh herbs – rosemary, thyme and sage to add lots of flavor, feel free to add even more if you like. I’ve used buckwheat flour, but I think millet flour would be really delicious in these muffins too.
What are your favorite recipes to make with pumpkin?
More pumpkin recipes to make this season:
Pumpkin and Oat Breakfast Bars
Savory Pumpkin Muffins (vegan & gluten-free)
Wholesome gluten-free vegan moist pumpkin muffins with Hokkaido squash and fresh rosemary, thyme and sage.
Ingredients
- 1 cup ground almonds (100 grams)
- 3/4 cup brown rice flour (95 grams)
- 1/2 cup buckwheat or millet flour (70 grams)
- 1/4 cup tapioca flour (30 grams)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- 3 sage sprigs, picked
- 3 rosemary sprigs, picked
- 5 thyme sprigs, picked
- 1/2 lemon, zest
- 2 tablespoons ground flaxseed + 6 tablespoons water
- 1 cup pumpkin puree (240 ml)
- 1/3 cup olive oil (80 ml)
- 1/2 cup plus as needed almond milk (120 ml+)
- 2 teaspoons apple cider vinegar
- pumpkin seeds to sprinkle on top
Instructions
- Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
- Preheat the oven to 350 °F (180 °C)
- Prepare 12-hole cupcake size tin with 10 cases. I use 5" square cut out from baking paper.
- In a large bowl whisk together ground almonds, brown rice flour, buckwheat flour, tapioca flour, baking powder, bicarbonate of soda, sea salt and black pepper and set aside.
- Pick and finely chop the rosemary and sage, pick the thyme and add together with the lemon zest to the dry mix. Whisk until combined.
- In a small bowl whisk together the flaxseed eggs mixture create in the step 1, pumpkin puree, olive oil, almond milk and apple cider vinegar.
- Add the wet mix to the dry mix and mix until well combined. You should have thick muffin consistency. Add extra almond milk as needed.
- Spoon the mixture evenly into your prepared cases and sprinkle with few pumpkin seeds.
- Bake for about 30 to 35 minutes or until a cocktail stick comes out clean.
- Leave to cool for 10 minutes before removing from tin.
- Enjoy warm or cold.
Notes
I've used half of a medium Hokkaido squash to make pumpkin puree for this recipe. To steam your pumpkin or squash, very carefully open your pumpkin, scoop out the seeds and chop into large chunks. Place into steaming basket or pot filled with little water, cover and steam until tender. Leave to cool down, scoop out the flesh away from the skin and blend until smooth.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving:Calories: 272Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 463mgCarbohydrates: 29gFiber: 5gSugar: 2gProtein: 6g
Hi! These look delicious. My daughter is allergic to almond and rice, what would you suggest is a substitute for the flours? Thank you :)
Hi Selena, I sometimes use ground sunflower seeds in muffins instead of ground almonds, but they tend to turn the muffins green the next day because of acidic reaction. I think ground hazelnuts could work here too. The brown rice flour can be swapped with teff flour which works well in combination with buckwheat. Alternatively ground oats, but increase the quantity slightly. Hope this will work for you.
Just made these with Kabocha pumpkin and they are SO good, thank you. Only thing is that they are not orange like yours and that is a disappointment. I did use buckwheat flour which is very dark so next time I will try the millet flour instead. Thanks again!
Wonderful, so happy to hear you love them! I have to say my Kabocha squash was exceptionally orange so it did add amazing colour to the muffins. Using millet flour will definitely help :)
Making this NOW. Do you think Vegan Feta Cubes would be a nice addition? Or would it detract from the flavors? Thank You from Los Angeles ; )
Hi Elizabeth, I think that is a great idea and would be lovely!
I added the Vegan Feta on top on top before the seeds. I used a mix of pumpkin seeds and sunflower seeds. It is absolutely LOVELY. Super delicious receipe. WOW. Thanks so much, Hana.
Hi,
Looks delicious, just wondering if it would be possible to substitute the buckwheat or millet for another flour? Would an all purpose flour work or more of the others in the recipe?
Thank you so much.