pumpkin muffins (the savoury sort!)

  • Yield:

    10 massive muffins
  • Cooking Method:

    baking
  • Prep Time:

    30 mins
  • Cook Time:

    30 mins
pumpkin muffins (the savoury sort!)

Perfect free-from savoury muffins, packed full of goodness and really easy to make. They are gorgeous straight from the oven or cold with some dairy-free cheese. The amount of cayenne pepper is minimal so you only get a hint of it, and marmite-haters don't be put off by the marmite in this recipe! It mutates into a cheese-scone flavour, honestly - give it a go 🙂 

Ingredients:

  • 1 tsp marmite
  • 2 Tbs boiling water
  • 1 C gluten-free oats
  • Âź C ground flaxseeds
  • Âź tsp ground cayenne pepper
  • 1 C m!lk alternative
  • ¹⁄3 C oil
  • 1 Tbs cider vinegar
  • 1½ C grated pumpkin flesh
  • 1 C gluten-free self-raising flour
  • 1½ tsp bicarbonate of soda
  • 1 C pumpkin seeds (optional)

Method:

  1. Preheat your oven to 180°C (fan) and prep your muffin tins with cases.

  2. In a bowl combine the marmite & boiling water; stir until the marmite has completely dissolved. Then add the ingredients in the following order: oats, ground flaxseed, cayenne pepper, m!lk alternative, oil, grated pumpkin. Stir it all up and then add the flour and bicarbonate of soda. Stir these in too. 

  3. As soon as it's all pretty much combined dollop out into the waiting cases and then pop into the oven for 30 mins. When they come out of the oven leave to stand in their tins for 5 minutes before placing them on the cooling rack.

Notes:

If you like pumpkin seeds add them in at the end. Aars doesn't like them in muffins so I do half of the muffins without them, then add ½ C seeds to the remaining half of the mix for my muffins, as I love them!