I will be the first to admit that these pumpkins will not win any beauty contests. Thanks to the oats, they have a crumbly texture and bumpy exterior, and thanks to the lack of eggs and sugar, they don’t bind together and rise quite as well as a good little muffin should. But before you turn around and head back out the door – or off to your next blogging adventure – they do have a redeeming quality!
- They have no sugar.
- They are moist and delicious! Dee-lish-us, I tell you!
These ugly little savory muffins have amazing flavor that is the perfect accompaniment to an autumn soup. I served ours with potato soup, and it was a match made in heaven. So who cares what they look like? They taste good, and after all, that is the point.
Ugly Savory Pumpkin Muffins
adapted from love food eat
- 1 cup white whole wheat flour
- 1/2 cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp dried sage
- 1 tsp rosemary
- 1 tsp parsley
- 1 1/2 cups pumpkin puree
- 1/2 cup olive oil
- 1 TBSP vinegar
- Whisk together dry ingredients in a large bowl.
- In a separate bowl, stir together the wet ingredients until well combined.
- Pour the wet ingredients into the dry, stirring just until combined.
- Scoop batter into greased muffin tin and bake at 350F for about 25 minutes or until toothpick inserted comes out clean.
And so EASY, too! Just be sure not to overmix the batter, or they will get really tough.
This particular recipe takes a lot of pumpkin, so it’s not necessarily CHEAP (depending on how much you paid for said pumpkin). Around here, that’s at least a couple dollars. However, this time of year is the cheapest pumpkin’s gonna get, so now’s the time to make them!
These muffins are probably the HEALTHY-est I’ve ever made. They have no sugar, use whole grains, and are largely based on a very healthy vegetable. Very healthy, indeed!
Linking to Tasty Tuesday and…