It’s no secret that I have much more of a savory tooth than a sweet one. I’m the type of person that will always have another order of fries instead of saving room for dessert. Since pumpkin season has officially started, I wanted to kick things off with a savory muffin recipe. I’ve teamed up with my friends over at GO BOLD WITH BUTTER to bring you these Savory Pumpkin, Sausage and Gruyère Muffins. They’re delicious muffins as a whole, but what I think really sends them over the edge is the savory streusel on top. Yes, streusels can be savory! They’re the perfect little muffin for soup season as well, which also happens to be my favorite season. Curl up on the couch with a bowl of soup and some of these muffins and you’ll be in heaven.
In a large bowl, whisk together flour, sugar, baking powder, salt and spices. In a separate bowl, combine pumpkin, sour cream, eggs, and butter.
Add to the dry ingredients and stir together. Fold in cooked crumbled sausage and the shredded cheese.
**Note: I’m using hot Italian sausage here but you can also use crumbled breakfast sausage, a meat-free sausage or forgo the sausage altogether and skip it or use bacon or ham!**
Divide the batter between two 6-cavity muffin tins or a 12. Line with paper liners to make clean up easier and to allow the muffins to release quickly from the pan.
For topping: Stir together flour, sugar, salt and pepper. Add butter and rub with your fingers to form coarse crumbs. Stir in oats, pumpkin seeds and cheese, and sprinkle over batter.
Bake until golden brown, and a toothpick, inserted in the middle comes out clean, about 18 to 20 minutes. Allow to cool slightly before eating.
These muffins are great all on their own or with a slab of butter because as we know all kinds of muffins are delicious with some butter. They’re also great as a dinner “roll” and would be tasty with some hot soup during these chilly months.
The next time you feel like baking up something, why not try these savory pumpkin muffins? Pumpkin recipes don’t only have to be sweet! Let me know what you think below. Thank you so much for following along and reading!
Savory Pumpkin, Sausage and Gruyère Muffins
Equipment
- Muffin Tins
- Mixing Bowls
- whisk
Ingredients
Muffins:
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme or sage
- 1 cup canned pumpkin
- 3 tablespoons sour cream or buttermilk
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter melted and cooled
- 1/2 pound crumbed Italian sausage cooked and cooled
- 1/2 cup shredded gruyère cheese
Streusel:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter diced
- 1/4 cup oats
- 1/4 cup pumpkin seeds
- 1/4 cup shredded gruyère cheese
Instructions
- Preheat oven to 375°F. Line a standard muffin tin with paper cupcake liners. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt and spices. In a separate bowl, combine pumpkin, sour cream, eggs, and butter. Add to the dry ingredients and stir together. Fold in sausage and cheese. Scoop batter into prepared muffin tin.
- For topping: Stir together flour, sugar, salt and pepper. Add butter and rub with your fingers to form coarse crumbs. Stir in oats, pumpkin seeds and cheese, and sprinkle over batter.
- Bake until golden brown, and a toothpick, inserted in the middle comes out clean, about 18 to 20 minutes. Allow to cool slightly before eating. Enjoy!
This looks really good. I can’t wait to try!
Delicious! I can’t wait to try it!
Sooo good. I’ve made them twice now. I love how they’re slightly spicy too!