Pumpkin Muffins with Parmesan, Sage and Pine Nuts

(from castro15’s recipe box)

Categories: Pizza/flatbread

Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • 1 1/2 tsp Kosher salt
  • 3/4 tsp black pepper
  • 1/2 tsp grated nutmeg
  • 1/4 tsp baking soda
  • 1 cup canned pumpkin puree
  • 2 eggs, beaten
  • 3/4 cup grated Parmesan, divided
  • 1/2 cup whole milk
  • 1/3 cup canola oil
  • 1/4 cup sugar
  • 1 tsp minced fresh sage
  • 1/4 cup pine nuts

Directions

  1. Preheat oven to 350. Line a muffin pan with paper liners, then coat with nonstick spray.

  2. Whisk together flour, baking powder, salt, pepper, nutmeg and baking soda in a large bowl.

  3. Whisk together pumpkin puree, eggs, 1/2 cup Parmesan, milk, oil, sugar and sage. Add to flour mixture and stir just to combine. Scoop batter into prepared liners.

  4. Top muffins with pine nuts and remaining 1/4 cup Parmesan.

  5. Bake muffins until a toothpick inserted into centers comes out clean, about 22 minutes. Cool muffins in pan 5 minutes, then turn out to cool completely.

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