I mentioned last week that the wonderful Sheryl and ‘Lady Behind the Curtain’ had decided to take a hiatus from blogging and so I was posting my Pumpkin Pizza as a treat and a homage.
Imagine how pleased I was to find that the Improv cooking challenge was being taken over by Kristen (Harried Homemaker). Fab! But I already used my recipe. No problem. I love pumpkin and don’t mind the excuse to find something else yummy to make.
I’ve had this recipe from 101cookbooks earmarked for quite sometime since they remind me so much of little muffins I had as part of a bread basket at a very snotty poo-poo restaurant I went to quite some time ago.
I’ve changed a few things from the original, including substituting little dollops of fresh goat cheese instead of adding feta. We aren’t cream cheese eaters in our house so chevre always takes its place.
Bake two small pumpkins in the oven until just soft. Peel and cube (2 cups).
In a bowl combine;
2 tablespoons chopped parsley or cilantro
3 tablespoons pepitos
3/4 cup / 1 oz / 30g freshly grated Parmesan
100g / 3.5 oz / 1/2 cup goat cheese
2 teaspoons whole-grain mustard (I made a spicy mustard with mustard powder and enough beer to make a paste)
2 large eggs, lightly beaten
3/4 cup / 180 ml milk
Add (mixing JUST to combine)
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
Your roasted pumpkin (now cool)
Spoon the mixture into muffins cups (makes 12).
Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack.
Wow, this looks awesome! I love that it uses real pumpkins! I bet they taste fabulous!
I like that these are savory! Stopping by from the Improv Challenge.
Making these next week! Thank you for leaving a comment on my blog so I could find you! Following along with you as well and I'm glad to have a new source for great recipes!
Hello fellow Improv blogger. What a great recipe. I cannot wait to try this one out. Come visit us. We have pumpkin velvet cake.
Everything looks so delicious! Thanks for visiting! I am glad to meet you !Now following :)xoMyric
Hearty Appletite said:
Hello Fellow Improv Friend! I tried to link up to your Pin'Inspiration Party but it won't let me upload my picture so I can't join. Thanks for the invite though! Your pumpkin muffins look great!!!
Oh no! Hope you try again. Would love to have you there 🙂
Hearty, you're all set. 🙂
Jen at The Three Little Piglets said:
I love the idea of a savory pumpkin muffin – I usually go for sweet and then get kind of bored with them!
Ann from On Sutton Place said:
I have never made anything with a real pumpkin…I always use the canned stuff. But these look delish!
Love that these are savory and that you roasted your own pumpkins, great recipe.If you haven't already, I'd love for you to check out my Improv Cooking Challenge recipe: Praline Pumpkin Cheesecake.Lisa~~Cook Lisa Cook
Little Mommy said:
Wow, real pumpkins! Awesome job!
Jayasri Ravi said:
Lovely savoury muffins they look very nice…, beautiful clicks
Those muffins would be great with a big bowl of soup. Dang, I am getting hungry and I just ate lunch.
At first I thought these would be sweet, but I love your savory version. They would make a nice side to any meal!http://steaknpotatoeskindagurl.blogspot.com/2011/11/pumpkin-spice-cream-cheese-improv.html
I love this savory muffin. Perfect with a bowl of soup.Mimi