Description
These golden, tender muffins flip the pumpkin script — instead of sugar and spice, they pack in salty feta, earthy rosemary, and a final kiss of warm honey. They’re moist, aromatic, and just the right balance of rustic comfort and modern flair. Perfect for brunch, snacking, or pairing with a cozy fall soup.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup pumpkin purée
2 eggs
½ cup milk
¼ cup olive oil
1 cup crumbled feta
1 tbsp fresh rosemary, finely chopped
3 tbsp honey
Instructions
Prep oven: Preheat to 375°F (190°C). Line or grease a 12-cup muffin tin.
Mix dry: In a bowl, whisk flour, baking powder, baking soda, and salt.
Mix wet: In another bowl, combine pumpkin purée, eggs, milk, and olive oil.
Combine: Stir wet into dry until just combined. Fold in feta and rosemary.
Bake: Divide batter into muffin cups. Bake 18–20 min until golden and set.
Finish: Warm honey slightly, drizzle over muffins before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 170 / Serving
- Fat: 8g / Serving
- Carbohydrates: 18g / Serving
- Protein: 5g / Serving