Make Ahead

Savory Pumpkin Muffins with Chicken Sausage

July 14, 2014
0 Ratings
  • Serves 12
Author Notes

Perfect for breakfast or a hearty snack, these pumpkin muffins are moist and savory.

What You'll Need
  • 2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups canned pumpkin
  • 2 large eggs, lightly beaten
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1 cup cooked chicken or turkey sausage, diced
  • 1/2 teaspoon fresh sage, finely minced (optional)
  1. Preheat oven to 350°F (or 325°F convection). Line or grease a 12-muffin tray with non-stick spray or paper liners.
  2. In a large mixing bowl whisk the gluten free flour, baking powder, salt, and pepper.
  3. In a separate bowl, mix the pumpkin, eggs, oil, and water. Add the pumpkin mixture to the dry ingredients, and mix until combined.
  4. Gently fold in the sausage and sage.
  5. Spoon about ¼ cup of the mixture into each muffin cup. Bake until the tops spring back when touched, 20 to 25 minutes.
  6. Turn muffins out onto a rack to cool. Serve immediately. Muffins are best enjoyed freshly baked, but they may be refrigerated in an airtight container for up to 2 days. Reheat in the oven and serve warm.

See what other Food52ers are saying.

3 Reviews

riki May 17, 2015
I made these mini-muffin-style. They were a bit dry and bland. Next time, I'll try pig sausage and substitute-in some sugar or honey.
tw May 17, 2015
If you make them small, you need to cut the cooking time down considerably, or they will indeed come out very dry. You can also easy double up the sage and add a fistful of thyme leaves. The herbs simply have to pair with the type of sausage you use- so, if you go Italian add more black pepper and ground fennel and 2 to 3 grated garlic cloves. The sausages should be the burst of flavor-and some chicken sausages can be flat tasting- let me know how it works with your twist. A little honey would be a nice complexity- just dont use too much.
tw May 21, 2015
I have been thinking about the " bland" issue. I set this up to be pretty mellow so the sausage was a burst of heat and punch. However, dependingi upon the type of sausage you can easily spice this up. I would suggest a lamb merguez and add 1 teaspoon smoked hot Spanish paprika or piment d'espellete and 1 tablespoon of Ras al Hanout ( or Baharat spices. You can make your own - fresh toasted whole and ground will give you the best punch but the store bought is a great alternative. You can check my site for my version of the spice mixes as well, but the ones here at Food 52 are awesome!