Easy and Tasty Savory Pumpkin Muffins

Sink your teeth into these golden, Savory Pumpkin Muffins, and you’ll be hooked from the first bite. Each muffin is a flavor bomb: hearty pumpkin meets crispy bacon, sharp parmesan, and crunchy pumpkin seeds to bring you a treat. These muffins work as an appetizer, side, or even a quick breakfast on the go. And the best part? They’re incredibly easy to make and will make everyone think you’re a culinary genius (even if you whipped them up in under an hour).

What Are Savory Pumpkin Muffins?

Savory pumpkin muffins are a twist on traditional sweet pumpkin treats, using earthy, roasted pumpkin to lend depth and flavor. Unlike their dessert counterparts, these muffins combine savory ingredients like bacon, parmesan, and spices to create a deliciously complex snack or side dish. Originating as a fresh fall twist on muffins, they’re perfect for pumpkin lovers looking to explore the vegetable’s versatility beyond the traditional pies and lattes. Plus, they’re a crowd-pleaser that will have friends asking, “Who brought these?” at any gathering.

Pro Tips for the Best Savory Pumpkin Muffins

• Roasting the pumpkin at a lower temperature helps deepen the flavor, giving your muffins a rich, caramelized taste. Avoid boiling, as it can leave too much water in the pumpkin.
• Don’t Skip the Parmesan. This cheese brings the sharpness and umami that balances the pumpkin's sweetness. Just grate fresh parmesan if possible for maximum flavor.
• Sprinkling pumpkin seeds on top adds an irresistible crunch and toasty flavor that elevates every bite.
• With parmesan and bacon, go easy on the added salt in the batter; you can always adjust it afterward.

Can I Make These Muffins Ahead of Time?

Absolutely! These muffins taste just as delicious a day or two after baking. Simply store them in an airtight container at room temperature, and they’ll stay fresh for up to 3 days.

How Can I Use a Toothpick to Determine if My Muffin is Ready?

Using a toothpick to check if muffins are done is a quick and easy trick. When your muffins have a golden top and look nearly done, insert a toothpick into the center of one muffin and pull it out. If the toothpick comes out clean or with a few dry crumbs, your muffins are perfectly baked and ready to come out of the oven. If the toothpick has wet batter sticking to it, pop the muffins back in the oven and check again after a few more minutes.

Can I Freeze Savory Pumpkin Muffins?

Yes! Freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer-safe bag. When you’re ready to enjoy, pop them in a preheated oven at 150°C/300°F for 10–15 minutes.

What Can I Substitute for Bacon?

If you prefer a meatless option, swap the bacon for sun-dried tomatoes or olives for a burst of savory flavor. You can also add a bit of smoked paprika for a hint of smokiness.

Are Savory Pumpkin Muffins Healthy?

Yes, savory pumpkin muffins can definitely be a healthy choice! They bring together nutritious ingredients and is low in calories but packed with vitamins like A and C, plus fiber, which supports immune health and digestion. It also has beta-carotene, an antioxidant that’s great for skin and eye health.

More Savory Muffins to Try!

Savory Peas Muffins

4-Ways Savory Muffins

Cheesy Zucchini Muffins

Pea and Ham Muffins

Parmesan Spinach Muffins

Red Pepper Zucchini Muffins

How to Store Savory Pumpkin Muffins

To store leftover pumpkin bacon muffins, place them in an airtight container and refrigerate for up to 3-4 days.

How to Make Savory Pumpkin Muffins

Preheat your oven to 180°C (360°F). Slice the pumpkin, lay it on a baking tray, sprinkle with salt, and roast for 30 minutes or until soft and lightly caramelized.

While the pumpkin roasts, fry the bacon until it’s crispy. Drain any excess oil and set aside.

In a large bowl, use a mixer to blend the roasted pumpkin into a puree. Add in the eggs, vegetable oil, parmesan, salt, pepper, and baking powder. Stir in the flour and milk until you have a smooth batter. Fold in the crispy bacon pieces.

Grease a muffin tin and fill halfway with the batter. Add a cube of cheese to each, then cover with more batter until each cup is about 3/4 full.

Sprinkle pumpkin seeds on top for crunch and pop the muffin tin into the oven and bake for 20 minutes, or until golden brown.

Let the muffins cool slightly, then dig in.