Savory Rosemary & Sweet Onion Pumpkin Muffins (Gluten Free & Parve)

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Savory Rosemary & Sweet Onion Pumpkin Muffins (Gluten Free & Parve)

I've made umpteen batches of cranberry pumpkin muffins, but recently I was in the mood for a savory rather than sweet muffin. These muffins are light, fluffy, savory, with little spots of sweet onion and fragrant rosemary throughout.

  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings

Ingredients

  • 2 tbsp olive oil, divided
  • 1 large sweet onion, chopped
  • 3 tbsp fresh rosemary, chopped
  • 15 oz pureed pumpkin
  • 2 Eggs, beaten
  • 1/2 cup soy milk
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 + 1/4 cups gluten free flour

Preparation

Preparation

1 Heat 2 tsp olive oil and saute onion 3-4 minutes until soft. Add rosemary and saute 2-3 minutes more. Set aside to cool.
2 Whisk together pumpkin, eggs, and soy milk. Add onion and rosemary mixture. Stir in baking powder, salt, and flour.
3 Divide batter evenly into a greased muffin tin and bake 15-20 minutes at 350 degrees.

Special instructions

I've made umpteen batches of cranberry pumpkin muffins, but recently I was in the mood for a savory rather than sweet muffin. These muffins are light, fluffy, savory, with little spots of sweet onion and fragrant rosemary throughout.

Source: http://pennypinchingepicure.com/2010/10/savory-rosemary-sweet-onion-pumpkin-muffins/