These Savory Pumpkin Muffins are soft, cheesy, and perfectly seasoned with brown butter, herbs, and Parmesan. Think cozy fall flavors—but make it savory! They’re great as a side for soups and stews, part of a brunch spread, or a make-ahead snack. Each muffin is rich and fluffy with golden edges, nutty butter, and toasty herbs baked right in.
If you enjoy these savory pumpkin muffins, you will love my Savory Zucchini Muffins with Cheddar Cheese and my Savory Bacon & Cheddar Cheese Muffins. These muffins make for a great snack, side, or even breakfast on the go.
If you’re wanting a sweet treat kind of muffin, check out my Blueberry Lemon Poppy Seed Muffins or my Banana Carrot Muffins! These are two of my favorite baked goods to make.
If you’re looking for more delicious pumpkin recipes, try my Pumpkin Oatmeal Cookies, Pumpkin Snickerdoodle Bars, or my Pumpkin Spice Chai Latte!
Table of Contents
Why You’ll Love This Recipe
- Savory Twist on Pumpkin Season: No sugar overload here—just warm herbs, nutty butter, and a hint of Parmesan.
- Easy One-Bowl Batter: Mix everything together without a mixer in under 15 minutes.
- Versatile Pairing: Delicious alongside chili, roasted chicken, or creamy fall soups.
- Cozy & Freezer-Friendly: Perfect to prep ahead and reheat all season long.
Ingredients & Substitutions
- Unsalted Butter: Browning the butter adds a rich, nutty depth that makes these muffins extra flavorful. If you only have salted butter, reduce the added salt by about ¼ teaspoon.
- Thyme, Rosemary & Sage: Use dried herbs for convenience or swap for fresh—2 teaspoons fresh thyme, 2 teaspoons fresh rosemary, and 1 teaspoon fresh sage in place of the dried. In a pinch, you can also substitute 2 1/2 teaspoons of Italian seasoning, but the flavor will not be quite the same.
- Pumpkin Purée: Use 1 (15-ounce) can or about 1 3⁄4 cups pumpkin purée. Be sure to use pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
- Egg: Binds the muffins and adds structure.
- Whole Milk: Keeps the muffins soft and moist. You can use buttermilk for a slight tang, 2% milk for a lighter version, or even sour cream for extra richness.
- Granulated Sugar: A small amount balances the savory flavors without making the muffins sweet. You can omit it entirely for a fully savory option or replace it with 1 tablespoon honey.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store! If using fine salt or sea salt, reduce to ½ teaspoon.
- Granulated Garlic & Onion Powder: Add depth and savory flavor. These pair well with the herbs.
- Ground Nutmeg: Adds subtle warmth that complements pumpkin. It can be omitted.
- Black Pepper: Use freshly cracked pepper for the best flavor—it balances the richness and herbs nicely.
- All-Purpose Flour: Provides structure. Spoon and level when measuring for accuracy.
- Baking Powder: Helps the muffins rise light and fluffy. Ensure it’s fresh—expired baking powder can cause dense muffins.
- Parmesan Cheese: Freshly grated melts better than pre-shredded. You can substitute 1 cup (3 ounces) grated Asiago, Romano, or Gruyère for a different flavor.
- Flaky Sea Salt (optional): A pinch sprinkled on top before baking adds crunch and enhances the cheesy flavor. Regular coarse sea salt also works.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Savory Pumpkin Muffins
Quick Overview
- Brown butter.
- Toast herbs.
- Prep & mix wet ingredients.
- Add dry ingredients & combine.
- Fill muffin pan.
- Bake & cool.
Step by Step Instructions
Quick Tip From Bri
When combining the wet and dry ingredients, gently fold just until no streaks of flour remain. Overmixing activates the gluten and makes the muffins dense instead of tender and fluffy. A few small lumps in the batter are perfectly fine!
- Brown the Butter & Toast the Herbs: In a small saucepan, melt the butter over medium heat. Once it begins to foam, stir in the thyme, rosemary, sage, and nutmeg. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3–5 minutes. Immediately pour into a heatproof bowl to cool slightly.
- Preheat, Prepare, & Mix Wet Ingredients: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well. To the bowl with the brown butter, whisk in the pumpkin puree, egg, milk, sugar, salt, garlic powder, onion powder, and black pepper until smooth.
- Add Dry Ingredients & Combine: Add the flour and baking powder on top of the wet mixture. Using a fork, gently whisk just the flour and baking powder together on top before folding the dry into the wet with a spatula. Add the parmesan. Mix until just combined—do not overmix.
- Fill the Pan: Divide the batter evenly among the 12 muffin cups. Sprinkle each with a little extra Parmesan and, if desired, a pinch of flaky salt for crunch.
- Bake & Cool: Bake for 21–24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Recipe Serving Suggestions
These savory pumpkin muffins scream fall to me, so I would pair them with some of my favorite fall recipes:
- Slow Cooker No Bean Chili: This recipe is ideal for game day, meal prep, or a chilly day!
- Stuffing Stuffed Chicken Breasts: This recipe is a clever way to elevate a box of stuffing that’s been sitting in your pantry.
- Old Fashioned Beef Stew: This beef stew is packed with veggies and a comforting broth, which is perfect for chilly weather days.
- Dutch Oven Minestrone: This recipe is packed with veggies, bacon bits, beans, and pasta for a comforting bowl of soup.
Expert Tips
- Weigh Your Ingredients: For the most consistent results, use a kitchen scale to weigh the flour, pumpkin, and cheese instead of measuring by cups. It ensures the perfect texture every time—light, fluffy, and never dense or dry.
- Do Not Overmix the Batter: This can make the muffins dense and tough instead of light and fluffy.
- Use Fresh Parmesan: Pre-grated cheese doesn’t melt as smoothly and can make the texture grainy.
- Use a Cookie Scoop: A large cookie or ice cream scoop makes it easy to portion the batter evenly into the muffin pan. This helps all the muffins bake at the same rate and keeps the tops uniform and golden.
- Make Ahead: Bake, cool completely, and store in an airtight container for up to 3 days or freeze for up to 2 months.
Most Common Mistakes
- Using Pumpkin Pie Filling Instead of Purée: Pie filling contains sugar and spices that will throw off the flavor balance.
- Overmixing: Leads to dense muffins with tunnels inside—mix until the flour just disappears.
- Skipping the Parchment Liners or Greasing: The muffins can stick easily because of the cheese and butter.
- Burning the Brown Butter: It should be golden brown and nutty—not dark or bitter.
Additions & Variations
- Top With Garlic Herb Butter: In a small saucepan or microwave-safe bowl, melt 2 tablespoons of salted butter with 1 small clove of garlic, finely minced (or 1/4 teaspoon granulated garlic) and a pinch each of dried thyme and rosemary. Let it sizzle for about 30 seconds to bloom the herbs, then brush it generously over the tops of the muffins while they’re still warm.
- Cheesy Upgrade: Stir in ½ cup shredded cheddar, Gruyère, or asiago along with the Parmesan.
- Spicy Kick: Add ¼–½ teaspoon cayenne or a pinch of red pepper flakes to the batter.
- Bacon Lovers: Mix in 4–5 strips cooked, crumbled bacon for extra flavor and texture.
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Savory Pumpkin Muffins
These Savory Pumpkin Muffins are soft, cheesy, and perfectly seasoned with brown butter, herbs, and Parmesan. Think cozy fall flavors—but make it savory! They’re great as a side for soups and stews, part of a brunch spread, or a make-ahead snack. Each muffin is rich and fluffy with golden edges, nutty butter, and toasty herbs baked right in.
Equipment
- Saucepan
- Heatproof Bowl
Ingredients
- 1/2 cup (1 stick; 113 g) unsalted butter
- 1 teaspoon dried thyme (or 2 teaspoons fresh, finely chopped)
- 1 teaspoon dried rosemary (or 2 teaspoons fresh, finely chopped)
- 1/2 teaspoon dried sage (or 1 teaspoon fresh, finely chopped)
- 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
- 1 large egg, room temperature
- 1/2 cup (120 ml) whole milk
- 1 Tablespoon granulated sugar
- 3/4 teaspoon Morton kosher salt*
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- freshly cracked black pepper
- 2 cups (240 g) all-purpose flour
- 1 Tablespoon baking powder
- 1 cup (3 ounces) freshly grated Parmesan cheese, plus more for topping
- optional: flaky sea salt, for topping
Instructions
- Brown the Butter & Toast the Herbs: In a small saucepan, melt the butter over medium heat. Once it begins to foam, stir in the thyme, rosemary, sage, and nutmeg. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3–5 minutes. Immediately pour into a heatproof bowl to cool slightly.1/2 cup (1 stick; 113 g) unsalted butter, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon dried sage, 1/4 teaspoon ground nutmeg
- Preheat, Prepare, & Mix Wet Ingredients: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well. To the bowl with the brown butter, whisk in the pumpkin puree, egg, milk, sugar, salt, garlic powder, onion powder, and black pepper until smooth.1 (15-ounce) can pumpkin puree (about 1 ¾ cups), 1 large egg,, 1/2 cup (120 ml) whole milk, 1 Tablespoon granulated sugar, 3/4 teaspoon Morton kosher salt*, 1 teaspoon granulated garlic, 1 teaspoon onion powder, freshly cracked black pepper
- Add Dry Ingredients & Combine: Add the flour and baking powder on top of the wet mixture. Using a fork, gently whisk just the flour and baking powder together on top before folding the dry into the wet with a spatula. Add the parmesan. Mix until just combined—do not overmix.2 cups (240 g) all-purpose flour, 1 Tablespoon baking powder, 1 cup (3 ounces) freshly grated Parmesan cheese, plus more for topping
- Fill the Pan: Divide the batter evenly among the 12 muffin cups. Sprinkle each with a little extra Parmesan and, if desired, a pinch of flaky salt for crunch.optional: flaky sea salt,
- Bake & Cool: Bake for 21–24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store! If using fine salt or sea salt, reduce to ½ teaspoon.
- Weigh Your Ingredients: For the most consistent results, use a kitchen scale to weigh the flour, pumpkin, and cheese instead of measuring by cups. It ensures the perfect texture every time—light, fluffy, and never dense or dry.
- Don’t Overmix the Batter: This can make the muffins dense and tough instead of light and fluffy.
- Use Pumpkin Purée, Not Pumpkin Pie Filling: Pie filling contains sugar and spices that will throw off the flavor balance.
- Use Fresh Parmesan: Pre-grated cheese doesn’t melt as smoothly and can make the texture grainy.
- Check Early: Ovens vary, so start checking for doneness at the 20-minute mark.
Nutrition
Calories: 195kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 396mg | Fiber: 1g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
