Savory Pumpkin Muffins

5 from 11 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Bread

Cuisine: American

Servings: muffins

Author: Brianna May

Equipment

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.

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