April 5, 2009

Savory Pumpkin-Caramelized Onion Muffins

Even though the sardine cupcakes weren't really savory (or real sardines for that matter), I *have* wanted to make a savory cupcake/muffin for awhile. A giant butternut squash I acquired this weekend prompted me to try making the flavors of this pizza into savory muffins. These are subtly sweet and moist with the intoxicating aroma of caramelized onions. The smell reminds me of the good Jewish onion rolls my parents used to buy. I really like the salt and crunch the pepitas give to the tops, analogous to a sweet muffin's crumb topping. I'm sure they would be good with butter (Earth Balance margarine) or some cream cheese but today I preferred nibbling on them plain. I plan on having one for breakfast tomorrow with some Fakin' Bacon or maybe a slice of ham if I'm in the mood for the real stuff. I also would love to try this with some other flours like quinoa or some soy flour for higher protein.

I'm submitting this recipe to the Virtual Great American Bake Sale hosted by Kate of Cooking During Stolen Moments. Kate just so happens to be another Michigan foodblogger and I'm all for mitten state solidarity! On April 13th, the recipes submitted will be collected together in an ebook for sale with all the proceeds going to Share Our Strength.

Savory Pumpkin-Caramelized Onion Muffins
Makes 12 muffins

1 1/2 cups diced cooking onion
1 tablespoon Earth Balance Margarine (or butter)
1 teaspoon dried thyme
2/3 cup milk (we use soy)
1 teaspoon vinegar
3 tablespoons shelled pumpkin seeds (pepitas)
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup pumpkin or squash puree
1/4 cup oil
1/4 cup maple syrup

-Preheat your oven to 350 degrees F.
-Cook the diced onion with the margarine, thyme and a pinch of salt in a pan over medium high heat until caramelized. To get good color stir often and cook for at least 15 minutes. Set aside to cool in a medium bowl.
-Mix together the milk and vinegar and set aside while the onions cool.
-Spray another skillet with oil and add the pepitas (pumpkin seeds). Carefully toast the pepitas over medium heat until a few begin to make popping sounds and color a light golden brown. Remove and toss with a pinch of salt.
-In a large bowl, stir together the two flours, baking powder, baking soda and 1/4 teaspoon of salt.
-Add the soy milk mixture, the pumpkin, the oil and the maple syrup to the caramelized onions. Stir until combined.
-Dump the wet ingredients on top of the dry ingredients and mix just until combined.
-Spray a muffin pan with oil and spoon the batter in, filling each compartment 2/3 of the way full. Sprinkle the toasted pepitas on top.
-Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool for 5 minutes and then remove from the muffin pan and cool the rest of the way on a baking rack.
-Good for breakfast, a snack or serve like rolls for a meal.

37 comments:

Lisa said...

How very interesting and yummy these muffins sound. I zipped over here as soon as your new post showed up, I had to check out the ingredients. Good luck with the contest.

Ricki said...

Hmmmm. . . now that I've checked the ingredients, yes, they look real! And they sound delectable, too. I love the idea of savory muffins (just not sardine) ;)

Sara said...

These look so good, I love the idea of a savory muffin. I really like that you used part whole wheat flour.

Sara said...
This comment has been removed by the author.
RecipeGirl said...

Love the idea of making these up for a snack, instead of the sugar-laden regular sorts of muffins.

Angie's Recipes said...

Finally saw another fan of soy :-) And pumpkin muffins are in Easter season is for sure something cool....

DJ Karma said...

You almost had me with those sardine cupcakes HAHA!!! I think you should make them for real just for your cat! I love the creativity with the butternut squash and carmed onions- both of those ingredients are great!

Sophie said...

MMMMMM....Maggie!! These look so delicious!!! Love them!! Yummie with a good soup or so,...

shellyfish said...

These sound great - I love savory, flavourful muffins! I'm a little disappointed there are no sardines, though!

VeggieGirl said...

I always forget about making a savory muffin variety - LOVE YOURS!!

Erica said...

Maggie,

These look great! I love the idea of savory muffins.

stephchows said...

I'll take this savory over sardines any day ;)

Jen Schall @ MyKitchenAddiction.com said...

These look great - I love using pumpkin and squash in savory dishes instead of the typical sweet dishes that taste like pumpkin pie!

Teanna said...

What an awesome and interesting combination! They are gorgeous!

Dawn said...

I'm in heaven with all these ingredients! You know I would totally dig this one.

Elra said...

What a wonderful and tasty looking muffin, I love the pepitas sprinkle on top. It really give a nice crunch and flavor to the muffins.
Cheers,
elra

Netts Nook said...

I love the nuts on top. Looks tasty.

Nicole (Sweetie Pie) said...

I am positive that I would enjoy these. Maple syrup and pepitas together would be enough to get me hooked. Beautiful!

Sara said...

I love the idea of a savory muffin. It sounds delicious.

glamah16 said...

YUMM. The squash and the onions! Great idea.

joey said...

Love savory muffins and the addition of caramelized onions and maple syrup sounds wonderful. Will try!

Kirby! said...

savory muffins are the best! These look really tasty!

cook4seasons said...

Yum - these sound de.lish and something I could sub sweet potatoes in (Veggie Girl, are you listening?;-) Wish I'd known about the Bake Sale earlier - I love Share Our Strength. Good for you!

Marianne said...

These muffins look great. I think they would go well with a nice salad or some soup for lunch, or like you said, with some bacon or ham for breakfast.

Heather said...

oh yum. those sound amazing. i like anything with caramelized onions. mmmmm.

lisaiscooking said...

This sounds delicious. I spotted some caramelized onion rolls (like cinnamon rolls) a few weeks back, and I have to try those too.

Laura said...

beautiful as always

TavoLini said...

mmmm...I love all things savory and bread-like. And I would like a couple of these in my lunch ;)

gastroanthropologist said...

This looks great. I love the idea of savory muffins and always seem to make corn...thanks for something new!

Jackie @PhamFatale.com said...

What a great idea. I've been meaning to make egg-less savory treats. I have the problem with egg allergy in my house. I usually substitute with liquid lecithin and guar gum. Thanks for sharing

Jamie said...

These muffins sound terrific! Caramelized onions, pumpkin and maple syrup all in one? Yay for this!

JennDZ - The Leftover Queen said...

Those muffins sound delicious! I love all the flavors, I am book marking this recipe for sure!

Kevin said...

Those pumpkin muffins look so good!

Angelique from Bitchin' Lifestyle said...

These look great! I'll let you know how mine turn out!

Daily Spud said...

I don't often think of making a savoury muffin or scone - I don't know why, because I'd love something like this for lunch!

Allergy Mom said...

Great recipe, wish I'd known about the bake sale! Libby

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