Roasted Pumpkin, Parmesan and Basil Muffins

I’ve always had a soft spot for muffins.  There are not too many that I would turn  my nose up to, in fact sweet or savoury, they press all the right buttons for me.  I always triple test my recipes before putting them up on the blog, but I have made these delicious Savoury Roasted Pumpkin, Parmesan and Basil Muffins more times than I can count.  They are absolutely delicious ,  try them,  you won’t be sorry.

Savoury Pumpkin Basil and Parmesan Muffin

The combination of beautiful Italian Parmaggiano cheese, my favourite herb, Basil,  and the sneaky addition of sweet pumpkin makes this recipe a winner.  They are what I like to call “a sophisticated muffin” due to the delicious parmesan cheese replacing the common cheddar or gouda.  To taste, you would never know that there was pumpkin hiding in the soft texture of these muffins,  which is a great way to get the kids to eat some hidden veges. I like to spread them with lashings of thick butter and I am in Muffin Heaven.

Pumpkin Parmesan and Basil Muffins

 This recipe only makes 6, so you may want to double it.  Pop them in the oven to warm them up the next day and they are as good as when they were first baked (or microwave them if you use one).

Muffin recipe


If you like muffins as much as I do, try my  Overnight Bran and Date Muffins here ,  (the mixture keeps for up to a week in the fridge and can be baked in the morning for a delicious fresh healthy breakfast) or if you are gluten-free Gluten Free Pecan and Cinnamon Muffins here ,

Pumpkin and Parmesan Muffins


4 from 3 votes
Roasted Pumpkin, Parmesan and Basil Muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
I have adapted this recipe from Better Homes and Gardens.
Course: savoury
Servings: 8
Author: shades of cinnamon
  • 250 g pumpkin , deseeded, peeled, cut into 2cm cubes
  • Dash of Olive Oil
  • Salt and freshly ground black pepper , to season
  • 2/3 cup sour cream
  • 1 cup self-raising flour
  • 1/2 tsp baking powder
  • 1/3 cup finely grated parmesan
  • 1/3 cup basil leaves , finely chopped
  • 1 egg
  • 60 g butter , melted, cooled
  • Sprinkling of pumpkin seeds to top each muffin
  1. Preheat oven to 200°C.
  2. Line muffin or cupcake tray with baking cases, or use sililcone cupcake cups.
  3. Pour a dash of olive oil into a baking pan and toss the pumpkini nto it, and season with salt and pepper. Roast for 20 minutes or until tender. Set aside to cool. Reduce oven temperature to 180°C.
  4. Transfer pumpkin to a food processor or immersion blender, add sour cream and process until smooth.
  5. Combine flour, baking powder, parmesan and basil in a bowl.
  6. Add egg and butter to pumpkin mixture and combine, then add to flour mixture.
  7. Using a large metal spoon, gently stir until just combined and spoon into prepared cases. I made 8 cupcake size muffins, but will fill 6 large muffin sized containers.Sprinkle with pumpkin seeds and gently press seeds into batter.
  8. Bake for 15 minutes or until golden and cooked through.
  9. Transfer to a wire rack.
  10. Serve warm or cold with extra butter and extra basil leaves.


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  • Reply ratna August 12, 2016 at 5:28 PM

    Beautiful! I like when the veggies are included in muffins. Oh the “Parmiggiano’ is a game changer for sure. Thank you Ev…

    • Reply Shades of Cinnamon August 12, 2016 at 11:27 PM

      Thanks Ratna, I’m getting into my “Italian mode”. Off to Italy next month with my daughter.

      • Reply ratna August 15, 2016 at 9:29 PM

        How exciting. I did Rome with my daughter last year. Enjoy!

  • Reply Sugar et al. August 19, 2016 at 1:26 AM

    These look fabulous. I love pumpkin bread but have never tried muffins. These will make great lunchbox treats as well and the colour is stunnimg!

    • Reply Shades of Cinnamon August 19, 2016 at 8:04 AM

      I have never made pumpkin bread – maybe I should look into it. Thanks for another new idea Sonali. Have a great weekend.

  • Reply Joanne August 23, 2016 at 10:08 AM

    Ev you are right these are the finest muffins I have made in a long while . Thank you for this recipe

    • Reply Shades of Cinnamon August 23, 2016 at 10:15 AM

      Its a pleasure Joanne, it is always good to hear positive feedback. Have a lovely day.

  • Reply Suzanna August 23, 2016 at 10:10 AM

    Wow …… I made these over the weekend and I think you are right. The Parmesan is the key ingredient here. They turned out beautiful and fluffy

  • Reply Melanie K August 23, 2016 at 10:12 AM

    I have not made muffins for a long time. So I decided to try these ones as you said they were delicious. No kidding they are sensational and for once I did not have a flop. Any more delicious muffins you have

  • Reply Clémentine August 24, 2016 at 5:15 PM

    Wow, I would eat these muffins, I love pumpkin and basil 🙂

    • Reply Shades of Cinnamon August 25, 2016 at 8:21 AM

      Yes, I agree basil is so good with pumpkin and cheese. Have a lovely day

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