Wait, is this a photoshoot of the chickpea muffins or of all our gourds? my husband asked. If I’m being completely honest: The gourds, duh, I have to justify buying this many somehow… But, my response: Naturally, this is a website about legumes, so the focus is the chickpea muffins. I’ll skip past all the fluff (like how these Pumpkin Chickpea Muffins with Feta and Sage are a convenient and tasty on-the-go breakfast, how they can serve as a dinner roll for Thanksgiving but also are a great accompaniment to any dinner, etc.) to dive straight into the recipe, which is what you probably came to this page for in the first place.
Pumpkin Chickpea Muffins with Feta and SageCourse: Appetizers, On-the-GoDifficulty: Easy
Baking with chickpea flour: great. Baking with pumpkin: also great. Enter these perfect Pumpkin Chickpea Muffins with Feta and Sage. Enjoy at dinner parties (like Thanksgiving), as a savory snack, or an on-the-go breakfast.
- Dry Ingredients
90 g (3/4 cup) chickpea flour – I love Bob’s Red Mill chickpea flour
90 g (3/4 cup) whole wheat pastry flour – you could use regular whole wheat flour, but I think the whole wheat pasty flour gives these a more tender crumb
1/2 tsp baking powder
Pinch of salt – hard for me to say how much because I’m not sure how salty the feta you use is
Lots of freshly cracked black pepper
1/2-1 tsp chili powder (optional), depending on how much of a zing you want
- Wet Ingredients
250 g (1 cup) canned pumpkin, or homemade mashed roasted pumpkin
100 g (120 mL, or 1/2 cup) olive oil
21 g (1 Tbs) honey
1 heaping Tbs minced fresh sage
- Add at the End
140 g (~ 1 cup) feta cheese, crumbled – if you can get your hands on sheep’s milk feta (thank you, Costco), it is delightful
9-12 sage leaves (1 per muffin), to top
- Preheat your oven to 375 degrees F.
- In a large bowl, add all the wet ingredients: pumpkin, eggs, olive oil, honey, and the minced sage. Mix well.
- In a separate bowl, combine all the dry ingredients well: chickpea flour, whole wheat pastry flour, baking powder, salt, pepper, and chili powder.
- Add about half of the dry ingredients into the wet ingredients and fold gently. Then, add the remaining dry ingredients and fold lightly. When everything has been moistened and you can see almost no flour, add in the crumbled feta, folding lightly to evenly incorporate. Adding it at the end helps prevent it from breaking up so you have chunks of feta to enjoy in your muffins.
- Grease a muffin pan or use muffin papers, then evenly distribute the batter. Depending on the size of the muffin you want, this will make 9-12 muffins. Top each muffin with a sage leaf for lovely aesthetics.
- Bake for approximately 20 minutes, or until muffins are cooked through and lightly golden brown around the edges. Allow to cool slightly in the muffin pan before removing to a cooling rack.
- Enjoy warm, or store in the refrigerator and warm slightly before eating. Or eat them cold if that’s your thing. Your call!
- I love blocks of feta I can crumble myself – I feel like they are often a better price, moister, and more flavorful. Win-win-win.
Okay, I’ve come clean with you. Now, it’s your turn. How many pumpkins and/or gourds did you buy this year?
Baking with Chickpea Flour
Chickpea flour is a beautiful thing. Want to try more tasty and simple recipes with chickpea flour? Here are some ideas to whet your appetit.
I want to make these! They sound perfect for fall and especially October!
I hope you like them! They are a nice, savory fall baked good.