Savory Pumpkin, Sausage and Gruyère Muffins
Savory pumpkin muffins studded with crispy Italian sausage and lots of gruyère cheese. It's topped with a savory streusel that take the muffins over the edge! Perfect on the side of soup of by themselves with a pat of butter!
Equipment
- Muffin Tins
- Mixing Bowls
- whisk
Ingredients
Muffins:
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme or sage
- 1 cup canned pumpkin
- 3 tablespoons sour cream or buttermilk
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter melted and cooled
- 1/2 pound crumbed Italian sausage cooked and cooled
- 1/2 cup shredded gruyère cheese
Streusel:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter diced
- 1/4 cup oats
- 1/4 cup pumpkin seeds
- 1/4 cup shredded gruyère cheese
Instructions
- Preheat oven to 375°F. Line a standard muffin tin with paper cupcake liners. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt and spices. In a separate bowl, combine pumpkin, sour cream, eggs, and butter. Add to the dry ingredients and stir together. Fold in sausage and cheese. Scoop batter into prepared muffin tin.
- For topping: Stir together flour, sugar, salt and pepper. Add butter and rub with your fingers to form coarse crumbs. Stir in oats, pumpkin seeds and cheese, and sprinkle over batter.
- Bake until golden brown, and a toothpick, inserted in the middle comes out clean, about 18 to 20 minutes. Allow to cool slightly before eating. Enjoy!