Cookies
One-Bowl Whole-Grain Savory Pumpkin and Sage Muffins Recipe
Original recipe: 12 servings · Prep: Under review · Cook: Under review · Total: Under review
By Beginnerbakes Editorial TeamPublished Apr 23, 2026 | Updated Oct 22, 2026
American
Under review
Beginner-friendlyEasyOne BowlStep By Step
One-bowl whole-wheat pumpkin and sage muffins with yogurt and optional Parmesan.
Prep
Under review
Cook
Under review
Total
Under review
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, finely chopped)
- 1/4 teaspoon ground nutmeg
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup low-fat plain yogurt
- 1/4 cup olive oil
- 2 large eggs
- 1/4 cup grated Parmesan cheese (optional for extra savory flavor)
- 1/4 cup finely chopped onion (optional)
- 2 tablespoons chopped fresh parsley or chives (optional for garnish)
Instructions
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Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease it.
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In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, black pepper, dried sage, and ground nutmeg until well combined.
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Add the pumpkin puree, yogurt, olive oil, and eggs to the dry ingredients. Stir gently with a spoon or spatula until just combined - the batter will be thick and slightly lumpy. Avoid overmixing to keep the muffins tender.
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If using, fold in the grated Parmesan cheese and chopped onion until evenly distributed.
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Spoon the batter evenly into the 12 muffin cups, filling each about three-quarters full.
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Bake for 18-22 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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Optional: Before serving, sprinkle chopped fresh parsley or chives on top for a fresh finish.
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Serve warm or at room temperature. These muffins are great for breakfast, snacks, or party finger food.
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Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
Timing
Allow for preparation, preheating, 18-22 minutes baking, 5 minutes in-pan cooling and rack cooling.
Storage
Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
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