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    Home » Recipes » Appetizer Recipes

    Spicy Chorizo and Pumpkin Muffins

    Published: Dec 3, 2014 · Modified: Apr 1, 2021 by Andrea

    Jump to Recipe

    Upgrade your snack menu with these savoury Chorizo & Pumpkin Muffins. Perfect for breakfast or as an appetizer to share.


    These savory muffins are a fantastic snack option, whether you serve them at breakfast/brunch/lunch/tea time.

    They're amazingly easy to make and are ready in less than 30 min.

    You can easily make these muffins ahead and even store them in the freezer. This way you'll have a quick breakfast on the go option during a busy work/school week.

    You only need few simple ingredients, including seasonal pumpkin and a spicy good-quality  Spanish chorizo.

    If chorizo is too spicy for your tastebuds ( make sure you use organic non-processed chorizo to avoid soy and gluten), try Italian smoked pancetta.

    Slightly peppery and packed with aromatic flavors, pancetta is a great alternative to spicy chorizo.

    Spicy Chorizo and Pumpkin Muffins - A crispy muffin filing of spicy chorizo and sweet pumpkin - a perfect way to start your morning on cold days. Super moist, packed with flavor, fast and easy! Recipe by The Petite Cook

    The recipe couldn't be easier.

    All you have to do is stir-fry the chorizo with some previously roasted pumpkin, fresh thyme and spring onions.

    Gently mix all ingredients together until just combined.

    Spicy Chorizo and Pumpkin Muffins - A crispy muffin filing of spicy chorizo and sweet pumpkin - a perfect way to start your morning on cold days. Super moist, packed with flavor, fast and easy! Recipe by The Petite Cook

    I've also managed to sneak in some grated broccoli florets. It's a smart way to give extra vitamins to no-veggie fans and add a nice crunchy texture.

    Spicy Chorizo and Pumpkin Muffins - A crispy muffin filing of spicy chorizo and sweet pumpkin - a perfect way to start your morning on cold days. Super moist, packed with flavor, fast and easy! Recipe by The Petite Cook

    Pour the muffin mixture into a small non-stick muffin pan, and bake for 15 mins.

    Your kitchen will smell delicious after about 10 mins, try to hold yourself tight and wait until your muffins are golden and crisp on top.

    Spicy Chorizo and Pumpkin Muffins - A crispy muffin filing of spicy chorizo and sweet pumpkin - a perfect way to start your morning on cold days. Super moist, packed with flavor, fast and easy! Recipe by The Petite Cook

    Allow cooling a very tiny bit before devouring them up!

    I hope you give these chorizo and pumpkin muffins a try. They make a wonderful grab-and-go breakfast or lunch option, but are just as a great as finger food to share over drinks!

    More Happy Hour Recipes:

    • Baked Camembert
    • Italian Apertivo Board
    • Sweetcorn Fritters

    Don’t forget to snap a picture, tag it #thepetitecook and share it with me on Instagram! Looking at your pictures makes me always smile :).

    A crispy muffin filling of spicy chorizo and sweet pumpkin - a perfect way to start your morning on cold days. Super moist, packed with flavor, fast and easy! Recipe by The Petite Cook
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    5 from 1 vote

    Chorizo & Pumpkin Muffins

    Prevent your screen from going dark
    Upgrade your snack menu with these savoury Chorizo & Pumpkin Muffins. Perfect for breakfast or as an appetizer to share.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Appetizer, Snack
    Cuisine: British
    Serving: 8
    Calories: 147kcal
    Author: Andrea Soranidis

    Ingredients

    • 200 g pumpkin, peeled and cubed
    • few sprigs of thyme
    • 200 g chorizo, finely cubed
    • 3 large eggs
    • 1 slice ciabatta bread, finely cubed
    • 60 g greek yogurt
    • 60 g crumbled feta cheese
    • 2 tablespoon almond flour
    • 2 spring onions, finely chopped
    • 60 g raw broccoli florets, grated
    • Extravirgin olive oil
    • Salt and pepper to taste

    Instructions

    • Season pumpkin cubes with salt, pepper and thyme leaves. Bake in a preheated oven to 360°F/180°C for 15 mins.
    • Once the pumpkin is soft and cooked through, remove from the oven and transfer into a bowl.
    • Heat a large pan until medium-hot. Dry-fry the chorizo bits until crisp, then add 1 tablespoon of olive oil and fold in spring onions and pumpkin. Season and saute' for 2 mins.
    • Remove from the heat and transfer into a bowl to cool down.
    • In a large bowl beat well the eggs and season. Add crumbled feta, yogurt, bread, grated broccoli and almond flour.
    • Mix well, fold the chorizo mixture in and gently combine all ingredients.
    • Divide the mixture evenly into a small non-stick muffin pan sprayed with baking oil.
    • Bake in a prheated oven to 360°F/180°C for about 15-20 mins until muffins are golden crisp. If they brown too fast, cover with foil.
    • Remove muffins from the pan, allow to cool and serve hot or cold. You can also freeze a small batch and enjoy later.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 147kcal | Carbohydrates: 5g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 429mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2415IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

    More Appetizer Recipes

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    • Mozzarella in Carrozza (Fried Mozzarella Sandwich)
    • Homemade Ricotta Cheese
    • Grissini - Crunchy Italian Breadsticks
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    Comments

    1. Rach's Recipes says

      April 11, 2016 at 11:34 am

      I made these yesterday and it was a real winner. I just substituted mature cheddar for feta, and it came out delicious too! So good thank you for this recipe.

      Reply
      • Andrea says

        April 12, 2016 at 11:09 am

        I'm so glad you liked them Rach! Brilliant idea substituting feta with cheddar, I MUST give it a try!

        Reply
    2. Thalia @ butter and brioche says

      December 05, 2014 at 8:31 pm

      Never mad chorizo muffins before! This is definitely something delicious that I need to try!

      Reply
      • The Petite Cook says

        December 06, 2014 at 10:29 am

        They're absolutely mouth-watering! I've also tried to swap chorizo with parma ham, to make it spicy-free and kids friendly 🙂

        Reply

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    Andrea Soranidis, founder of The Petite Cook.


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