Jumbo Savoury Muffins
I’ve created this new jumbo savoury muffin (with roast pumpkin and chorizo) recipe for those nights when I want more that just a slice of bread with dinner. This is a much more hearty, flavour-packed savoury bake, especially on soup nights in front of the TV – and with the weather so cold at the moment, they’ll happily sit alongside just about any soup you make. They will also freeze and reheat beautifully when you need something in a hurry.
I’ve included both Thermomix and conventional methods below, so you can choose whatever suits your kitchen on the day. It will also be great if you’re stuck for lunchbox ideas, easy weekend lunches or a warm “nibble with a cuppa”. These roast pumpkin, chorizo and feta savoury jumbo muffins are a really tasty step up from a ham and cheese sandwich, and they make the whole house smell amazing while they bake. 😁
Whether you’re using your Thermomix or just a bowl, jug and spatula, the batter is simple and no-fuss, and it comes together quickly once the pumpkin mix has roasted. Perfect for busy weekdays, or those nights when you want something a bit special but still easy.
Ingredient notes and substitutions
Pumpkin (Kent or butternut)
I like Kent pumpkin for these roast pumpkin and chorizo savoury muffins because it stays sweet and creamy when roasted, but butternut pumpkin works just as well. You can even use sweet potato if that’s what you have on hand – just keep the cubes around 1 cm so they roast evenly.
Capsicum and onion
Red capsicum and brown onion add sweetness, colour and flavour to these savoury jumbo muffins. Yellow capsicum is a fine swap, and you can use red onion or even a couple of spring onions if that’s what’s in the crisper.
Chorizo (or bacon)
Chorizo gives these roast pumpkin muffins a lovely smoky, slightly spicy kick. For a milder version, swap the chorizo for chopped bacon – you’ll still get that savoury, salty flavour that works so well in lunchbox muffins and soup-side muffins.
Olive oil and butter
A little extra virgin olive oil helps the pumpkin, capsicum, onion and chorizo caramelise as they roast, which really boosts the flavour. Melted butter in the batter keeps these savoury muffins rich and moist, whether you’re making them in the Thermomix or by hand.
Plain flour and baking powder
Plain flour and baking powder give you light, fluffy savoury muffins with a nice domed top. If you like, you can swap up to one third of the flour for wholemeal plain flour to add a bit more fibre without making the muffins too heavy.
Sweet paprika and cumin seeds
Sweet paprika adds warmth and colour to the muffins without making them spicy, and the cumin seeds give a subtle earthy flavour that pairs beautifully with roast pumpkin and chorizo. If you’re cooking for kids or you’re not a cumin fan, simply leave it out.
Tasty cheese and feta
Grated tasty cheese runs through the batter to give that classic cheesy savoury muffin flavour. Feta adds little salty, creamy pockets – Greek feta is firmer and a bit saltier, while Danish feta is softer and more buttery. If you don’t like feta, just leave it out and add extra grated tasty cheese for super cheesy pumpkin muffins.
Eggs and milk
Eggs and milk bind everything together and keep the texture soft and tender, which is exactly what you want from a good savoury pumpkin muffin. Full-cream milk gives the best result, but light milk will also work if that’s what you keep in the fridge.
Rosemary (optional)
Fresh rosemary is a gorgeous match with roast pumpkin and feta. You can finely chop the leaves and stir them into the batter, or sprinkle a few soft leaves over the top of each muffin before baking for a pretty, bakery‑style finish. Thyme also works well if you prefer a gentler herb flavour.
Additional information
These savoury pumpkin and chorizo muffins are quite filling thanks to the combination of pumpkin, cheese, feta, eggs and chorizo, so one jumbo muffin makes a satisfying meal with soup. They’re also a great way to sneak in extra veg for fussy eaters without it feeling like “health food”. Because they do contain cheese and chorizo, they’re on the richer side, so I think of them as more than just bread. You can always balance things out by serving them with a big, crunchy salad or a veggie-packed soup. (As always, I’m not a nutritionist – this is just cheffy home-cook common sense.)
Frequently asked questions
Yes, they freeze really well. Cool them completely, then wrap individually in baking paper or similar and freeze for up to 2 months. Defrost overnight in the fridge or pop straight into a lunchbox – they’ll thaw by lunchtime.
You can try swapping the plain flour for a good-quality gluten-free plain flour blend that’s designed for baking. Because different blends behave differently, the texture may vary a little, but this style of chunky, savoury muffin is quite forgiving.
Absolutely. You can replace the chorizo with extra pumpkin or some cooked, chopped bacon, or simply make them vegetarian with just the pumpkin, capsicum and feta. You may want to add a pinch of smoked paprika to make up for the chorizo flavour.
They’re best eaten on the day or the next day, but will keep for up to 3 days in an airtight container in the fridge. Reheat gently in the oven or air fryer to freshen them up. Unless you freeze them, then you have a couple of months.
Jumbo Savoury Muffins – Thermomix
5 stars tells us you love the recipe
becs-table.com.auEquipment
- 1 Thermomix
- 1 Oven or Air Fryer
Ingredients
- 200 g Kent pumpkin peeled and cut into 1 cm pieces
- 80 g red capsicum chopped
- 125 g chorizo chopped
- 80 g brown onion about 1 small, cut into wedges
- 30 g extra virgin olive oil
- 125 g butter melted and cooled
- 355 g plain flour
- 1 Tbsp baking powder about 18–20 g
- 1 tsp sweet paprika
- 1/2 tsp cumin seeds optional
- Sea-salt flakes and freshly ground black pepper to season
- 60 g grated tasty cheese
- 2 free-range eggs lightly beaten
- 240 g milk
- 200 g Greek feta or Danish feta cubed or crumbled
- 1 tsp Rosemary chopped or soft leaves Optional: put them in the batter, or just sprinkle some of the softer leaves over the top
Instructions
Roast the pumpkin, chorizo and veg
- Preheat your air fryer to 180°C or your oven to 200°C fan.
- Place capsicum and onion into the Thermomix bowl and chop 5 sec/speed 7, then scrape down.
- Add pumpkin, chorizo, chopped capsicum and onion to the air fryer basket or a lined oven tray.
- Drizzle with olive oil, season with sea-salt flakes, pepper and cumin seeds (if using), then toss well to coat.
- Air fry for 12–18 minutes at 180°C, or roast for 18–20 minutes at 200°C fan, until the pumpkin is tender and everything has some light colour.
- Transfer to a bowl or tray and leave to cool completely. The veggies must be cool before you add them to the muffin batter if you want light muffins.
Melt the butter
- While the veg are cooling, melt the butter in a small heatproof bowl in the warm (switched‑off) oven, (see my images above), or melt gently in the microwave.
- Set aside until the butter is melted and just warm, not hot.
Prepare the oven and muffin tin
- When you’re ready to make the muffins, preheat the oven to 200°C fan.
- Line 9 Texas (jumbo) muffin holes or 12 standard muffin holes with muffin liners.
Mix the dry ingredients (Thermomix)
- Add flour, baking powder, sweet paprika, 1 tsp sea-salt flakes and a good grind of pepper to a clean, dry Thermomix bowl.
- Mix 5 sec/speed 4.
- Add grated tasty cheese and mix 3 sec/reverse/speed 3 to combine.
Add the wet ingredients
- Add eggs, milk and cooled melted butter to the Thermomix bowl.
- Mix 6–8 sec/reverse/speed 4, until just combined. Scrape down the bowl – it’s fine if there are a few small lumps.
Fold through the cooled roasted veg and feta
- Add the cooled roasted pumpkin, chorizo, capsicum, onion and the feta (and rosemary, if using).
- Knead 10 sec/dough function, scrape down and lift the batter with a spatula, then knead again 10 sec. The batter should be thick with visible chunks of veg and cheese.
Bake the muffins
- Reduce the oven temperature to 180°C fan.
- Divide the batter evenly between the muffin liners.
- Bake for 25–30 minutes, or until golden and cooked through – a skewer inserted in the centre should come out clean.
- Cool in the tin for 5–10 minutes, then transfer to a wire rack.
Notes
Jumbo Savoury Muffins – Conventional
5 stars tells us you love the recipe
becs-table.com.auEquipment
- 1 Air fryer or Oven
Ingredients
- 200 g Kent pumpkin peeled and cut into 1 cm pieces
- 80 g red capsicum chopped
- 125 g chorizo chopped
- 80 g brown onion about 1 small, cut into wedges
- 30 g extra virgin olive oil
- 125 g butter melted and cooled
- 355 g plain flour
- 1 Tbsp baking powder about 18–20 g
- 1 tsp sweet paprika
- 1/2 tsp cumin seeds optional
- Sea-salt flakes and freshly ground black pepper to season
- 60 g grated tasty cheese
- 2 free-range eggs lightly beaten
- 240 g milk
- 200 g Greek feta or Danish feta cubed or crumbled
- 1 tsp Rosemary chopped or softer leaves Optional: put them in the batter, or just sprinkle some of the softer leaves over the top
Instructions
Roast the pumpkin, chorizo and veg
- Preheat your air fryer to 180°C or your oven to 200°C fan.
- Cut pumpkin and chorizo into 1 cm pieces. Finely chop capsicum and onion.
- Place pumpkin, chorizo, capsicum and onion into the air fryer basket or onto a lined oven tray.
- Drizzle with olive oil, season with sea-salt flakes, pepper and cumin seeds (if using). Toss well to coat.
- Air fry for 12–18 minutes at 180°C, or roast for 18–20 minutes at 200°C fan, until the pumpkin is tender and everything has some light colour.
- Transfer to a bowl or tray and leave to cool completely before you make the batter.
Melt the butter
- Melt butter in a small saucepan over low heat, or in the microwave in short bursts. Or check the images above to see what I do.
- Leave to cool until melted and just warm.
Prepare the oven and muffin tin
- When the roasted veg are cool and you’re ready to bake, set the oven to 200°C fan.
- Line 9 Texas (jumbo) muffin holes or 12 standard muffin holes with muffin liners.
Mix the dry ingredients (once the veg has cooled)
- In a large bowl, whisk together flour, baking powder, sweet paprika, 1 tsp sea-salt flakes and a good grind of pepper.
- Stir in the grated tasty cheese so it’s lightly coated in the flour mixture.
Mix the wet ingredients
- In a jug, whisk together eggs, milk and cooled melted butter.
Combine to make the batter
- Pour the wet ingredients into the dry ingredients.
- Fold gently with a spatula or wooden spoon until just combined – do not overmix; a few small lumps are fine.
- Add the cooled roasted pumpkin, chorizo, capsicum, onion and the feta (and rosemary, if using).
- Fold gently through the batter until everything is evenly distributed.
Bake the muffins
- Reduce oven temperature to 180°C fan.
- Divide the batter evenly between the muffin liners.
- Bake for 25–30 minutes, or until golden and cooked through.
- Cool in the tin for 5–10 minutes, then transfer to a wire rack.
Notes
Tell us what you think!
Have you tried making these roast pumpkin, chorizo and feta savoury jumbo muffins yet? I’d love to know how they turned out in your kitchen – Thermomix or by hand. Why not leave a comment and tell me which version you made, and whether they made it to the freezer or disappeared warm from the tray?
If you loved this recipe, you might also enjoy some of the other savoury bakes and Thermomix recipes on the Bec’s Table blog. Make sure you’re on my email list so you don’t miss new Thermomix tips and recipes – you can subscribe here, and come and say hi over on Facebook.
Delicious recipe. Thanks Bec.
You’re welcome Carey, So glad you tried them and liked them. Thank you for coming back and rating them. 😉
For a vegetarian option can I leave out the chorizo?
Thanks again
Hi Shobhana, sure, take a look at the post, I’ve added some ideas for you.
Thanks Rebecca
You’re welcome.
Thank you for this recipe. Next time I make them I will add garlic and chilli. I cut them in half, toasted and spread with some chilli jam. Delicious
Sounds Great Barbara. 😉