Savory Pumpkin Muffins with Chicken Sausage

Recipe and photo by Tami Ganeles Weiser Yield:  12 muffins
Prep Time:  15 minutes Cook Time:  20 minutes

Savory Pumpkin Muffins with Chicken Sausage

Perfect for breakfast or a hearty snack, these pumpkin muffins are moist and savory.


2 cups (280 grams) Bob’s Red Mill Gluten Free All Purpose Baking Flour

1½ teaspoons baking powder

1½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

1½ cups (390 grams) canned pumpkin

2 large eggs, lightly beaten

½ cup olive oil

¼ cup water

1 cup (130 grams) cooked chicken or turkey sausage, diced

½ teaspoon fresh sage, finely minced (optional)


  1. Preheat oven to 350°F (or 325°F convection). Line or grease a 12-muffin tray with non-stick spray or paper liners.
  2. In a large mixing bowl whisk the gluten free flour, baking powder, salt, and pepper.
  3. In a separate bowl, mix the pumpkin, eggs, oil, and water. Add the pumpkin mixture to the dry ingredients, and mix until combined.
  4. Gently fold in the sausage and sage.
  5. Spoon about ¼ cup of the mixture into each muffin cup. Bake until the tops spring back when touched, 20 to 25 minutes.
  6. Turn muffins out onto a rack to cool. Serve immediately. Muffins are best enjoyed freshly baked, but they may be refrigerated in an airtight container for up to 2 days. Reheat in the oven and serve warm.

Kitchen Tips

These pumpkin muffins are adapted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito.

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