October has me all about pumpkins. I particularly love them baked into things and while us North Americans are used to seeing this squash in sweet treats like pumpkin pie, here’s a recipe that explores its savory side.

Makes 2 1/2 dozen mini muffins

Ingredients

• 4 tablespoons extra virgin olive oil, plus more for greasing the muffin pans
•  1 2/3 cups unbleached all-purpose flour
• 1/4 teaspoon salt (option)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• a dash of fresh grated nutmeg
• Fresh cracked pepper to taste
• 2 large eggs
• 1 cup canned or homemade pumpkin puree
• 1/2 cup milk (try almond or coconut)
• 3/4 cup grated cheddar
• 1 bunch beet greens, finely chopped (or 2 handfuls baby spinach, chopped)
• 2 French shallots, finely chopped
• 1 tablespoon fresh chopped sage leaves

Preparation

1. Preheat oven to 350 F. Lightly grease mini muffin pans and set aside.
2. In a large mixing bowl, stir together the flour, nutmeg, pepper, salt, baking powder and baking soda.
3. In another large bowl, lightly beat the eggs then beat in olive oil, pumpkin and milk. Stir in the cheddar, beet greens,  shallots and sage.
4. Add dry ingredients to the wet ingredients and stir until everything is combined and batter is smooth.
5. Spoon into muffin pans, filling until just below the rim.
6. Bake 22-25 minutes or until a toothpick inserted into one of the muffins comes out clean. Remove pans from oven and transfer muffins to wire rack to cool completely.
7. Enjoy!

I love these muffins in so many ways. They’re a perfect snack for on-the-go days and they also make a fine accompaniment to any meal, say your favorite fall stew or soup. They’re chock-full of nutrients too: we’re talking pretty much every vitamin and mineral from A to zinc, thanks to the beet greens. They’re also complete with protein and dietary fiber.