Save Savory, spiced muffin bites blending chickpeas, pumpkin, and aromatic herbs, baked until golden and crispy. Perfect for snacking, appetizers, or as a protein-rich lunchbox treat.
I made these muffin bites for my family's picnic last weekend & they disappeared from the basket in minutes. Their crispy edges and warm spices make them truly irresistible!
Ingredients
- Cooked chickpeas: 1 1/4 cups (200 g), drained and rinsed
- Pumpkin purée (unsweetened): 1 cup (225 g)
- Red onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Fresh parsley: 1/4 cup (10 g), finely chopped
- Fresh cilantro: 2 tablespoons, finely chopped
- Chickpea flour (or all-purpose flour): 1/2 cup (60 g)
- Baking powder: 1/2 teaspoon
- Panko breadcrumbs: 1/2 cup (40 g), plus extra for topping
- Sesame seeds: 2 tablespoons
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Ground turmeric: 1/2 teaspoon
- Cayenne pepper: 1/4 teaspoon (optional, for heat)
- Sea salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Olive oil: 2 tablespoons, plus extra for brushing
Instructions
- Prep Muffin Tin:
- Preheat oven to 400°F (200°C). Grease a mini muffin tin or line with mini paper liners.
- Mash Chickpeas:
- In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some texture.
- Add Vegetables & Herbs:
- Add pumpkin purée, onion, garlic, parsley, and cilantro. Mix well.
- Combine Dry Ingredients:
- Stir in chickpea flour, baking powder, breadcrumbs, sesame seeds, and all spices.
- Add Olive Oil:
- Drizzle in olive oil and mix until a thick, cohesive batter forms.
- Fill Muffin Cups:
- Divide mixture evenly among prepared muffin cups, filling each nearly to the top. Sprinkle extra panko and a few sesame seeds on top for crunch.
- Brush & Bake:
- Brush tops lightly with olive oil. Bake for 22–25 minutes, or until golden brown and crispy at the edges.
- Cool & Serve:
- Let cool in the tin for 5 minutes, then gently remove and serve warm or at room temperature.
Save We love packing these for school lunches & road trips. My kids enjoy pairing them with yogurt dips & each one likes a different flavor twist!
Required Tools
Mini muffin tin (18-cup or bake in batches), mixing bowls, fork or potato masher, measuring cups and spoons, pastry brush
Allergen Information
Contains sesame seeds and gluten if using regular breadcrumbs. Always check labels for allergens if serving to guests.
Nutritional Information
Per muffin bite: 55 calories, 2 g fat, 8 g carbohydrates, 2 g protein
Save Serve these muffin bites warm with dips or pack them up for a wholesome snack anytime. Enjoy their crisp edges & hearty flavor!
Recipe Questions
- → Can I use canned pumpkin for these bites?
Yes, canned pumpkin purée works well as long as it's unsweetened. Fresh roasted pumpkin is also suitable.
- → What can I serve alongside these bites?
They pair perfectly with tahini sauce, yogurt dips, or a squeeze of lemon juice for brightness.
- → How do I make these gluten-free?
Swap regular panko breadcrumbs with certified gluten-free breadcrumbs for a gluten-free option.
- → Can I add other vegetables to the mixture?
Yes, grated carrot or zucchini can be added for extra flavor and nutrition, without affecting texture.
- → What type of flour works best?
Chickpea flour is preferred for flavor, but all-purpose flour is a suitable alternative.
- → How should I store these bites?
Store them in an airtight container in the fridge and reheat in the oven for best texture and taste.