Pin 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 a family picnic and everyone loved the crispy texture and flavorful spices. They vanished quickly and even the kids were asking for more.
Ingredients
- Cooked chickpeas: 1 1/4 cups (200 g), drained and rinsed
- Pumpkin purée: 1 cup (225 g), unsweetened
- Red onion: 1 small, finely diced
- Garlic cloves: 2, minced
- Fresh parsley: 1/4 cup (10 g), finely chopped
- Fresh cilantro: 2 tablespoons, finely chopped
- Chickpea flour: 1/2 cup (60 g) or all-purpose flour
- 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
- Sea salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Olive oil: 2 tablespoons, plus extra for brushing
Instructions
- Prep Oven and 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 chickpeas with a fork or potato masher until mostly smooth with some texture.
- Add Veggies and Herbs:
- Add pumpkin purée, onion, garlic, parsley, and cilantro. Mix well.
- Combine Dry Ingredients and Spices:
- Stir in chickpea flour, baking powder, breadcrumbs, sesame seeds, cumin, coriander, paprika, turmeric, cayenne if using, salt, and pepper. Drizzle in olive oil and mix until a thick, cohesive batter forms.
- Fill Muffin Cups:
- Divide mixture evenly among muffin cups, filling each nearly to the top. Sprinkle extra panko and sesame seeds on top.
- Brush and Bake:
- Brush tops lightly with olive oil. Bake for 22 to 25 minutes until golden brown and crispy.
- Cool and Serve:
- Let cool in the tin for 5 minutes, then gently remove and serve warm or at room temperature.
Pin Whenever I send these muffin bites in lunchboxes, my kids love dipping them in yogurt or tahini. It brings back memories of weekend baking together.
Serving Suggestions
Serve these muffin bites with tahini sauce, Greek yogurt dip, or a squeeze of lemon for added brightness and flavor.
Make Ahead and Storage
You can prepare these ahead and freeze them. Reheat in a hot oven for 5 to 7 minutes to restore their crispiness.
Nutritional Information
Per muffin bite: 55 calories, 2 g total fat, 8 g carbohydrates, and 2 g protein.
Pin These muffin bites are perfect for easy snacking or sharing at parties. Enjoy warm or at room temperature for best flavor and crunch.
Recipe Q&A
- → Can I substitute chickpea flour with regular flour?
Yes, all-purpose flour works, but chickpea flour enhances flavor and protein content. Choose per dietary preference.
- → How do I make these bites gluten-free?
Use certified gluten-free breadcrumbs instead of regular panko to ensure the bites are gluten-free.
- → What dips pair well with these muffin bites?
Tahini sauce, Greek yogurt dip, or even a squeeze of lemon complement the savory, spiced flavor profile.
- → Can these bites be made ahead?
Absolutely. Bake and freeze, then reheat in a hot oven for a few minutes to restore their crisp texture.
- → Are legume allergies a concern?
Yes, individuals allergic to legumes such as chickpeas should avoid this dish and review all ingredients carefully.
