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.
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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
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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.
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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.
