Savory Pumpkin Spiced Chickpea Quiche Muffins

pumpkin spiced egg muffins chickpeas red pepper

I wanted to bring a wholesome vegetarian dish to my family’s Hanukkah get-together earlier this week. I’d been briefed that the table would be graced with a copious quantity of latkes, along with the traditional toppings of sour cream and applesauce, a slab of fish, and some salad to help digest all those potatoes and oil. Now oil is all very well when it’s lighting the ruins of the temple for a miraculous eight days, and a small quantity of vegetable oil can even be beneficial in one’s diet. But with that said, I decided to stick with a light and miraculously oil-free recipe for my own contribution to the holiday table. And to round out the options, I chose a vegetarian-friendly protein – eggs.

Swirled with a savory, spicy pumpkin sauce and crowned with chickpeas like little Christmas ornaments, these cute little personal quiches went over well with my family. I would have added some wilted kale or other greens to the egg mixture if I’d thought to buy any, but they were also fine as they were. While I made them dairy-free, they are also good with a sprinkling of feta cheese – like a magical dusting of snow on a winter morning. Serve ’em up with mashed potatoes like snowy hills…

chickpea savory pumpkin spiced egg muffins

 

Enough of the imagery – on with the recipe!

Savory Pumpkin Spiced Chickpea Quiche Muffins

adapted from recipes on A Veggie Venture and Food & Wine

makes 12 standard size quiche muffins

savory pumpkin sauce egg muffin chickpeas

Ingredients:

  • 1 cup Libby’s 100% Pure Pumpkin Puree
  • 1/4 tsp cayenne pepper
  • dash of sage
  • generous splash of cinnamon
  • small dash of ginger
  • 2 spoonfuls water
  • 2 cloves of garlic, chopped
  • 1/2 of a red bell pepper, diced
  • 8 eggs
  • 2/3 cup plain almond milk
  • 1/2 cup chickpeas/garbanzo beans

Directions:

Line a 12-cavity muffin tin with 12 liners. Preheat oven to 350 Fahrenheit.

Spray a medium pan with nonstick cooking spray. Cook chopped garlic cloves for a few minutes, until they begin to brown.

Place garlic, pumpkin puree, and a couple spoonfuls of water in blender. Blend until smooth. Add sage, cayenne, cinnamon, and ginger. Blend. Set this mixture aside.

In the same pan used to cook the garlic, sauté the red bell pepper using this no-oil method: basically, pour water on the pan as needed and move the pepper continuously. Remove from heat when edges are brown and pieces feel somewhat soft. Place in a large bowl.

Beat in the eggs. Add almond milk and beat it in as well.

Carefully fill muffin liners with egg mixture. WARNING: If you spill any of this on your muffin tin and it gets baked on, it will be impossible to get off and will haunt your kitchen for eternity.

Swirl pumpkin mixture into each quiche. Reserve about 1/3 of the pumpkin mixture. Mix this with the chickpeas.

Bake muffins at 350 for 15 minutes. Then, remove from oven and top each muffin with a dollop of pumpkin sauce and chickpeas.

Return to bake for another 5-7 minutes, or until eggs are cooked through.

Serve warm!

You Might Also Like:

Italian Veggie Quiche Muffins

Italian veggie pesto cheese egg muffin

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3 responses

  1. So when are we going to see your recipe for Latka’s?/Users/elliotsg/Desktop/8_7_12.gif

  2. I like the idea of a new era: oil-free food for Hanukah!

    1. Yeah, or at least less oily. Let the oil burn in the candles, not on the stove!

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