I love picnics, and one of my favorite treats to bring to a picnic is savory muffins. They’re so easy to make, perfectly portable, and just perfect for picnics. One of my favorite savory muffin recipes features a mouthwatering combination of bacon, corn, and pumpkin seeds. With Halloween just around the corner, I decided to give this recipe a festive twist and create a savory Halloween muffin.
After baking the muffins, I got creative with the decorations to transform them into spooky Halloween muffins. The result was incredibly delicious. My husband and I pack them up and head out for a picnic. As we enjoyed these savory Halloween muffins in a field, we noticed a scarecrow standing in the distance. It felt like the perfect Halloween setting, so we decided to name this recipe Mr. Scarecrow’s Prize-Winning Picnic Basket.
These savory Halloween muffins, with their blend of bacon, corn, and pumpkin seeds, are ideal for a Halloween-themed picnic or any fall gathering. I hope you enjoy this Halloween recipe! For more delicious Halloween-inspired recipes, check out my other Halloween recipes here.
Table of contents
Ingredients that you need for Halloween muffin recipe
- Self-raising flour
- Bacon
- Grated cheese
- Unsalted butter
- Milk
- Egg
- Canned corn
- Salt
- Pumpkin seeds
- Tomato puree – garnish
Equipment you need to make Halloween muffin recipe
- Muffin tray
- Cupcake liner
- Large mixing bowl
- Small bowl
- Fork
- Cutting board
- Knife
- Wooden spoon
- Cookie cutter
- Kitchen brush
- Oven mitts
- Wire rack
How to store Halloween muffin recipe?
Store Halloween muffins at room temperature in an air-tight container for up to 3 days.
Freezer
You can freeze Halloween muffins in an air-tight container for up to 3 months.
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Ingredients
- 2 cups self-raising flour 300g
- 6 slices bacon
- 1 cup grated cheese 80g
- 1 stick unsalted butter 125g
- 1 cup milk 250ml
- 1 egg
- ¾ cup canned corn 125g
- 1 teaspoon salt
- 1 tablespoon pumpkin seeds
Garnish
- tomato puree
- grated cheese
Instructions
- Preheat the oven to 35f0℉ (180℃). Line a muffin tray with muffin liners.
- Melt the butter and set it aside to cool slightly.
- Beat the egg in a small bowl.
- Sift the self-rising flour into a large mixing bowl.
- Cut the bacon into small cubes.
- Add the bacon, grated cheese, corn, pumpkin seeds, melted butter, beaten egg, and milk to the flour.
- Gently mix with a wooden spoon until just combined. Be careful not to overmix.
- Fill each muffin liner with the mixture, filling each about ⅔ full.
- Bake in the preheated oven for 15-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool on a wire rack.
- Once cool, brush the tops of the muffins with tomato puree.
- Sprinkle additional grated cheese on top.
- Place the muffins back in the oven for a minute or two minutes, just until the cheese melts.
Need more recipe ideas?
Check out these recipes:
- The Most Aromatic Chicken Breast From the Air Fryer
- Turkey Smashburger
- Low Fat Kale Meatballs Soup
- Ground Meat & Sweet Potato Skillet
- Marry Me Meatballs
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