1 Heat 2 tsp olive oil and saute onion 3-4 minutes until soft. Add rosemary and saute 2-3 minutes more. Set aside to cool.2 Whisk together pumpkin, eggs, and soy milk. Add onion and rosemary mixture. Stir in baking powder, salt, and flour.3 Divide batter evenly into a greased muffin tin and bake 15-20 minutes at 350 degrees.

I've made umpteen batches of cranberry pumpkin muffins, but recently I was in the mood for a savory rather than sweet muffin. These muffins are light, fluffy, savory, with little spots of sweet onion and fragrant rosemary throughout.

Source: http://pennypinchingepicure.com/2010/10/savory-rosemary-sweet-onion-pumpkin-muffins/