Description
Enjoy the delightful crunch of baked pumpkin blossoms stuffed with a creamy filling, perfect for any gathering or cozy night in.
Ingredients
Scale
- 1 cup pumpkin puree
- 4 oz cream cheese (softened)
- 2 tbsp fresh basil (chopped)
- 2 tbsp fresh parsley (chopped)
- 1 tsp garlic powder
- 1 cup panko breadcrumbs
- 12 fresh pumpkin blossoms
Instructions
- In a bowl, mix together pumpkin puree, softened cream cheese, chopped basil, chopped parsley, and garlic powder until smooth and creamy.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Gently open each pumpkin blossom and fill it with about one tablespoon of the creamy mixture without overstuffing.
- Roll each stuffed blossom in panko breadcrumbs until evenly coated.
- Place the coated blossoms on the prepared baking sheet and spray lightly with cooking spray.
- Bake for approximately 20 minutes or until golden brown and crisp.
- Serve hot and enjoy!
Nutrition
- Serving Size: 3 blossoms (120g)
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Handle pumpkin blossoms gently to prevent bruising. Consider adding spices like chili flakes for a kick or using different herbs to customize flavors. Store any leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.