This Pumpkin, Feta and Spinach savoury muffin recipe is a great lunch item for school or for the adults of the family. Or as a healthy and delicious grab and go breakfast item!

I am currently on the quest to fill our freezer up with alternatives to sandwiches for school and work lunches that are tasty, satisfying and reasonably healthy.  When I think of a muffin, I usually think of the sweet variety. However, these Pumpkin, Feta and Spinach savoury muffins are a great lunchtime hunger buster which are filled with vegetables and can be served with a side of salad.

My favourite divided lunchboxes pictured below are now available in my shop here in a pack of five. I have used these for my kids school lunches for years!

Put the spinach in a strainer and squeeze as much of the moisture from the spinach as you can.

Resist the desire to over stir the mixture, this will prevent the muffin from being dense and also keep your diced pumpkin in shape.

This recipe makes 12 regular sized muffins, but you can use a 24 hole mini tray to make mini muffins for the kid’s lunchboxes.  Freeze the muffins you don’t pack for lunch for another day.

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Silicone Muffin Trays

I like to use my 12 Cup Muffin Pan for this recipe, but by slightly changing up the cooking temp you could make these bigger by using the 6 Cup Muffin Pan (cook for a little longer), or go for bite-sized snacks by using the 24 Cup Muffin Pan (cook for a little less time).

Whatever muffin pan you decide to use, I strongly suggest that it’s silicone. They are HEAPS easier to clean, plus the muffins slide out effortlessly.

Make these Pumpkin, Feta and Spinach Muffins for an after school snack for the kids or a healthy lunchbox idea with a side of salad!

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What’s your favourite savoury muffin recipe?