Pumpkin, Feta and Spinach Muffins

This Pumpkin, Feta and Spinach savoury muffin recipe is a great lunch item for school or as a healthy breakfast on the go.

I love to fill the freezer 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.

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.

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.

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pumpkin, feta and spinach muffins

  • Author: Katrina
  • Prep Time: 15 min
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 2 cups pumpkin, diced
  • 1 tablespoon olive oil
  • 125g frozen spinach, chopped
  • 2 eggs
  • 1 cup milk
  • 100g feta cheese, crumbled
  • 1/2 cup parmesan cheese, grated
  • 1 zucchini, grated
  • 2 cups self-raising flour
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 180°C, fan forced.
  2. Grease a 12-hole muffin tray or use a non-greased silicone tray and set aside.
  3. In a large bowl, add pumpkin and drizzle with oil, toss to coat.
  4. Line a baking tray with silicone mat or baking paper, place pumpkin in single layer on tray.
  5. Bake for 25-30 minutes or until lightly golden.
  6. Cook spinach following packet directions, drain and squeeze excess moisture out, sit and cool for several minutes.
  7. In a bowl add eggs, milk, zucchini, feta, cheese, spinach, pumpkin, salt and pepper, mix to combine.
  8. Sift flour over top of mixture, and gently fold until combined.
  9. Spoon mixture evenly into muffin tray.
  10. Bake muffins for 20-25 minutes or until golden and cooked through.
  11. Rest in tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.

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9 comments

anna January 20, 2021 - 10:33 PM

That is one of the best muffin recipe i have seen these days i will sure give it a try

Reply
Katrina - The Organised Housewife January 27, 2021 - 11:57 AM

Great! Let me know how you go!

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jenny summers January 20, 2021 - 10:34 PM

tasty and healthy i love this combination cant wait to try them

Reply
Katrina - The Organised Housewife January 27, 2021 - 11:57 AM

They are a favourite in my house!

Reply
carol summers January 20, 2021 - 10:36 PM

yum yum i love the idea and i am sharing this with my mom and aks her make some thanks for sharing

Reply
Katrina - The Organised Housewife January 27, 2021 - 11:58 AM

I hope she does make some for you! Kat x

Reply
L crain April 21, 2022 - 10:57 AM

Would adding pine nuts work?

Reply
Laura April 5, 2022 - 2:55 PM

Can you replace the flour with almond meal or coconut flour for a keto option?

Reply
Jo April 23, 2022 - 12:07 AM

If I dont include the pumkin as my children dont like it, do I alter the remaining ingredient measures in any way? Thanks so much Jo

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