One of the hardest things that I find about food blogging (apart from actually trying to juggle this around my office job and spending some QT with the family) is having taste testers to give me print worthy descriptions of my goodies. The kids I just have to take the fact that they are eating my recipes as a compliment, but hubby. I mean, I don’t want to bag him out…but…He could learn a few more adjectives to help me accurately capture the deliciousness of my recipes! According to him everything I make is ‘not too bad’ or ‘pretty good’. Not exactly that helpful right?! So this is why I am so glad I had packed these gorgeous Roasted Pumpkin and Feta Muffins for a park play with friends and could get their opinions.
After school drop off this morning we headed to a local park that has got this great scooter and bike track which is just perfect for kids. And of course we had to take the essentials. Coffee, babycinos and a packed lunchbox. In the shared lunchbox was my new savoury muffin recipe, these delicious Roasted Pumpkin and Feta Muffins, along with lots of other options for a healthy and delicious morning snack. I wanted to see what my friends thought of the muffins so I offered them some. And they accepted.
And I am happy to report to you that they really enjoyed them. I would be lying if they said they were the best savoury muffins they had ever tasted, but I am not lying when they said they were really good and asked if I had the recipe up on my blog yet. So I am taking that as a win
Do you love savoury muffins? I do! The roasted pumpkin adds a fantastic sweet flavour to the muffin and I love the way that this plays with the salty feta. Of course feta won’t be to all children’s tastes but you could always substitute with grated cheddar if you really would rather not try feta with your kids. But I urge you to try – they may not even notice. I also love the addition of ricotta to this recipe. It really packs a protein punch which is so important in school lunch boxes. These would also be great for baby led weaning, they are just so full of goodness. My preschoolers love these too. So really these Roasted Pumpkin and Feta Muffins are just a crowd pleaser!
These savoury muffins are also freezer friendly and nut free so perfect for school lunches. Savoury muffins are a great alternative to a sandwich in the lunchbox. I especially like making these in bulk and freeze for school lunches during the term. To freeze muffins, cool them completely after baking before transferring to a ziplock bag. They will freeze for two to three months. If using for school lunches get the muffin out the night before and defrost in the fridge overnight or reheat from frozen for around 20 seconds.
Love pumpkin? You will love these delicious dairy free Pumpkin and Coconut Muffins! Or are you searching for more savoury muffin recipes? Check out these Cheese and Vegetable Lunchbox Muffins.
Print
Roasted Pumpkin and Feta Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 Muffins 1x
- Category: Baking
Description
These Roasted Pumpkin and Feta Muffins are deliciously sweet and salty and fantastic for school lunches. Savoury muffins are a great option in the lunchbox instead of a sandwich.
Ingredients
- 1 cup roasted mashed pumpkin (cooled)
- 1 cup ricotta
- 1/2 cup low flavour extra virgin olive oil
- 1/4 cup milk
- 1 egg
- 50g creamy feta (danish variety) crumbled
- 1/2 cup chopped spring onions
- salt and pepper
- 2 cups self raising flour
Instructions
- Preheat your oven to 180c and grease your muffin tin
- Whisk together the pumpkin, ricotta, oil, milk and egg
- Stir through the feta, spring onions, salt and pepper until well combined
- Add the flour and mix through gently until just combined
- Spoon into the prepared muffin tray and bake for around 15 minutes until lightly golden and a skewer inserted comes out clean
- Once baked cool in the tray for around 5 minutes before turning out onto a wire baking tray to cool completely before freezing or enjoy warm from the oven.
Notes
1 cup of roasted mashed pumpkin is made from around 500g of raw uncooked pumpkin.
As always, if you bake I would love you to take a pic and share with my on my socials – you can find me on Instagram and on Facebook…come say hi!
Happy baking,
Bernadette x
I really like these muffins! Although they took much longer to cook than 15mins.
Glad you love them! And thanks for the feedback on timing. All baking times should be used as a guide and testing to see if they are ready before removing from the oven is so important. Bernadette x
I made this for my fussy eater and he took his second bite with no hesitation. Thank you for sharing.
Woo hoo! Love hearing these wins – thank you so much for letting me know! Bernadette x
I make these for work and they are absolutly delicious.
I didn’t have spring onion at the time so i made them with brown onion.
They were light and fluffy and just a lovely balance of flavours.
Ah yay! Thanks so much for baking and letting me know 🙂 Bernadette x
Can you substitute the oil for something else?
You could use melted butter. Bernadette x
These muffins were fantastic. I substituted baby spinach for the onions and they were a big hit!
What a great swap! Thanks for baking, Bernadette x
I’ve made these delicious muffins multiple times now and they are sooo good!!! Do you know how long they keep?
I freeze these and the last for two – three months. Bernadette x
Adding roasted or raw pumpkin seeds is also great!
great idea! Bernadette x
I have made these 4 times now. They are fluffy and delicious. Can’t stop at one.
Thank you so much for sharing! They’re yummy aren’t they?! Bernadette x
Hello, can i use 1 cup regular flour and 1 cup wheat flour? or maybe oat flor insted?
Thanks!!
Hi, I haven’t tested with any other flours but I would imagine you could do regular flour and wheat (you may need a little milk). I have not used oat flour before so I am not sure. Happy baking! Bernadette
I had planned on making these but forgot to get ricotta. Is there something I can replace it with?
Hi Ria, I haven’t tested with anything else but you could try greek yogurt. You may not need as much milk if you use the yogurt though. Thanks Bernadette
These muffins are screaming my name! Pumpkin and feta are some of my most favourite ingredients and I love the idea of combining them to make such a tasty savoury muffin
They are so good! Perfect for lunch or even breakfast! x
Yuuum! Love love love a savoury muffin, especially when feta is involved 🙂 Keeping the recipe in my book 🙂
They are so delish Sylvie! Enjoy x
These look fabulous! It would be something to look forward to, having these in the lunchbox when you are getting through the day.
Yes most definitely! So good x