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Roasted pumpkin and feta muffins a delicious change from a sandwich in the lunchbox

Roasted Pumpkin and Feta Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 Muffins 1x
  • Category: Baking


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. 


  • 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


  1. Preheat your oven to 180c and grease your muffin tin
  2. Whisk together the pumpkin, ricotta, oil, milk and egg
  3. Stir through the feta, spring onions, salt and pepper until well combined
  4. Add the flour and mix through gently until just combined
  5. Spoon into the prepared muffin tray and bake for around 15 minutes until lightly golden and a skewer inserted comes out clean
  6. 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.


1 cup of roasted mashed pumpkin is made from around 500g of raw uncooked pumpkin.