How to Make Seeded Pumpkin and Feta Muffins

Seeded-Pumpkin-and-Feta-Muffins-3

Preparation

  • Prep: 20 mins
  • Cook: 45 mins
  • Total: 65 mins
  • Yield: 12 servings
  • Cooking Method: Baking

Ingredients

  • 1 tablespoonunsalted butter
  • 2ablespoonsextra-virgin olive oil
  • 2cupspumpkin cubes
  • 1cupbaby spinach
  • 2tablespoonsfresh parsley
  • 1/4cupsunflower seeds
  • 3/4cupParmesan Cheese
  • 1tablespoonwhole-grain mustard
  • 1/2cupFeta Cheese
  • 3/4cupLow-Fat Milk
  • 2large eggs
  • 2 cupsflour
  • aluminum-freebaking powder
  • 1 tablespoonfine-grain sea salt
  • salt to taste
  • pepper to taste

Savory muffins can become a whole new baking obsession. This delicious seeded pumpkin and Feta muffin will shake up your week’s cooking menu.

These extraordinary muffins can be a complete meal having whole grain, vegetables, and protein. They have an appetizing flavor, with extra goodness. Feta cheese does the magic!

The recipe for these seeded pumpkin and Feta muffins is really inspiring and tempting. Once you make these tasty muffins, there is no way out!

It is easy to handle and convenient to bake. The mixture has a group of versatile components, and you can replace each of them with your favorite ones.

This homemade recipe is a healthy and nutritious meal for different occasions. Feta cheese and pumpkin create a very desirable taste, which can be appealing to everyone.

Instructions

Step 1

Preheat the oven to 405 F (200C). Put the rack in the top third. Use the butter to grease the muffin pan, or cover it with paper liners. Set it aside.

Step 2

Cut the pumpkin into medium pieces, and put them in a large bowl. Drizzle with olive oil and salt. Toss them well and make sure everything is coated. Arrange them on a baking dish or roasting pan into an even layer. Bake for 15-25 minutes, or until entirely cooked through. Set it aside to cool. This step can be done a couple of days in advance, and refrigerate the pumpkin until you are ready to use it for the muffins. Also, Keep the oven heated.

Step 3

Once the roasted pumpkins have cooled, transfer two-thirds of them into a large bowl, mix it with the chopped baby spinach, minced parsley leaves, sunflower seed, two-thirds of Feta Cheese, and mustard. 

Grate the Parmesan cheese and add it to the mixture. Give them a gentle mix and make sure they are fully incorporated. It is better to fold the mixture with a spatula.

Step 4

In a separate bowl, beat the eggs until incorporated. Then add in the Low-Fat Milk; once dissolved, stir it in the pumpkin mixture. Stiff in the flour and baking powder onto the pumpkin mixture. 

Top that with a suitable amount of salt and freshly grounded black pepper. You can also use red chili flakes. Fold together just until the batter comes together, be careful not to over mix.

Step 5

Spoon the mixture into the prepared muffin pan. Fill each hole 3/4 full—top each of the muffins with the remaining roasted pumpkins and Feta cheese. Bake for 15-20 minutes or until the muffins’ tops and sides are golden, and they have set up completely. 

Let cool for almost ten minutes, then transfer the baked muffins onto a cooling rack.

Step 6

Serve these little drops of heaven with a buttery and creamy sauce at the side. They can also be an excellent complement to hot soups. Bon Appetit!

Cooking Notes

If you don’t like the taste of pumpkin, you can replace it with other vegetables such as squash and sweet potatoes.

Reviews

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.