These pumpkin and feta muffins are delicious! The mix of sweet and savoury gets me every time and I love the saltiness of the feta mixing with the sweetness of the pumpkin in the muffin. Similar to a pumpkin scone, but less dense, these muffins are a great way to use up any pumpkin in the fridge.
As soon as the muffins are out of the oven, my girls are INTO them. I love that they have an appreciation of home baked food. We often have to bake a double batch of muffins because they can go so quick. The girls love to have them for breakfast or morning tea.
These pumpkin and feta muffins are a savoury version of my sweet muffins that I make each week. They are so easy to whip up and bake. The biggest prep is cutting the feta into cubes and cooking and mashing the pumpkin.
I cooked cubes of pumpkin until they were soft and mashed it to add to the muffin batter.
I used Danish feta for its smooth taste.
After the muffins have cooled on a rack, I keep them in the fridge. This helped them last for 4 days.
If you take the muffins for lunch, why not add a green salad? I cut my muffins in half and topped each side with tomato relish and sour cream. It was delicious!
If you’re looking for a smoko snack or lunch, these pumpkin and feta muffins are perfect for winter days. Eaten warm or cold, they are definitely a high rotation muffin recipe in our household.
[mpprecipe-recipe:9]
What kind of lunches do you eat during the cooler months?
If you loved this recipe, why not check out my Sour Cream Quiche Tortillas.
