Name: Pumpkin Spinach and Feta Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Savory Baking
Ingredients: 1 cup pumpkin puree.; 1 cup fresh spinach (chopped).; ½ cup feta cheese (crumbled).; 2 large eggs.; 1 ½ cups all-purpose flour.; 1 tsp baking powder.; 1 tsp baking soda.; ½ tsp salt.; ½ tsp black pepper.; ¼ cup olive oil.; ½ cup milk.

These savory Pumpkin Spinach and Feta Muffins are the perfect balance of flavor and nutrition. With the rich taste of pumpkin and the freshness of spinach, these muffins make for a great breakfast or snack option. The addition of feta cheese adds a touch of saltiness that complements the other ingredients beautifully. They’re easy to make and packed with vitamins and nutrients, making them ideal for a healthy on-the-go meal. You can also sprinkle extra feta on top for an added burst of flavor. Whether you enjoy them fresh out of the oven or as a quick snack throughout the week, these muffins are sure to satisfy!

If you’re looking for a healthy and savory muffin, these Pumpkin Spinach and Feta Muffins are just what you need! Made with simple, wholesome ingredients, these muffins are packed with flavor and nutrients. The pumpkin adds moisture and a subtle sweetness, while the spinach and feta create a savory, satisfying bite. Whether you’re enjoying them for breakfast, as a snack, or alongside a meal, these muffins are a versatile and delicious option.

INGREDIENTS

Pumpkin puree: 1 cup, for moisture and a subtle earthy sweetness.
Fresh spinach: 1 cup, chopped, for a healthy dose of greens.
Feta cheese: ½ cup, crumbled, for a salty and tangy flavor.
Eggs: 2 large, for structure and binding.
All-purpose flour: 1 ½ cups, for the base of the muffin.
Baking powder: 1 tsp, to help the muffins rise.
Baking soda: 1 tsp, for an extra rise and a tender texture.
Salt: ½ tsp, to balance the flavors.
Black pepper: ½ tsp, for a touch of warmth and spice.
Olive oil: ¼ cup, to add moisture and richness.
Milk: ½ cup, for moisture and to create a smooth batter.

INSTRUCTIONS

Step 1:: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Step 2:: In a large bowl, combine pumpkin puree, chopped spinach, crumbled feta, eggs, olive oil, and milk. Mix until well combined.
Step 3:: In another bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
Step 4:: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Step 5:: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Step 6:: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 7:: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Enjoy!

Serving and Storage Tips

These muffins are best enjoyed warm but can be stored in an airtight container for up to 3 days.
For longer storage, freeze the muffins in a freezer-safe bag and reheat when ready to eat.

Helpful Notes

To add more flavor, try adding a pinch of nutmeg or chili flakes to the batter.
You can also substitute the feta with goat cheese or sharp cheddar for a different taste.

Tips from Well-Known Chefs

Many chefs recommend using room temperature ingredients for a smoother batter and better rise.

Why You’ll Love These Pumpkin Spinach and Feta Muffins

These muffins are a perfect way to sneak in some extra vegetables while enjoying a savory treat. The combination of pumpkin, spinach, and feta is not only nutritious but also full of flavor. The pumpkin keeps the muffins moist, the spinach adds a pop of color and nutrition, and the feta provides a salty, tangy bite. Whether you enjoy them as a breakfast, snack, or side dish, these muffins are versatile and delicious.

Creative Variations for Your Pumpkin Spinach and Feta Muffins

To change things up, try adding roasted red peppers, sun-dried tomatoes, or even olives to the batter for a Mediterranean twist. You could also experiment with different herbs like rosemary, thyme, or dill to add an aromatic flavor. For a gluten-free version, simply swap the all-purpose flour with your favorite gluten-free flour blend.

FAQs

Can I make these muffins ahead of time?

Yes! These muffins can be made ahead of time and stored in an airtight container or frozen for up to 3 months. Reheat in the oven or microwave before serving.

Can I use frozen spinach?

Yes, but make sure to thaw and squeeze out any excess moisture from the spinach before adding it to the batter.

Can I substitute the feta cheese?

Yes, you can substitute feta with goat cheese, sharp cheddar, or even Parmesan for a different flavor profile.

Are these muffins gluten-free?

Not as written, but you can easily make them gluten-free by using a gluten-free flour blend in place of all-purpose flour.

Summary

These Pumpkin Spinach and Feta Muffins are a savory treat packed with nutritious ingredients. The combination of pumpkin, spinach, and feta creates a delicious flavor profile that’s perfect for breakfast, brunch, or a mid-day snack. Easy to make and full of vitamins, these muffins are not only healthy but also satisfying. Enjoy them fresh from the oven or as a convenient snack on the go. With a soft, moist texture and a savory flavor, they’re sure to become a favorite in your baking rotation.