Pumpkin, Feta and Spinach Muffins

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
  • Serves icon
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based on 5 ratings

Delicious savory muffins, packed full of flavor and quick to make. Use fresh pumpkin or similar squash.

recipe updated Mar 26, 2020


  • Pumpkin icon
    450g (about 2 cups)
  • Olive oil icon
    Olive oil
    2 tbsp (about 30ml)
  • Sea salt icon
    Sea salt
    1 tsp
  • Black pepper icon
    Black pepper
    2¾ tsp
  • Milk icon
    180ml (180ml)
  • Egg icon
    2 (100g)
  • Baby spinach icon
    Baby spinach
    100g (about 3¼ cups)
  • Fresh parsley icon
    Fresh parsley
    30g (about ½ cup)
  • Sunflower seeds icon
    Sunflower seeds
    50g (about ¼ cup)
  • Feta cheese icon
    Feta cheese
    100g (about ½ cup)
  • Parmesan cheese icon
    Parmesan cheese
    100g (about ¾ cup)
  • Wholegrain mustard icon
    Wholegrain mustard
    10g (about 1¾ tsp)
  • All purpose flour icon
    All purpose flour
    220g (about 1¾ cups)
  • Baking powder icon
    Baking powder
    16g (about 1⅛ tbsp)


  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Medium roasting dish
  • kCook icon Muffin pan - 12-hole
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Add pumpkin to a clean large mixing bowl
  3. Transfer vegetables to medium roasting dish
  4. Drizzle with olive oil
  5. Sprinkle with sea salt and black pepper
  6. Bake roasted vegetables - 15 min, 180°C
  7. Grease a clean muffin pan
  8. Add milk and egg to a clean large mixing bowl
  9. Beat until well blended
  10. Add baby spinach, fresh parsley, sunflower seeds, feta cheese, parmesan cheese and wholegrain mustard to the batter
  11. Add roasted vegetables to batter
  12. Add all purpose flour, baking powder, sea salt and black pepper to a clean medium bowl
  13. Whisk until combined
  14. Add dry ingredients to batter
  15. Mix gently until just combined
  16. Transfer batter to muffin pan
  17. Bake until golden brown - 20 min, 180°C
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