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Pumpkin, Spinach and Feta Muffins

These delicious Pumpkin, Spinach and Feta Muffins are a savory delight, combining the sweetness of pumpkin with the tangy feta for a perfect bite!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder Ensure it's fresh for optimal rising
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Wet Ingredients
  • 1 cup pureed pumpkin
  • 1 cup fresh spinach, chopped
  • 1 cup feta cheese, crumbled Can substitute with goat cheese
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup olive oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Whisk together.
  3. In another bowl, whisk together the pureed pumpkin, chopped spinach, crumbled feta, eggs, milk, and olive oil until well combined.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined.
  5. Line a muffin tin with liners or lightly grease it. Spoon the batter into each muffin cup, filling about 2/3 full.
Baking
  1. Place the muffin tin in the preheated oven. Bake for 20 to 25 minutes or until a toothpick comes out clean.
  2. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.

Notes

Store muffins in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat refrigerated muffins in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.