Get your orders in early to avoid COVID Delays! | FREE SHIPPING ON ALL ORDERS OVER $75

Baked Pumpkin and Goats Cheese Muffins

These muffins make for the perfect lunchbox snack as they are nut free and packed with a serve of vegetables. For this recipe I use leftover cold roasted pumpkin. I’ll often roast a whole lot of pumpkin and sweet potato on the weekend and then use it in dishes like this. Roasted pumpkin also freezes very well and can then be used in this recipe later.

Happy sprouting, baking and cooking!

x Danielle

Baked Pumpkin and Goats Cheese Muffins


250g roasted pumpkin

2 eggs

½ tsp sea salt

1 clove garlic, crushed

½ red onion, finely diced

100g spelt flour

75g buckwheat flour

5g baking powder

80g goats cheese

2 tbs pepitas


Preheat your oven to 180°C.

Line a 6 hole muffin tray with either baking paper or muffin wrappers.

Add the roasted pumpkin to a bowl and mash with a fork.

Add the eggs, salt and crushed garlic and mix until well combined.

Add the diced red onion, spelt flour, buckwheat flour and baking powder.

Mix together until just combined, being carefully not to over mix.

Divide the mixture between the 6 muffin cases and top with some goats cheese and a sprinkle of pepitas.

Bake in the oven for 30 minutes.

Related Posts

Mustard Lemon Chicken

This is the perfect mid week meal when you need dinner on the table super quick. I’ve given this recipe to a few family members

Japanese Vegetable Pancake

This dish has been inspired by a traditional Japanese dish, Okonomiyaki. Traditionally it’s made with sliced cabbage but I’ve altered my recipe and added different

Lunchbox Kale and Zucchini Muffins

These muffins are very tasty and super easy to make. My most common advice I give as a nutritionist is to incorporate good fats, complete