Hello, food lovers! Today, we are thrilled to bring you an exciting recipe that will add a healthy and savory twist to your muffin repertoire—Pumpkin Spinach and Feta Muffins. These delightful muffins combine the natural sweetness of pumpkin with the vibrant green goodness of spinach and the tangy richness of crumbled feta cheese. Whether you’re looking for a unique breakfast option, a delicious snack, or a savory treat to pair with your favorite meal, these Savory Pumpkin Spinach Muffins are the perfect answer. Let’s dive into this recipe and explore the flavors together!
Introduction
Pumpkin Spinach and Feta Muffins are a modern take on traditional savory muffins, offering a balance of nutritious vegetables and creamy cheese. While muffins are often considered a sweet treat, this savory version makes use of the earthy flavor of pumpkin, the health benefits of spinach, and the salty tang of feta to create a muffin that stands out from the crowd. If you’re a fan of healthy, savory snacks or looking for an easy dish to whip up for brunch, these muffins are a must-try.
These savory pumpkin spinach muffins draw inspiration from Mediterranean flavors with a hint of autumn comfort. The best part is that they’re easy to make, full of vitamins, and can be enjoyed warm or cold. Perfect for meal prep or a quick grab-and-go snack, they are a great alternative to sugary muffins or bread rolls.
Ingredients for Pumpkin Spinach and Feta Muffins
Here’s what you’ll need to make these delicious muffins. The recipe is simple and doesn’t require any fancy ingredients, so you can easily make these with what you have at home.
- 1 ½ cups pumpkin puree (make sure to use unsweetened puree)
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ cup olive oil
- 2 large eggs
- 1 cup fresh spinach, chopped
- ¾ cup crumbled feta cheese (divided, with ½ cup folded in and ¼ cup for topping)
- ¼ cup milk (use your preferred type of milk)
Optional Substitutions:
- If you’re following a gluten-free diet, substitute the all-purpose flour with a gluten-free blend.
- Replace the feta with goat cheese for a creamier texture.
- Almond or oat milk can be used as a dairy-free alternative to milk.
How to Make Pumpkin Spinach and Feta Muffins – Step by Step
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a muffin tin or line it with muffin paper cups to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Mix until well incorporated. These dry ingredients provide the structure and seasoning for your muffins.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, olive oil, eggs, and milk until smooth and creamy. This mixture adds moisture and flavor to the muffins.
Step 4: Combine Wet and Dry Ingredients
Slowly pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
Step 5: Add Spinach and Feta
Gently fold in the chopped spinach and ½ cup of the crumbled feta. The spinach brings color and nutrition, while the feta adds a deliciously salty contrast.
Step 6: Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the remaining ¼ cup of feta cheese on top of the muffins for a golden, cheesy finish.
Step 7: Bake
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on the muffins to prevent overbaking.
Step 8: Cool and Serve
Once done, remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor.
Helpful Tips for Pumpkin Spinach and Feta Muffins
- Fresh Pumpkin vs. Canned Pumpkin: While canned pumpkin is convenient, using fresh pumpkin puree adds more flavor. Simply roast the pumpkin, scoop out the flesh, and puree it in a blender.
- Use Fresh Spinach: Frozen spinach tends to release water, which may affect the texture of the muffins. Always use fresh, chopped spinach for the best results.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing will create tough muffins.
- Add Herbs: For extra flavor, consider adding herbs like rosemary or thyme to the mix.
Cooking Tips for the Best Pumpkin Spinach and Feta Muffins
- Muffin Liners or Greasing: If you don’t have muffin liners, ensure you grease the muffin tin well to avoid sticking.
- Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
- Storing Muffins: These muffins store well in an airtight container for up to 3 days at room temperature or can be frozen for up to a month. Just reheat them in the oven or microwave for a warm treat.
Serving Suggestions for Pumpkin Spinach and Feta Muffins
These savory pumpkin spinach muffins make an excellent breakfast option or snack. Pair them with a warm bowl of soup, or serve them alongside a fresh salad for lunch. You can also enjoy them as a side dish to roasted chicken or turkey for a hearty meal. For a morning pick-me-up, serve these muffins with a cup of coffee or tea.
Recommended Pairings:
- Creamy tomato soup
- Spinach and feta salad
- Roasted chicken or turkey
- Coffee or herbal tea
Nutritional Information
Nutritional value of Pumpkin Spinach and Feta Muffins (per serving):
- Calories: 170 kcal
- Fat: 8g
- Carbohydrates: 20g
- Protein: 5g
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 200% of daily value
- Iron: 6% of daily value
These muffins are packed with fiber from the pumpkin and spinach and provide a good amount of protein from the feta cheese.
Storage and Leftovers for Pumpkin Spinach and Feta Muffins
To store these muffins, place them in an airtight container and keep them at room temperature for up to 3 days. If you’d like to keep them for longer, they freeze exceptionally well. Just wrap them individually in plastic wrap, place them in a freezer-safe bag, and freeze for up to a month. To reheat, pop them in the microwave for 30 seconds or warm them in the oven for a few minutes.
Frequently Asked Questions (FAQs) for Pumpkin Spinach and Feta Muffins
1. Can I make these muffins gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
2. Can I freeze these muffins? Absolutely! These muffins freeze well. Just wrap them individually and store them in a freezer-safe container.
3. Can I use another type of cheese instead of feta? Yes, goat cheese or ricotta would work well as substitutes, but keep in mind that feta provides a unique tangy flavor.
4. Can I make this recipe vegan? You can replace the eggs with flaxseed eggs and use dairy-free milk and cheese alternatives to make the recipe vegan.
Related Recipes for Pumpkin Spinach and Feta Muffin Lovers
If you loved this savory muffin recipe, here are two similar dishes you might enjoy:
Savory Cottage Cheese Breakfast Muffins Recipe – Easy & Healthy
Luscious Lemon Zucchini Cake with Cream Cheese Filling Recipe
Conclusion
Thank you for following along with our Pumpkin Spinach and Feta Muffins recipe! These muffins are the perfect blend of savory and nutritious, making them an excellent choice for breakfast, snack, or a side dish. We hope you give them a try and enjoy them as much as we do. Don’t forget to leave a comment below and share how yours turned out. We’d love to hear any variations or tweaks you made to the recipe. Happy baking!
Print
Pumpkin Spinach and Feta Muffins – Savory, Healthy, Delicious
Description
Hello, food lovers! Today, we are thrilled to bring you an exciting recipe that will add a healthy and savory twist to your muffin repertoire—Pumpkin Spinach and Feta Muffins. These delightful muffins combine the natural sweetness of pumpkin with the vibrant green goodness of spinach and the tangy richness of crumbled feta cheese. Whether you’re looking for a unique breakfast option, a delicious snack, or a savory treat to pair with your favorite meal, these Savory Pumpkin Spinach Muffins are the perfect answer. Let’s dive into this recipe and explore the flavors together!
Ingredients
- 1 ½ cups pumpkin puree (make sure to use unsweetened puree)
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ cup olive oil
- 2 large eggs
- 1 cup fresh spinach, chopped
- ¾ cup crumbled feta cheese (divided, with ½ cup folded in and ¼ cup for topping)
- ¼ cup milk (use your preferred type of milk)
Optional Substitutions:
- If you’re following a gluten-free diet, substitute the all-purpose flour with a gluten-free blend.
- Replace the feta with goat cheese for a creamier texture.
- Almond or oat milk can be used as a dairy-free alternative to milk.
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a muffin tin or line it with muffin paper cups to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Mix until well incorporated. These dry ingredients provide the structure and seasoning for your muffins.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, olive oil, eggs, and milk until smooth and creamy. This mixture adds moisture and flavor to the muffins.
Step 4: Combine Wet and Dry Ingredients
Slowly pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
Step 5: Add Spinach and Feta
Gently fold in the chopped spinach and ½ cup of the crumbled feta. The spinach brings color and nutrition, while the feta adds a deliciously salty contrast.
Step 6: Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the remaining ¼ cup of feta cheese on top of the muffins for a golden, cheesy finish.
Step 7: Bake
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on the muffins to prevent overbaking.
Step 8: Cool and Serve
Once done, remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Fresh Pumpkin vs. Canned Pumpkin: While canned pumpkin is convenient, using fresh pumpkin puree adds more flavor. Simply roast the pumpkin, scoop out the flesh, and puree it in a blender.
- Use Fresh Spinach: Frozen spinach tends to release water, which may affect the texture of the muffins. Always use fresh, chopped spinach for the best results.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing will create tough muffins.
- Add Herbs: For extra flavor, consider adding herbs like rosemary or thyme to the mix.
