Savory Pumpkin, Spinach, and Feta Muffins

These Savory Pumpkin, Spinach, and Feta Muffins are a delicious and nutritious option for breakfast, brunch, or a snack. Packed with vegetables and flavorful cheeses, they offer a delightful savory twist to traditional muffins. Each bite delivers the earthy sweetness of butternut squash, the vibrant freshness of spinach, and the tangy creaminess of feta, all harmoniously blended together. Perfect for those who prefer gluten-free options, this recipe uses gluten-free flour, making it accessible to those with dietary restrictions. Whether you’re looking for a grab-and-go breakfast, a healthy snack, or a unique addition to your brunch menu, these muffins are both wholesome and satisfying.


  • 2 1/4 cups (350g) diced butternut squash or pumpkin
  • 125g frozen chopped spinach or 3 cups chopped fresh spinach
  • 1 small zucchini, grated
  • 2 eggs
  • 1 cup milk
  • 1 cup (100g) crumbled feta cheese
  • 1/2 cup (50g) grated parmesan cheese or cheddar/tasty cheese
  • 2 cups (240g) gluten-free plain flour
  • 4 tsp baking powder
  • Optional: Salt and pepper, to taste


  1. Preheat the Oven:
  • Begin by setting your oven to 350°F (175°C) to preheat. Meanwhile, prepare your muffin tin by lining it with paper liners or greasing it lightly to ensure the muffins don’t stick.
  1. Prepare the Vegetables:
  • If using fresh pumpkin or butternut squash, peel and dice it into small cubes. Steam or microwave the diced pumpkin until it is tender, then allow it to cool slightly.
  • If using frozen spinach, thaw it completely and squeeze out any excess moisture. If using fresh spinach, chop it finely.
  • Grate the zucchini using either a box grater or a food processor.
  • Next, place the grated zucchini in a clean kitchen towel and wring out the excess moisture.
  1. Mix the Wet Ingredients:
  • In a large mixing bowl, whisk together the eggs and milk until well combined.
  • Add the crumbled feta cheese and grated parmesan (or cheddar) cheese to the egg mixture, stirring to incorporate.
  1. Combine the Dry Ingredients:
  • In a separate bowl, sift together the gluten-free plain flour and baking powder. If desired, add a pinch of salt and a dash of pepper to enhance the flavor.
  1. Create the Batter:
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  • Fold in the cooked pumpkin, chopped spinach, and grated zucchini. Ensure the vegetables are evenly distributed throughout the batter.
  1. Bake the Muffins:
  • Fill the prepared muffin tin evenly with the batter, making sure each cup is about two-thirds full.
  • Put the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • After baking, take the muffins out of the oven and allow them to cool in the tin for a few minutes before moving them to a wire rack to cool completely.


These Savory Pumpkin, Spinach, and Feta Muffins are a perfect combination of hearty vegetables and rich cheeses, making them a great addition to any meal or a satisfying snack on their own. Enjoy them warm or at room temperature, and feel free to experiment with different cheeses or additional herbs to suit your taste. These muffins are not only tasty but also packed with nutrients, ensuring you get a healthy and delicious treat every time.