1. Preheat the Oven

Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing each cup to prevent sticking.

2. Prepare the Vegetables

• If using fresh pumpkin or butternut squash, peel and dice it into small cubes, then steam or microwave until tender. Allow to cool slightly.
• If using frozen spinach, thaw completely and squeeze out excess moisture. If using fresh spinach, chop finely.
• Grate the zucchini and wring out excess moisture using a clean kitchen towel.

3. Mix the Wet Ingredients

In a large bowl, whisk together the eggs and milk until well combined. Stir in the crumbled feta cheese and grated parmesan (or cheddar) cheese.

4. 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 pepper to enhance flavor.

5. 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, ensuring the vegetables are evenly distributed.

6. Bake the Muffins

Fill the muffin tin cups about two-thirds full with batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve

Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.