In FoodOn Wednesday 5th Dec, 2018

Cheesy pumpkin muffins

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Starts at 60 Writers

These pumpkin muffins are the perfect afternoon snack. Source: Getty

These tasty muffins make the perfect lunch or snack on the go. While cheese muffins are already a big hit with everyone who tries them, the delicious addition of pumpkin in this recipe really adds that extra boost of flavour.

While they’re best eaten fresh and warm from the oven, they’ll last in the fridge for a week and in an airtight container in the freezer for up to two months if you’re looking to cook up a bigger batch. Enjoy!


  • 520g mashed cooked pumpkin
  • 80g grated cheddar
  • 2 eggs, lightly whisked
  • 150g self-raising flour
  • 1/4 cup chopped fresh chives, plus extra to serve


  1. Preheat the oven to 180C. 
  2. Lightly grease 12 80ml muffin pans. 
  3. Place all ingredients in large bowl and season. 
  4. Use a spatula to fold ingredients together until well combined. 
  5. Divide mixture among prepared muffin pans.
  6. Bake for 25 minutes or until puffed and golden. 

Have you made pumpkin muffins before? 

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