In Food on Saturday 27th Oct, 2018

Tasty cheese and pumpkin muffins

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Super easy and delicious snacks perfect for afternoon tea!

These delicious afternoon-tea treats are the best for a savoury snack between meals. 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.

These addictive treats are absolutely ideal for feeding hungry grandkids after school as they take very minimal preparation, and are a much healthier option than the usual chips and biscuits.

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!


  • 300g pumpkin (peeled, chopped)
  • 2 cups self-raising flour
  • 1/4 cup oil
  • 2 eggs
  • 1 cup cheese (grated)
  • Cheese (grated, to coat)


  1. Steam pumpkin for 10 minutes or until soft. Leave to cool. Mash with 1/4 cup of the cooking liquid.
  2. Preheat oven to 180°C. Spray muffin pans with olive oil to grease. Combine pumpkin mash, oil and eggs in a large bowl. Whisk to combine. Sift flour into bowl. Add cheese and stir until just combined.
  3. Spoon into muffin pans and sprinkle with extra cheese. Bake for 20-25 minutes until golden and cooked through. Leave to cool in pan for 10 minutes. Turn out onto wire rack to cool completely.