Five-ingredient cheese and pumpkin muffins

The tastiest option for snacking or a light lunch!

If you’re after a moreish savoury treat that won’t make you feel guilty for having one too many, give these cheesy muffins a go!

The fluffy bites are perfect for popping into your bag as you head out, packing into lunches or enjoying with a cup of tea or coffee in the afternoon. They are ideal for on-the-go snacking but can also be great as a light lunch if paired alongside a slice of sourdough or a bowl of soup. The ingredients are kept to a minimum and the method is as easy as throwing everything in a bowl and popping in the oven, so why not give it a go?


  • 520g (2 cups) mashed cooked pumpkin
  • 80g (1 cup) grated cheddar
  • 2 eggs, lightly whisked
  • 150g (1 cup) self-raising flour
  • 1/4 cup poppy seeds


  1. Preheat oven to 180C. Grease 12 x 1/3 cup-capacity muffin pans.
  2. Place all ingredients in a large bowl and season to taste. Fold together with spatula until well combined. Evenly spoon mixture among prepared muffin pans.
  3. Bake for 25 minutes or until puffed and golden. Cool in pans for 5 minutes. Carefully remove from pans. Serve warm or at room temperature.

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