Healthier pumpkin, polenta and chilli muffins


If you get bored of the same old recipes, give this adventurous dish a go. It’s definitely a far cry from the everyday, bland muffin taste. These savoury treats are exploding with so many different flavours from spicy chilli to sweeter pumpkin flavours. Guests will certainly be asking you for the recipe once they try these so make sure you’re ready to share them around! They are a great healthier alternative to the usual sugar-packed muffins and cakes that you would otherwise reach for at morning or afternoon tea. Simply serve them up with a hot cuppa and enjoy!


  • 2 1/2 cups self-raising flour
  • 1 tablespoon caster sugar
  • 1/2 cup polenta
  • 2 teaspoons dried chilli flakes
  • 2 tablespoons chopped fresh coriander leaves
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup cooled mashed pumpkin
  • 2 tablespoons pepitas
  • Softened butter, to serve


  1. Preheat oven to 190C. Grease and line 12 hole, 1/3 cup-capacity muffin pan with paper cases.
  2. Add flour, sugar, polenta, chilli and coriander to a bowl. Make well in centre.
  3. Pour milk, egg, oil and pumpkin into well. Mix until just combined. Season with salt and pepper. Divide mixture evenly between holes of prepared pan. Top with pepitas.
  4. Bake for 22 to 25 minutes or until golden and just firm to touch. Stand in pan for five minutes. Turn onto a wire rack to cool. Serve warm or cold with butter.

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