The best pumpkin and cheese mini-muffins

Small savoury treats are some of the best things to snack on between meals and these cheesy pumpkin muffins are bound to satisfy your taste buds. With only five super-simple ingredients and 25 minutes preparation time, these bite-sized treats are the best for baking in bulk and packing up to enjoy throughout the week.

The best part is they’re super small, making them great for transporting around to picnic-style get-togethers or even for popping in your handbag to eat on the go! Whether you serve them up at afternoon tea or enjoy them as a light breakfast snack when you’re feeling peckish – there’s really no wrong way to enjoy these treats!

Ingredients

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

Method

1. Preheat the oven to 180C. Lightly grease twelve 80ml (1/3 cup) muffin pans.
2. Place all ingredients in large bowl and season. Fold everything together with a spatula until well combined. Divide mixture evenly between prepared muffin pans.
3. Bake for 25 minutes or until puffed and golden. Leave to cool slightly in pan for 5 minutes. Gently remove from pan. Serve warm or at room temperature.