Herbed Feta and Pumpkin Muffins

READY IN: 40mins
Recipe by Chickee

Pine Rivers Special School - Cafe on Pine Aussie measurements.

Top Review by Kathy

This recipe is a little off the beaten path. I had some pureed pumpkin and feta to use up and did a recipe search for "pumpkin feta" never expecting something to come up. There are a bunch of recipes with that combo! I wanted something baked, so I passed over several salad recipes and opted to make this recipe. The muffins lean a bit toward the savory side. They are very moist, and the hint of pepper gives the muffins some snap. I thought the 4 pumpkin seeds on top were so cute. The seeds separated a bit during baking, so I probably should have just scattered a 6-8 seeds on top. I didn't have fresh oregano and used dried -- I would love to make them again with fresh herbs. I couldn't quite rate them 5 stars because I would have liked a more intense pumpkin flavor, but they were very good!

Ingredients Nutrition


  1. Check oven shelf position (middle) and turn onto 180°C Grease and flour muffin tray.
  2. Measure and sift flour, sugar, baking powder, cardamon, salt and pepper into a large bowl.
  3. Melt butter. Whisk egg. Mash and measure pumpkin. Add to beaten egg, along with melted butter. Stir with a wooden spoon to combine.
  4. Add milk to egg mixture.
  5. Crumble feta cheese into egg mixture. Wash, dry and finely chop oregano. Add to egg mixture.
  6. Make a well in dry ingredients - add egg mixture - stir lightly until just combined.
  7. Add 1/2 cup quantities to muffin pans. Sprinkle with pumpkin seeds. Bake for 20-25 minutes until cooked and golden. Test with a skewer. Cool for 1-2 minutes in pan before turning out onto a wire rack.

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