Ingredients
- 1 cup pumpkin puree
- 1 cup fresh spinach (chopped)
- ½ cup feta cheese (crumbled)
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup olive oil
- ½ cup milk
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together pumpkin puree, chopped spinach, crumbled feta cheese, eggs, olive oil, and milk until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
- Gradually stir the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Spoon the batter into the prepared muffin tin (fill each cup about ¾ full).
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: Feel free to substitute feta cheese with goat cheese for a different flavor profile. For added nutrition, consider mixing in grated carrots or zucchini. To make these muffins gluten-free, use a suitable gluten-free flour blend.