Pumpkin, Spinach & Feta Muffins
Moist, savory muffins made with pumpkin puree, wilted spinach, and tangy feta cheese.They’re filling without being heavy, rich in nutrients, and perfect for winter mornings or healthy Christmas gatherings.
Prep: 10 minutes
Bake: 20–22 minutes
Total: ~30 minutes
Ingredients
1 cup pumpkin puree
1 cup fresh spinach, finely chopped
¾ cup whole-wheat flour
¼ cup oat flour
2 eggs
⅓ cup olive oil
⅓ cup milk (or Greek yogurt thinned with milk)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or thyme
½ cup crumbled feta cheese
Instructions
1. Preheat
Preheat oven to 375°F (190°C).
Line or lightly grease a muffin tin.
2. Mix wet ingredients
In a bowl, whisk pumpkin purée, eggs, olive oil, and milk/yogurt.
3. Mix dry ingredients
In another bowl, combine flours, baking powder, baking soda, salt, pepper, and oregano.
4. Combine
Fold dry ingredients into wet mixture.
Gently fold in spinach and feta.
5. Bake
Divide batter evenly into muffin cups.
Bake 20–22 minutes until set and lightly golden.
Tips & Variations
Add sun-dried tomatoes or olives for extra Mediterranean flavor.
Replace half the oil with Greek yogurt for fewer calories.
Use goat cheese instead of feta if preferred.
Freeze well for up to 1 month.
Nutritional Information
Calories: ~150
Protein: 6 g
Carbs: 14 g
Fat: 8 g
Fiber: 2 g
Sodium: ~220 mg