Veggie-Loaded Pumpkin and Cheese Muffins
Tender, golden, and packed with sweet grated pumpkin, melted cheddar, and colorful vegetables, these savory muffins make the ultimate wholesome breakfast or grab-and-go lunchbox snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast / Snack / Baking
- Cuisine: Australian / Modern Cafe
Ingredients
Scale
- 2 cups (300g) self-raising flour
- 1 cup (150g) frozen carrot, peas, and corn mix
- 1 1/4 cups (125g) tasty cheddar cheese, grated
- 1 medium leek (white part only), washed and finely chopped
- 300g Kent pumpkin, peeled and coarsely grated
- 1 small red capsicum, finely diced
- 3/4 cup (185ml) milk
- 3 large eggs, lightly beaten
- 3/4 cup (185ml) sunflower oil
- 1 tbsp raw pepitas (pumpkin seeds)
- 2 tbsp fresh flat-leaf parsley, coarsely chopped (to serve)
Instructions
- Prepare Oven & Tin: Heat oven to 190°C (170°C fan-forced). Fit a standard 12-hole muffin pan with parchment muffin wraps or paper liners.
- Combine Dry Base & Veggies: In a large mixing bowl, toss flour, frozen vegetable mix, grated cheese, chopped leek, 3/4 of the grated pumpkin, and 3/4 of the diced capsicum together until evenly distributed.
- Whisk Wet Mixture: In a separate bowl, whisk together milk, beaten eggs, and sunflower oil until smooth and emulsified.
- Fold Batter: Pour liquid into the flour-vegetable bowl. Gently fold with a spatula just until flour streaks disappear; do not over-mix.
- Fill & Top: Spoon mixture evenly into the 12 muffin cups. Crown with the reserved pumpkin, reserved capsicum, and pepitas.
- Bake & Cool: Bake for 25 minutes until golden and a wooden skewer inserted into the middle comes out clean. Cool in the pan for 5 minutes, then move to a wire rack. Garnish with fresh parsley before serving.
Notes
- Baker’s Tip: Coating the vegetables in flour before adding wet ingredients keeps them evenly distributed throughout the muffins rather than sinking to the bottom.
- Storage: Keep in an airtight container in the fridge for up to 5 days. Warm in a toaster oven for 3–5 minutes to restore a fresh-baked crust.
- Freezer Friendly: Individually wrap cooled muffins and freeze for up to 3 months. Place directly into school lunchboxes frozen; they thaw by lunchtime!