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Photo of Spicy cheese and pumpkin muffins by WW

Spicy cheese and pumpkin muffins

6
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
12
Difficulty
Moderate

Ingredients

Flour, spelt, wholemeal

1 cup(s), (150g)

White self-raising flour

1 cup(s), (150g)

Baking powder

2 tsp

Brown sugar

2 tsp

Salt

½ tsp

Ground cumin

1 tsp

Ground cayenne pepper

¼ tsp

Buttermilk

1¼ cup(s), (310ml)

Egg(s)

2 medium

Olive oil

2 tbs

Pumpkin, cooked without added fat

1 cup(s), (170g), mashed, cold

Reduced fat feta cheese

200 g, crumbled

Pepitas

2 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a 12-hole (⅓-cup/80ml capacity) muffin tin with oil.
  2. Sift flours, baking powder, sugar, salt, cumin and cayenne pepper into a large bowl. Season with salt. Whisk buttermilk, eggs, oil and pumpkin in a large jug. Stir pumpkin mixture into flour mixture until just combined (do not overmix). Stir in 150g feta.
  3. Spoon mixture into prepared holes and sprinkle with pepitas and remaining feta. Bake for 35 minutes or until a skewer inserted in the centres comes out clean. Set muffins aside in tin for 5 minutes before turning onto a wire rack to cool. Serve warm or cold.

Notes

TIPS: You will need to cook about 400g pumpkin to get 1 cup (170g) mashed pumpkin. Store any leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

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