Pumpkin Feta Muffins Recipes

EASY PUMPKIN MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
• In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
• In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
• Spoon the batter into liners, filling them all the way to the top.
• Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
• Cover tightly and store at room temperature for up to 1 week.

PUMPKIN, FETA AND SPINACH MUFFINS

Steps:

• Preheat oven to 180°C, fan forced.
• Grease a 12-hole muffin tray or use a non-greased silicone tray and set aside.
• In a large bowl, add pumpkin and drizzle with oil, toss to coat.
• Line a baking tray with silicone mat or baking paper, place pumpkin in single layer on tray.
• Bake for 25-30 minutes or until lightly golden.
• Cook spinach following packet directions, drain and squeeze excess moisture out, sit and cool for several minutes.
• In a bowl add eggs, milk, zucchini, feta, cheese, spinach, pumpkin, salt and pepper, mix to combine.
• Sift flour over top of mixture, and gently fold until combined.
• Spoon mixture evenly into muffin tray.
• Bake muffins for 20-25 minutes or until golden and cooked through.
• Rest in tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.

PUMPKIN MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
• Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
• Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.