Go Back
+ servings
pumpkin and spinach muffins

Pumpkin and Spinach Muffins

3.48 from 38 votes
Recipe Serves 12 people
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Snack
Cuisine Convenient Meals, Vegetarian, Wholefoods


  • 2 cups flour, wholemeal, self-raising
  • 1 tbsp thyme, fresh
  • cup parsley, flat leaf, fresh chopped
  • 1 cup pumpkin grated
  • 1 cup spinach, baby finely shredded
  • 1 tsp baking powder
  • 1 cup milk, any
  • 2 egg whisked
  • ¼ cup oil, olive


  • Pre-heat oven to 180 degrees Celsius.
  • Simply combine all ingredients together in a large bowl and mix well until a thick batter forms. Season with salt and pepper.
  • Grease your muffin tray or line with muffin cases and dollop a large spoonful of the mixture into each muffin hole (the muffins will rise so don’t fill them too full).
  • Bake for 20-25 minutes or until a skewer can be inserted and removed cleanly.
  • Serve warm or allow to cool and store in an airtight container for up to 3 days. You can also freeze them for later.
Tried this recipe?Let us know how it was!