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Pumpkin, spinach and fetta muffins

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Easy and delicious, these muffins are made with grated pumpkin to cut down on cooking time. Top with pepitas and chia seeds for extra flavour and crunch.

  • Serves12
  • Cook time25 minutes
  • Prep time15 minutes
Pumpkin, Spinach and Fetta Muffins in baking tray


  • 1 cup (150g) self-raising flour
  • 1 cup (160g) wholemeal self-raising flour
  • 2 cups coarsely grated pumpkin
  • 60g baby spinach leaves, finely shredded
  • 100g fetta, coarsely crumbled
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 80g butter, melted
  • 1 cup (250ml) buttermilk
  • 2 tbs pepitas (pumpkin seeds)
  • 2 teaspoons chia seeds

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Place the combined flour, pumpkin, spinach and fetta in a large bowl and stir to combine.
  2. Step 2

    Whisk the egg, butter and buttermilk in a small bowl. Add to the flour mixture and stir until just combined (don’t overmix).
  3. Step 3

    Divide the mixture evenly among the muffin pans. Sprinkle evenly with pepitas and chia seeds.
  4. Step 4

    Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool slightly. Serve the muffins warm or at room temperature.