Pumpkin and Feta Muffins
Don’t miss out on the flavor of these Pumpkin Feta Sage Muffins! They’re a simple way to cook muffins that will have you loving every bite. Once you whip up a batch of these pumpkin feta and spinach muffins, you’ll be ready for the next time you make them for sure!
Make certain to check out my Delicious And Tasty Bariatric Recipes That Gastric Bypass Patients Love for even more delicious recipe ideas.
Tasty Pumpkin and Feta Muffins
Who says that muffins have to be sweet? These pumpkin feta muffins are savory and delicious and are great to enjoy as is or pair up with a cup of coffee or tea. I know that every time I make them, everyone in the house always wants to enjoy.
When I’m looking for an easy recipe that will fill my tummy with goodness, this simple muffin recipe is my go-to time and time again. I love the texture, the taste, and I love how I can eat one as a snack or pair it up with any type of main dish as well.
Why You’ll Love These Pumpkin Feta Sage Muffins
- Delicious and great for a bariatric recipe
- Fast and simple to make
- Loaded with pumpkin flavor!
Pumpkin and Feta Muffins – Ingredients
All you need are the easy ingredients listed below to make these Pumpkin Feta Sage Muffins!
- Eggs: Act as a binding agent, giving the muffins their structure and moistness.
- Milk: Adds moisture to the batter, helping create a tender crumb in the muffins.
- Dry Mustard: Gives a subtle heat and depth of flavor to the muffins.
- Olive Oil: Adds richness and ensures the muffins stay moist.
- Pumpkin Puree: Provides a sweet, earthy flavor and moistness to the muffins.
- Spinach: Introduces a fresh, slightly bitter note that balances out the sweetness of the pumpkin.
- Dry Sage: Infuses the muffins with a warm, aromatic flavor that complements the pumpkin.
- Feta Cheese: Adds a tangy, salty flavor and creates pockets of creaminess throughout the muffins.
- Parmesan Cheese: Enhances the savory notes in the muffins and adds a slight crunch on top.
- Flour: The main dry ingredient that forms the structure of the muffins.
- Baking Soda: Makes the muffins rise and become fluffy.
- Salt: Enhances all the flavors in the muffins and balances the sweetness of the pumpkin.
How to Make Pumpkin Feta and Spinach Muffins?
Once you make these muffins, you’re gonna be hooked by the flavor! Pumpkin feta muffins are delicious!
Step 1: Preheat
Preheat oven to 350 degrees, prep muffin tins with nonstick spray
Step 2: Combine Ingredients
In a large bowl whisk eggs, milk, dry mustard, and oil
Step 3: Add Pumpkin
Stir in pumpkin, spinach, sage, feta, and parmesan
Step 4: Sift the Flour
Sift in flour then sprinkle in baking soda and salt
Step 5: Fold the Egg
Gently fold in egg mixture, do not over mix
Step 6: Fill the Muffin Tin
Fill muffin tins ¾ way full
Step 7: Bake
Bake 20-25 minutes
Cool 5 minutes in tin then move to wire rack
Serve & enjoy!
How to Store Leftover Muffins?
If you’re lucky enough to have muffins leftover the next day, you’re going to want to store them in an airtight container and keep them in the fridge.
Frequently Asked Questions
How Do You Know When Muffins Are Done Baking?
The easiest way to know when muffins are done baking is to keep an eye on them while in the oven. A golden brown coloring is going to be your biggest clue.
You can also use a clean butter knife of toothpick to stick into the middle of the muffin. If it comes out clean, the muffins are done baking and ready to take out of the oven.
Can You Use Other Types of Cheese for This Savory Muffin Recipe?
You can! If you want to change up the cheese, go for it. This is a simple variation that can easily change up the flavor.
Can You Freeze Muffins?
Absolutely! Freeze baked muffins is the perfect way to meal prep so that you have them ready when you’re ready for them.
- 2 eggs
- 1 ½ cups milk
- 1 tablespoon dry mustard
- ⅓ cup olive oil
- 1 ½ cups pumpkin puree
- 1 cup spinach, chopped
- 1 tablespoon dry sage
- ½ cup feta cheese
- ½ cup parmesan cheese, shredded
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat oven to 350 degrees, prep muffin tins with nonstick spray
- In a large bowl whisk eggs, milk, dry mustard, and oil
- Stir in pumpkin, spinach, sage, feta, and parmesan
- Sift in flour then sprinkle in baking soda and salt
- Gently fold in egg mixture, do not over mix
- Fill muffin tins ¾ way full
- Bake 20-25 minutes
- Cool 5 minutes in tin then move to wire rack
- Serve & enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 62mgSodium: 651mgCarbohydrates: 32gFiber: 3gSugar: 5gProtein: 11g
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