Name: Pumpkin and Feta Muffins Bariatric Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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

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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.

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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
Cups milk
Dry mustard
Olive oil
Pumpkin puree
Spinach
Dry sage
Feta cheese
Parmesan cheese
Flour
Baking soda
Salt

Pumpkin and Feta Muffins Bariatric Recipe ingredients

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

adding the ingredients into a mixing bowl

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 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.

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.

Can you freeze muffins?

Absolutely! Freezed baked muffins is the perfect way to meal prep so that you have them ready when you’re ready for them.