Pumpkin, cheese and chive muffins recipe

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  • Healthy
  • Vegetarian
makes: 10
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min
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  • Served warm out of the oven, these tasty muffins are filling and nutritious. And you can use butternut squash instead of pumpkin too.


    • 275g (10oz) plain flour
    • 1tbsp baking powder
    • 85g (3oz) light spreadable butter, melted
    • 1tbsp caster sugar
    • 100g (3½ oz) reduced-fat mature Cheddar cheese
    • 275g (10oz) peeled and grated pumpkin or butternut squash
    • 2tbsp freshly snipped chives
    • 2 eggs
    • 175ml (6floz) semi- skimmed milk
    • 2tbsp pumpkin seeds


    • Preheat the oven to 190ºC (gas mark 5, 375ºF) and line a muffin tin with 10 paper muffin cases.

    • In a large bowl, sift together the flour and baking powder.

    • Stir the sugar, cheese, pumpkin or butternut squash and chives into the flour mixture and mix well.

    • In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined – the batter will be lumpy.

    • Fill the muffin cases, then sprinkle the tops with the pumpkin seeds. Bake for 20-25 mins until risen and firm. They’re delicious eaten warm or cold.

    Top tip for making Pumpkin, cheese and chive muffins

    Top tip: Any leftover muffins can be stored in an airtight container for 2-3 days.

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