Home > Recipes > Vegie and pepita muffins

Vegie and pepita muffins

Six vegetable and pepita muffins served on a wooden platter with a white napkin underneath with half a muffin on the right.
Preparation time: 15 minutes
Cooking time: 25 minutes
Makes: 12
Serves: 12
Six vegetable and pepita muffins served on a wooden platter with a white napkin underneath with half a muffin on the right.
  • 0.5 serves of vegetables per 
  • per muffin
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1 cup pumpkin, cut into 1cm dice
1 zucchini, grated & liquid squeezed out
3 spring onions, finely sliced
1 cup baby spinach leaves, chopped
2 eggs
1 cup reduced-fat milk
½ cup sunflower oil
Salt & pepper
1 cup wholemeal plain flour
1 cup plain flour
2 tsp baking powder
2 tbsp pumpkin seeds (pepitas)

Savvy swaps

You can swap:

Pumpkin seeds
Sunflower seeds
Pumpkin seeds
Poppy seeds
Spring onions
Spring onions
½ small onion



Step 1
Preheat oven to 180°C. Line a muffin tray with muffin cases.

Step 2
Place pumpkin in a microwave-safe bowl, cover with water and cook in the microwave for 3 minutes or until slightly softened. Drain and mash.

Step 3
Add the zucchini, spring onions and spinach to the mashed pumpkin and mix.

Step 4
In a small bowl, lightly beat together the eggs, milk and oil and pour over the vegetables. Season with a pinch of salt and pepper.

Step 5
Sift the flours and baking powder over the top of the vegetables and stir until just combined.

Step 6
Spoon the mixture into the muffin cases and sprinkle with pumpkin seeds.

Step 7
Bake for 25 minutes or until cooked through and golden.

Food safety tip: if you are taking leftovers for lunch, muffins need to be kept cold so pack an ice brick.




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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