Pumpkin & Goat’s cheese muffins

Goat's cheese pumpkin muffins

This goat's cheese pumpkin muffins recipe is a great way to use up leftover roast pumpkin and make great lunchbox fillers.
Course Baked goods, muffins
Cuisine American
Keyword Easy snack, pumpkin muffins
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Calories 195kcal
Author Alida Ryder


  • 250 g cake flour
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 250 ml milk
  • 100 g butter melted
  • 1.5 cups pumpkin cubed and cooked
  • 150 g goat's cheese roughly crumbled (I used chevin)


  • • Pre-heat the oven to 180°c. Place disposable muffin cups/cupcake cups in a standard (12-hole) muffin tray.
  • • Sift the cake flour, baking powder and salt into a bowl.
  • • Combine the egg, milk and melted butter and mix into the dry ingredients.
  • • Fold in the butternut and goat's cheese and spoon the mixture into the muffin cases. I like to fill them almost to the top with this mixture.
  • • Bake for 20-25 minutes until a skewer inserted comes out clean.
  • • Remove from the baking tray and allow to cool.


Calories: 195kcal | Carbohydrates: 17g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 223mg | Potassium: 195mg | Sugar: 1g | Vitamin A: 1645IU | Vitamin C: 1.3mg | Calcium: 89mg | Iron: 0.7mg