How to make Pumpkin Muffins



Our Executive Chef Paul Macnish rustles up the perfect savoury treat on the run up to Halloween.  Follow his recipe below of how to make Pumpkin Muffins and watch him cooking in action! 






  • 1 cup butter (soft)

    1 cup yogurt

    4 eggs

    2 cups gluten free self-raising flour

    1 ½ cups cooked butternut pumpkin

    1 cup chopped fresh spinach

    ½ cup vegan cheese (or Parmesan)

    6 basil leaves chopped finely


  • Before you start putting the muffin mix together you will need to cook off the pumpkin.

    • Firstly peel and dice the butternut pumpkin into 1.5 cm cubes
    • Toss them in a little oil and chopped thyme, then season with salt and black pepper
    • Place on lined oven tray and bake for 25 minutes in a hot oven (180c) or until just cooked through
    • Place to one side to cool down

     To make the muffins…

    • Place the butter in a mixer and cream until pale
    • Slowly add the yogurt, then eggs, then the flour a little at a time

     At this point you have a nice neutral muffin batter ready to flavour…

    • I now gently fold through the remaining ingredients as not to smash up the pumpkin to much
    • I use vegan cheese in this recipe as well as loads of others not because it's vegan but because it’s a brilliant cheese for melting and cooking (plus its half the fat 👌)
    • Divide the mixture up into muffin cases, I get 12 large ones from this mix
    • Bake for 20 minutes at 180oc
    • Cool on a rack
    • Best enjoyed hot with the cheese all melting, or a good trick my wife likes to do is the next day she will cut them in half and pan fry's the open side until crispy then serve them with poached eggs and avocado 😋