Pumpkin Muffins, especially these Pom Pom Pumpkin Muffins are a huge hit in my house.

There are so many hidden vegetables, so even if the kids eat nothing other than the Pumpkin Muffins with a little butter or cream cheese, I know they are getting at least a serve of vegetables.

I like to make a big batch of these Pumpkin Muffins at the start of the week – perfect for lunchboxes and for snacks.  Pumpkin Muffins freeze beautifully so you might like to individually wrap each muffin and pop into the freezer so all you need to do for lunches is grab them out and pop into the lunchboxes.

Butternut Pumpkin is my preference for this recipe however you could also use a Jap Pumpkin or a Queensland Blue. Here’s a guide to all sorts of Pumpkins for your Pumpkin Muffins.


Ingredients (serves 12 | makes 12 muffins)

  • 2 cups PomPom cauliflower flour
  • 2 teaspoons baking powder
  • 1/2 cup grated parmesan
  • 125g butter, melted
  • 1 cup milk
  • 1 egg, lightly beaten
  • 450g butternut pumpkin, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • sea salt flakes
  • 4 rashers bacon, chopped
  • 1 tablespoon chopped basil

Method

  1. Pre-heat the oven to 180C.
  2. Place the pumpkin in a bowl, add the oil, maple syrup and sea salt. Place on a baking tray and roast for 30 minutes or until tender and beginning to caramelise.
  3. Cook the bacon in a non stick frying pan over high heat for 3-4 minutes or until golden and crispy.
  4. Place the flour, baking powder and parmesan in a bowl and stir to combine. Make a well in the centre, add the butter, milk and egg and stir to combine. Add the pumpkin, bacon and basil and stir to combine
  5. Divide equally between 12 x 1/2 cup capacity lightly greased muffin tines. (Top with cherry tomatoes if using). Bake for 20-25 minutes or until just golden.

  • Thank you for this recipe. I have made them many many times.

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  • These are great for school lunches and picnics.

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  • Was a bit disappointed to see the ingredients list. I was expecting more veggies after reading the description. But any way to get veggies into the kids is a win with me

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  • These look delicious. Could possibly use riced cauliflower if can’t find cauliflower flour.

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  • They look amazing – but can I ask…….what the heck is pom pom cauliflower flour??? and can just use normal flour?


    • Hi there,

      PomPom Paddock is an Australian family-owned business that recently launched with a signature Cauliflower Flour Mix. We like to call it PomPom Flour !

      It’s GF, Vegan and GMO free and can be used as a wholesome cup for cup flour replacement. Our key ingredient is Cauliflower, making it rich in nutrients & minerals (with 1 serve giving you 100% of your RDI for magnesium) and is tasteless, so you can use it for sweet or savoury recipes! A nice way to sneak a little veg into your dishes without anyone really noticing :)

      I hope that answers your question. Please feel free to reach out on hello@pompompaddock.com with any further queries, or check our instagram and FB pages with the latest on recipes, events and upcoming products!

      Kind regards,

      PomPom Paddock Team

    Reply

  • They look delicious!

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  • These look perfect for summer lunch boxes

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  • These look so delicious I doubt anyone could resist. They are so rustic and I could imagine these hot out of the oven with a platter of salad vegetables drizzled in balsamic.

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  • These sound delicious and I love the free-form look!

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  • Think we will replace the bacon with some zuchinni and grated carrot ????

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  • A great way to get extra veggies in

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  • These pumpkin muffins look vibrant and good and sound delicious too – thank you!


    • These muffins would be ideal for picnics.

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  • I will have to give these ago… I wonder if my little people will have any ????

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  • Wow I did not know there was a cauliflower flour. Certainly will be making this.

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  • Wow…..i love the vegies hidden in these muffins. They look amazing.

    Reply

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