Savoury Pumpkin Muffins
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 12
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- Calories
- 214
These cheesy savoury muffins are packed full of hidden vegetables including leek, red pepper, and sweetcorn, as well as the pumpkin. They are topped with diced pumpkin and red pepper then finished with pumpkin seeds, paprika and a few chilli flakes before baking. A great way to use up leftover bits of veg and utilize frozen mixed vegetables, these muffins can easily be adapted to whatever you have and are fun to bake with children.
recipe updated Mar 14, 2024
Ingredients
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- Pumpkin
- 300 g
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- Leek
- 30 g
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- Red bell pepper
- 150 g
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- Cheddar cheese
- 30 g
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- Emmental cheese
- 60 g
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- Fresh parsley
- 5 g
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- All purpose flour
- 225 g
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- Baking powder
- 2 ½ teaspoons
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- Salt
- as needed
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- Black pepper
- as needed
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- Frozen mixed vegetables
- 115 g
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- Milk
- 100 ml
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- Sunflower oil
- 100 ml
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- Egg
- 3
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- Pumpkin seeds
- 2 ½ tablespoons
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- Paprika
- 2 teaspoons
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- Chili flakes
- 1 teaspoon
Tools
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Oven
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Cooling rack
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Chef Patissier XL
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Muffin pan - 12-hole
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Kenwood bowl - chef patissier xl
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Jug
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Small bowl
Step preview
- Line a clean muffin pan with paper muffin cups
- Attach K Beater
- Add all purpose flour, baking powder, salt, black pepper, pumpkin, leek, frozen mixed vegetables, red bell pepper, cheddar cheese, emmental cheese and fresh parsley to the Kenwood Bowl
- Mix - 20 sec, Speed 1
- Add milk, sunflower oil and egg to a clean jug
- Mix until combined
- Transfer egg mixture to Kenwood Bowl
- Mix until just combined - 20 sec, Speed Min
- Transfer mixture to muffin pan
- Top with pumpkin and red bell pepper
- Add pumpkin seeds, paprika and chili flakes to a clean small bowl
- Mix until combined
- Sprinkle some of the seeds and spices on top of the muffins
- Bake until light golden - 25 min, 170°C
- Remove from oven and let cool - 20 min
- Transfer onto cooling rack
- Serve