Savory Pumpkin & Feta Muffins (And They're Gluten Free!)

These whole-food savory muffins are not only delicious, but are also loaded with nutrient-dense ingredients.

They’re really easy to make too, especially if you have some precooked quinoa and leftover roast pumpkin in the fridge.

Makes 10 muffins

Cooking time 30—45 minutes

Gluten-free, Vegetarian, Dairy-free Option



  • 1 cup pumpkin mash
  • ¼ cup cold-pressed olive oil
  • 3 eggs, lightly whisked
  • 2 tsp. apple cider vinegar
  • 100 g/0.22 lb firm feta, diced
  • ½ cup basil leaves, torn
  • 2 garlic cloves, minced


  • ½ cup besan (chickpea/garbanzo) flour
  • 1½ cup cooked quinoa (red or white)
  • 2 Tbsp. sunflower seeds
  • 1 tsp. gluten-free baking powder
  • 1 tsp. sea salt
  • 2 teaspoons dulse flakes (optional)


Preheat oven to 180C/355F (160C/320F fan-forced).

Line a 1/3-cup capacity, 12-hole muffin tray (you will need only 10 holes).

In a bowl, combine the wet ingredients.

In a separate bowl, combine the dry ingredients.

Fold the wet with the dry mix until combined.

Spoon mixture into prepared muffin tray.

Bake for 25 minutes, or until a cake skewer comes out clean.

Cool in tray for 5 minutes, then turn out muffins onto a wire rack.

Enjoy warm.

Store any leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen. Best enjoyed reheated.


Serve 2—3 muffins as part of your breakfast or lunch with some green veggies.


Dairy-free: replace feta with chopped olives (or preservative-free sun-dried tomatoes) and ¼ cup chopped walnuts.

Different flour: you can replace the besan (chickpea/garbanzo) with millet or buckwheat flour.

Different whole grain: feel free to use cooked brown rice, millet or buckwheat instead of quinoa.

Different herb: when basil isn’t in season, try chopped cilantro (coriander), mint or parsley.

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