Pumpkin muffins
Wholesome pumpkin and rosemary muffins made with yoghurt and seeds, baked until fluffy and golden for a nutritious savoury snack or breakfast.
Updated : 17 February, 2026
Easy
About 20 min.
Ingredients
60 milliliters
Vegetable oil
180 grams
Self-raising flour
130 grams
Whole-wheat flour
1 teaspoon
Baking powder
0.5 teaspoon
Baking soda
pinch
Salt
3 stalk
Rosemary
2
Eggs
100 milliliters
Yogurt
275 milliliters
Milk
1 tablespoon
Honey
240 grams
Pumpkin
handful
Pumpkin seeds
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C/400F/Gas 6. Lightly oil a 12-hole muffin tin and line each hole with a square of baking paper, pressing the paper down so it fits snugly and rises above the edges.
Step 2
Sift the flours, baking powder and bicarbonate of soda into a large mixing bowl. Stir in the salt and rosemary, reserving any whole grain pieces left in the sieve for later.
Step 3
In a separate bowl, whisk together the eggs, yoghurt, milk, honey and vegetable oil until smooth and fully combined.
Step 4
Pour the wet mixture into the dry ingredients and gently fold together until just combined. Take care not to overmix, as this will make the muffins dense. Fold in most of the pumpkin, keeping a small amount aside for topping.
Step 5
Spoon the batter evenly into the prepared muffin cases.
Step 6
Sprinkle the reserved wholegrain pieces, pumpkin and pumpkin seeds over the tops. Bake in the centre of the oven for 20-25 minutes, or until the muffins are well risen and a skewer inserted into the centre comes out clean.
Step 7
Allow to cool slightly before serving.
Author note
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