Vegetarian

Pumpkin, feta and harissa muffins recipe

Makes 12 muffins
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Our comforting pumpkin, feta and harissa muffins are the ultimate bake for capturing the flavours of early autumn. Enjoy as a savoury snack or batch at the weekend for a handy quick breakfast when you’re on the go.

While a mainstay of Halloween traditions, there’s far more to pumpkins than just an autumnal decoration. Rich in beta-carotene and a good source of vitamin A, these vegetables are well worth incorporating into your diet as the days get chillier. Pumpkins can help to support our immune system, as well as help maintain healthy skin, teeth, and bones.

Discover more delicious recipes from Liz Earle Wellbeing

Ingredients

  • 100g pumpkin, peeled and cut into 1cm cubes, plus extra for garnish
  • Drizzle of extra virgin olive oil
  • Handful of pumpkin seeds
  • 310g spelt (or gluten-free) flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 3 fresh rosemary sprigs, leaves picked and chopped small
  • 1-2 tbsp chives, finely chopped
  • Pinch of cayenne pepper
  • 2 organic eggs
  • 100ml plain yoghurt
  • 275ml milk
  • 1 tbsp local honey
  • 1 tbsp harissa paste
  • 60g butter, melted
  • 70g feta, cut into 1cm cubes
  • 1 leek, sliced finely (approximately 70g)
  • Sea salt

Method

  1. Preheat the oven to 220°C/425°F/gas mark 7. Grease a 12-hole muffin tin and line with 12 equal squares of baking paper. Push the squares down into each hole so the corners of the paper are sticking up.
  2. Place the pumpkin cubes onto a baking tray, drizzle with salt and olive oil, and roast for ten minutes until cooked and slightly charred. Set aside and allow to cool. Reduce the oven to 200°C/400°F/gas mark 6.
  3. Meanwhile, place the pumpkin seeds into a large frying pan (without any oil) over a medium heat, stirring frequently for about five minutes until they are lightly golden brown. Allow to cool.
  4. Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl. Mix in half a teaspoon of salt, rosemary, half of the chives and cayenne pepper.
  5. In another bowl, mix the eggs, yoghurt, milk, honey, harissa paste and melted butter until fully incorporated.
  6. Pour the wet ingredients into the dry ingredients and mix gently, but be careful not to over mix. Fold in the pumpkin cubes, feta and leek, reserving some of the pumpkin to top the muffins. Spoon the mixture into the muffin cases.
  7. Sprinkle the toasted pumpkin seeds, remaining chives and reserved pumpkin onto each muffin, and bake for 20-25 minutes. They are ready when a skewer is inserted and comes out clean, and they have turned golden brown.

Note: The butter can easily be substituted for coconut or olive oil if preferred.

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