Inspired living

Pumpkin and Goats Cheese Muffins Recipe

Spelt, Buckwheat, Pumpkin and Goats Cheese Muffins Recipe

Credit: Danielle Minnebo

These muffins make the perfect lunchbox snack. They’re nut-free and packed with vegetables and nutrient-dense flours. For this recipe, I use leftover cold roasted pumpkin. I’ll often roast a whole lot of pumpkin and sweet potato on the weekend to use in dishes like this. Roasted pumpkin also freezes very well and can then be used later.

Makes: 6 muffins



  • 250g roasted pumpkin
  • 2 eggs
  • ½ tsp sea salt
  • 1 clove garlic, crushed
  • ½ red onion, finely diced
  • 100g spelt flour
  • 75g buckwheat flour
  • 5g baking powder
  • 80g goat cheese
  • 2 tbsp pepitas
  1. Preheat oven to 180°C. Line 6-hole muffin tray with baking paper or muffin wrappers.
  2. Add roasted pumpkin to bowl and mash with fork. Add eggs, salt and garlic and mix until well combined. Add red onion, spelt flour, buckwheat flour and baking powder. Mix together until just combined, being careful not to over-mix.
  3. Divide mixture between 6 muffin cases and top with some goat cheese and a sprinkle of pepitas.
  4. Bake for 30 mins.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.