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Pumpkin & Rosemary Muffins with Pumpkin Seeds

Fill your house with the delicious aroma of freshly baked Pumpkin and Rosemary muffins. These savoury muffins are a perfect healthy snack.

All you need is:

Lamb Brand Self-Raising Flour 180g

Lamb Brand Wholemeal Flour 130g

Lamb Brand Baking Powder 1 tsp

Lamb Brand Bicarbonate of Soda ½ tsp

Lamb Brand Table Salt pinch

Pumpkin 240g, cut into small cubes

Milk 275ml

Plain Yoghurt 100ml

Butter substitute 60g plus 1 extra tablespoon 

Pumpkin Seeds 50g

Eggs 2, beaten

Honey 1 tbsp

Fresh Rosemary 1 tbsp, chopped


All you have to do is:

1. Line a 12-hole muffin tin with 12 baking paper cups. 

2. Start this recipe by cooking the pumpkin together with a tablespoon of butter substitute until the pumpkin is soft. 

3. Remove off the heat and allow to cool. Meanwhile, sift the flours, baking powder, bicarbonate of soda and salt into a large bowl. (Reserve any wholegrain left in the sieve.) 

4. Meanwhile in another bowl, mix the eggs, yogurt, milk, honey, 60g butter substitute and chopped rosemary together until well combined. 

5. Pour the wet ingredients into the dry and fold together, but be careful not to over-work the mixture. 

6. Stir in most of the pumpkin, reserving a little for the top of the muffins. 

7. Spoon the mixture into the muffin cases. Sprinkle the reserved wholegrain over the top of the muffins, the remaining pumpkin and the pumpkin seeds. 

8. Bake in the centre of the oven at 200oC, for 20–25 minutes or until the muffins are well risen and a skewer inserted in the centre comes out clean.