Cheesy pumpkin puffs

Cheesy pumpkin puffs

These 5-ingredient cheesy puffs are cooked in a muffin pan and are perfect for the kids’ lunchboxes.

Cheesy pumpkin puffs


  1. 520g (2 cups) mashed cooked pumpkin
  2. 80g (1 cup) grated cheddar
  3. 2 eggs, lightly whisked
  4. 150g (1 cup) self-raising flour
  5. 1/4 cup chopped fresh chives, plus extra, to serve (optional)
  6. Select none

Method Steps

  1. Step 1Preheat the oven to 180C/160C fan forced. Lightly grease twelve 80ml (1/3 cup) muffin pans.
  2. Step 2Place all the ingredients in a large bowl and season. Use a spatula to fold the ingredients together until well combined. Divide mixture among the prepared muffin pans.
  3. Step 3Bake for 25 minutes or until puffed and golden (they will sink slightly on cooling). Set aside in the pans for 5 minutes to cool slightly. Use a flat-bladed knife to gently remove the muffins from the pans. Serve warm or at room temperature, sprinkled with extra chopped chives, if you like.

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