• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Wholemeal Vegetable and Pumpkin Seed Muffins

Wholemeal Vegetable and Pumpkin Seed Muffins



  •             ½ cup pumpkin, roughly chopped in 1cm dices
  •             ½ cup zucchini, roughly chopped in 1cm dices
  •             ½ cup spring onions, sliced
  •             1 large handful baby spinach leaves
  •             1 cup skim milk
  •             2 eggs
  •             A pinch pepper to taste
  •             2 cup wholemeal flour
  •             1 tsp baking powder
  •             2 tbsp pumpkin seeds
  •             low fat cream cheese, to serve




Preheat oven to 180c.

Place pumpkin into a microwave-safe bowl, cover with water and cook in the microwave for 3 minutes or until slightly softened. Drain and add zucchini, spring onions and spinach.

Lightly beat eggs and milk, pour over the vegetables and season.

Sift flour and baking powder over the top and stir until just combined.

Spoon mixture into baking paper lined, non-stick muffin trays, sprinkling with pumpkin seeds, and bake for 25 minutes or until done.


For the more mature palate, crumble low fat fetta and chopped sundried tomatoes into the mix.

 Serve with: Top with low fat cream cheese.

Nutritional Information

  • Serving size 140g
  • Energy 956kJ 228kcal
  • Protein 11.6g
  • Total fat 4.8g
  • Saturated fat 1.1g
  • Carbs (total) 31.2g
  • Carbs (sugar) 3.9g
  • Sodium 108mg
  • Fibre 6g
  • Vitamin D 1.2µg

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people