Pumpkin, Pesto and Ricotta Muffins

These savoury Pumpkin, Pesto and Ricotta muffins are great to pop in your lunchbox. Best served warm.

By Joanne  , , Print

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  • Prep 20 MINS
  • Yields 12


 1 pack of Savoury Muffin Mix

 3/4 cup (190ml) water

 3 eggs

 1/2 Butternut pumpkin, peeled and chopped into small cubes (approx 450g before baking)

 250g Ricotta (firm)

 1 tub of Pesto (we used Red Rock Deli Basil, pecorino and cashew)

 Pepitas to decorate


 set aside some pesto and ricotta for garnish (optional)


1Prior to making the muffins, bake your chopped pumpkin in the oven for approx 20 mins at 180 degrees. Spray with oil and line your tray with baking paper.

2Preheat your oven to 180 degrees and line your muffin tray with 12 muffin cases (we use Multix Cafe style Muffin Cases) - if you use patty cake pans you will need to spray these to avoid sticking

3Empty the pack of savoury muffin mix into a large bowl, then in a separate bowl combine the eggs and water, then combine to dry mix.

4Then add the pumpkin and dollop the ricotta and pesto into this mix and fold through gently (to not break the ricotta chunks)

5Spoon the mixture evenly into the muffin cases, then dollop some ricotta and pesto on top.

6Bake for 35 mins at 180 degrees, check with a skewer if needed.

7Remove from oven and allow to cool in the tin for 5 mins before transferring to a cooling rack. Then sprinkle pepitas on top.


1Will keep in the fridge for up to 5 days and can be frozen for up to a month.


Serving size121g
Energy238 Cal (996 Kj)
Fat, total17g
- Saturated fat3g
Carbohydrate, total7g
- Sugar4g

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