Pumpkin & Comte Muffins

A delicious way to cook with any pumpkin or squash, these muffins were an immediate hit with the kids and everyone at the office.  Teamed with a salad it makes a neat little lunchbox item too.  

Use a slice of a big pumpkin (such as a Muscat) or a whole smaller variety such as Potimarron.  Roast with some olive oil on a baking tray until soft, this should take about 20-30 minutes.  Leave the oven on. 

For the Batter: 

  • 100g butter
  • 50ml Olive Oil
  • 3 Eggs
  • 150 g of Bread Flour (you can use Spelt or Wholemeal)
  • 1/2 Sachet of Bakers Yeast
  • 50 g of Maizena Flour
  • 150 g of cubed Comté Cheese


  1. Melt the butter on a low microwave setting
  2. Add the 3 eggs and the olive oil and mix well
  3. Add the flours and turn over
  4. Dissolve the bakers yeast in a bit of warm water and add to the dough
  5. Mix thoroughly and let rest for 15 minutes
  6. Remove the skin from the soft pumpkin flesh and mix in with the batter – ensure that the dough is not too runny.  If needed add some more flour- it should be quite thick, but not solid
  7. Add the cheese, season with salt and nutmeg and give a final mix
  8. Fill muffin tins with the mixture and bake on 170 C for about 15-20 minutes, until golden on top
  9. Let it cool down a little, but they taste best eaten warm!

Happy Halloween X

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