Pumpkin & Cheddar Muffins

Pumpkin & Cheddar Muffins

by Tereze Pospíšilová

Tereze Pospíšilová's savoury wholemeal muffins are full of umami flavour and make a sumptuous treat with chutney, butter or just on their own.

These muffins are made with a mix of our YQ and rye flour with added texture from malted wheat flakes.

Rye grain makes a highly nutritious flour with a deep, distinctive flavour traditionally used to make robust, close-textured breads. Our wholemeal organic rye flour is stone-milled at Gilchesters Organics in Hertfordshire, or in small batches through our own mill at the Hodmedod Mill House.

Makes 12 muffins


  • 120g YQ Flour
  • 120g Rye Flour
  • 3 tbsp Malted Wheat Flakes
  • 2 tsp Baking Powder
  • ¼ tsp Bicarbonate of Soda
  • ½ tsp Fine Sea Salt
  • 1 tsp Black Pepper, freshly ground
  • 10 Sage Leaves
  • 2 tbsp Fresh Thyme
  • ¼ tsp Chilli Flakes
  • ½ tsp Smoked Paprika
  • ¼ tsp Nutmeg, freshly grated
  • 280g Pumpkin Puree
  • 2 tsp Fava Bean Umami Paste
  • 100ml Greek Yoghurt
  • 50g Butter
  • 2 Eggs
  • 2 tbsp English Mustard
  • 100g Mature Cheddar, finely grated
  • 30g Malted Wheat Flakes
  • 1 tbsp Fresh Thyme
  • 15g Pumpkin Seeds
  • 30g Mature Cheddar, finely grated


  1. Set the oven to 190°C / gas mark 5
  2. In a larger bowl mix all the dry ingredients (not the cheddar) and stir well to combine.
  3. Put the butter and herbs in a small saucer and melt on low heat. Let simmer for about 30 seconds, take off the heat and let cool down slightly.
  4. In a smaller bowl, mix the remaining ingredients, add the melted butter and mix well.
  5. Add everything to the dry ingredients and stir so that all flour is incorporated. Don't over stir.
  6. Fill muffin cases to about 3/4 full and top with the topping mix.
  7. Bake for about 25 minutes until golden brown. If unsure, test by inserting a skewer in one of the muffins.

Tereze Pospíšilová
Tereze Pospíšilová


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