Pumpkin, Polenta and Sage Yogurt Muffins

prep time
cooking time
Recipe by Vitasoy


1 1/2 cups wholemeal spelt flour (or substitute with wholemeal flour)

1 cup dried polenta

1 teaspoon sea salt

2 teaspoons baking powder

2 tablespoons finely chopped fresh sage

1 cup Vitasoy Greek Style Soy Yogurt – Plain

2 eggs, lightly beaten

1/2 cup vegetable oil

1 1/2 cups mashed pumpkin

2 tablespoons pumpkin seeds


  1. Preheat oven to 190°C (170°C fan forced) Grease a 12 x 1/3 cup capacity muffin pan. Combine the flour, polenta, salt, baking powder and sage in a large bowl. Make a well in the centre.
  2. Add the yogurt, egg, oil and pumpkin, and season with salt and pepper. Mix until just combined. Spoon mixture evenly into muffin pans. Top with pumpkin seeds.
  3. Bake for 20-25 minutes or until golden and just firm to the touch. Stand in pan for 5 minutes before turning onto a wire rack. Serve warm or cold.

To make 1/2 cup mashed pumpkin: boil, steam or microwave 300g of cubed pumpkin until tender and mash until smooth.