The Great Australian Bake Off

Add a savoury twist to morning tea with these pumpkin, sage and goat's cheese muffins.


  • Pumpkin, sage and goat’s cheese muffins

  • 3 cups chopped pumpkin

  • Olive oil

  • 900 g plain flour

  • 3 tsp baking powder

  • 1 ½ tsp baking soda

  • 2 tsp sea salt

  • Freshly cracked black pepper, to season

  • 2 bunch sage leaves – 6 tablespoons finely chopped – reserve the rest for decoration

  • 6 tbs chopped walnuts

  • 9 eggs, lightly whisked

  • 400ml extra virgin olive oil

  • 375 ml full cream milk

  • 300 g marinated goat’s cheese

  • 2 tbs unsalted butter, to fry sage leaves

  • Goat cheese mousse

  • 180g goat curd

  • 90g crème fraiche

  • 150ml thickened cream

  • Zest 1 lemon

  • 1 tbs honey

  • Pinch sea salt flakes

  • Vino cotto honeyed walnuts

  • 30 walnut halves, toasted

  • 100g caster sugar

  • 2 tbs honey

  • 1 tbs butter left from crispy sage

  • 50ml orange vino cotto

  • Sea salt flakes


  • 1.

     For the pumpkin, sage and goat cheese muffin, preheat oven to 200°C and line two 12-hole deep muffin trays with large muffin papers.

  • 2.

    Place pumpkin cubes in a medium bowl and drizzle with olive oil. Toss the pumpkin in the oil and place on lined tray. Roast until tender – about 30 minutes. 

  • 3.

    On another baking tray lined with baking paper place the 30 walnut halves for decoration and cook in oven for 5-10 minutes or until they smell toasty.

  • 4.

    Combine flour, baking powder, baking soda, salt, pepper, chopped sage and chopped walnuts together in a large mixing bowl. In a separate bowl, whisk together the eggs, olive oil and milk. Add the pumpkin. Add the wet ingredients to the dry and fold through until combined. Then fold through the pumpkin cubes and goat cheese. Reduce oven temperature to 185°C.

  • 5.

    Using a large ice cream scoop and a small ice cream scoop, place mixture evenly into the lined muffin tray. Place into the oven and cook for 15-20 minutes or cooked through.

  • 6.

    Meanwhile, add 2 tablespoons butter to a small fry pan and heat until just bubbling. Fry about 36 sage leaves until crisp. Set aside on paper towel. Keep sage butter for honeyed walnuts. Once the muffins are cooked through, remove from the oven and allow to cool on a rack for 10 minutes. When cool pipe the goat cheese mousse on top of each muffin. Decorate with a vino cotto honeyed walnut and a crispy sage leaf.

  • 7.

    For the goat’s cheese mousse, place goat curd and crème fraiche in a saucepan and set over low heat to warm gently. Remove from heat, add lemon zest and honey and transfer to a bowl to cool down.

  • 8.

    Meanwhile, whip cream to firm peaks. Add whipped cream to cool goat’s curd mixture and fold to combine. Transfer to piping bag with 12mm plain round nozzle and set aside in the fridge.

  • 9.

    For the vino cotto honeyed walnuts, place a saucepan over medium heat to warm. Add sugar, a little at a time, agitating the pan, until all sugar has melted and caramelized. Add the honey. Remove from heat, add the sage butter and allow to melt. Add the orange vino cotto. Add walnuts and stir until well combined, returning saucepan to heat if necessary. Remove walnuts from saucepan and spread onto baking paper lined tray. Sprinkle with sea salt flakes. Place on top of the goat’s cheese mousse.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 355kj
  • Fat Total 22g
  • Saturated Fat 5g
  • Protein 8g
  • Carbohydrate 31g
  • Sugar 6g
  • Sodium 269mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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