PomPom Pumpkin Muffins


  • 2 cups PomPom cauliflower flour
  • 2 teaspoons baking powder
  • 1/2 cup grated parmesan
  • 125g butter, melted
  • 1 cup milk
  • 1 egg, lightly beaten
  • 450g butternut pumpkin, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • Sea salt flakes
  • 4 rashers bacon, chopped
  • 1 tablespoon chopped basil

Makes 12 muffins


Pre-heat the oven to 180C.

Place the pumpkin in a bowl, add the oil, maple syrup and sea salt. Place on a baking tray and roast for 30 minutes or until tender and beginning to caramelise.

Cook the bacon in a non stick frying pan over high heat for 3 – 4 minutes or until golden and crispy.

Place the flour, baking powder and parmesan in a bowl and stir to combine.

Make a well in the centre, add the butter, milk and egg and stir to combine. Add the pumpkin, bacon and basil and stir to combine.

Divide equally between 12 x 1/2 cup capacity lightly greased muffin tins. (Top with cherry tomatoes if using) Bake for 20-25 minutes or until just golden.


PomPom Paddock Cauliflower Flour

Available online now at AMAZON

Also available from one of our stockists

At PomPom Paddock we unleash your culinary creativity through simple and super nutritious, plant-based products.

We’re so excited to launch our signature cauliflower flour – a bespoke blend of gluten and wheat free produce, freshly picked and perfected to create the ultimate wholesome, cup for cup flour replacement.

Share the love with your family and friends to experience guilt-free giddy gratification from your cupcakes, muffins, pizzas and other delights and use as an extra serve of vegetables in your children’s sweet & savoury creations,

they’ll thank you for it … one day!

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