Pumpkin and Pea Damper Muffins with Thyme and Bush Tomato Relish
Savory muffins combining roasted pumpkin and green peas with fragrant thyme, served alongside a tangy bush tomato relish for an Australian twist. This australian-inspired snacks (vegetarian) ready in about 40 minutes turns self-raising flour, pumpkin puree, thawed frozen green peas into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 140 calories and feeds 12, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups self-raising flour
- 1 cup pumpkin puree
- 1/2 cup, thawed frozen green peas
- 1 tbsp fresh thyme leaves
- 3/4 cup milk
- 2 tbsp olive oil
- 1/2 tsp salt
- 4 medium, finely chopped bush tomatoes
- 1 small, deseeded and finely chopped red chili
- 1/4 cup, finely chopped red onion
- 1 tbsp red wine vinegar
- 1 tbsp olive oil (for relish)
- 1 tsp honey
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F and grease a 12-cup muffin tin. In a large bowl, mix 2 cups self-raising flour, 1/2 tsp salt, 1 tbsp fresh thyme leaves, 1 cup pumpkin puree, 1/2 cup thawed frozen green peas, 3/4 cup milk, and 2 tbsp olive oil until just combined.
- Step 2: Spoon the batter evenly into the muffin cups, filling about 3/4 full. Bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
- Step 3: While muffins bake, prepare bush tomato relish by combining 4 finely chopped bush tomatoes, 1/4 cup finely chopped red onion, 1 small deseeded and chopped red chili, 1 tbsp red wine vinegar, 1 tbsp olive oil, and 1 tsp honey in a bowl. Stir well and set aside to marinate.
- Step 4: Remove muffins from oven and let cool for 5 minutes. Serve warm with a generous spoonful of bush tomato and chili relish on the side.
Frequently asked questions
How long does Pumpkin and Pea Damper Muffins with Thyme and Bush Tomato Relish take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pumpkin and Pea Damper Muffins with Thyme and Bush Tomato Relish?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Pumpkin and Pea Damper Muffins with Thyme and Bush Tomato Relish?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pumpkin and Pea Damper Muffins with Thyme and Bush Tomato Relish for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pumpkin and Pea Damper Muffins with Thyme and Bush Tomato Relish vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
