Pumpkin Spice Muffins
Pumpkin muffins are our favourite way to turn a wedge of roasted pumpkin into something far from ordinary. The purée gives the batter moisture and a sunny colour, while cinnamon, ginger and nutmeg fill the whole kitchen with the smell of autumn. Pumpkin seeds on top add a pleasant crunch.
- Prep
- 20 min
- Cook
- 22 min
- Rest
- 15 min
- Total
- 57 min
- Servings
- 12
- Level
- Easy
- Per serving
- 245 kcal
Ingredients
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What to use instead
Unsweetened canned pumpkin purée works just as well; use the same weight.
Makes: 12 muffins
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
190 °C · top and bottom heat, no fan
With a fan: 170 °C
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Step 1: Prepare the tin
Heat the oven to 190°C (375°F) and line a 12-hole muffin tin with paper cases.
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Step 2: Whisk the dry ingredients
In a bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
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Step 3: Mix the pumpkin base
In a large bowl, whisk the pumpkin purée with the eggs, brown sugar, oil and milk until smooth, orange and free of sugar lumps.
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Step 4: Combine the batter
Tip the dry ingredients into the pumpkin mixture and fold with a spatula just until no dry flour remains. The batter will be thick and moist.
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Step 5: Bake the muffins
Fill the cases almost to the top and sprinkle with pumpkin seeds. Bake for 20–22 minutes, until the tops spring back and a skewer comes out clean.
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Step 6: Cool slightly
Leave in the tin for 5 minutes, then cool on a rack for 10 more. They are lovely warm and even better the next day, when the spices deepen.
Tips & variations
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Tip
To make purée, roast pumpkin wedges at 200°C (400°F) for 35–40 minutes until soft, peel and blend. If it's watery, drain it in a sieve for 30 minutes.
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Swap
Unsweetened canned pumpkin purée works just as well; use the same weight.
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Variation
Fold 80 g chopped toasted walnuts or 100 g chocolate chips into the batter.
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Storage
Keep in an airtight container for up to 3 days at room temperature, or freeze for up to 2 months.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 245 kcal | 2,940 kcal |
| Protein | 4 g | 48 g |
| Fat | 11 g | 132 g |
| Carbohydrates | 31 g | 372 g |
Approximate values calculated from standard ingredient data.
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