Pumpkin muffins recipe

Name: Pumpkin muffins
Total time: 35 min
Yield: 12 servings
Cuisine: British
Ingredients: 200 g pumpkin purée; 250 g plain flour; 150 g caster sugar; 2 eggs; 100 ml sunflower oil; 2 tsp baking powder; 1 tsp bicarbonate of soda; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp salt; 60 ml milk

Soft spiced pumpkin muffins with a light crumb, ideal for Halloween or an autumn snack.

35 min · Easy · British Jump to method

Ingredients

12 servings

200 g pumpkin purée
250 g plain flour
150 g caster sugar
2 eggs
100 ml sunflower oil
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
60 ml milk

Nutrition	Per serving
Calories	252 kcal
Protein	4.4 g
Carbohydrates	35.3 g
Fat	10 g
Saturated fat	1.6 g
Fibre	1.6 g
Sugar	12.7 g
Sodium	166 mg

Why this works

Moderate-energy baked treat with some fibre and micronutrients from pumpkin, but relatively high in added sugar and refined flour.

Beta-carotene from pumpkin. Pumpkin purée provides provitamin A carotenoids, which support normal vision and immune function.

Spices add antioxidants. Cinnamon and nutmeg contribute small amounts of plant compounds with antioxidant properties.

Sodium and refined flour are notable. The bicarbonate of soda, baking powder and added salt contribute sodium, while plain flour keeps fibre modest.

Method

Heat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and line a 12-hole muffin tin with cases.
Mix the plain flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground nutmeg and salt in a large bowl.
In a separate bowl, whisk the pumpkin purée, eggs, sunflower oil and milk until smooth.
Fold the wet mixture into the dry ingredients until just combined; do not overmix.
Divide the batter between the cases and bake for 18 to 22 minutes until risen and a skewer comes out clean.
Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Other Pumpkin Recipes

Pumpkin and Soft Cheese Quiche with Leaf Salad

65 min · A golden savoury quiche filled with sweet pumpkin and creamy soft cheese, finished with a crisp leaf salad. It makes a satisfying lunch or light dinner with a lovely balance of richness and freshness.

Creamy Pumpkin and Garlic Yoghurt Soup

40 min · A silky, gently spiced pumpkin soup finished with tangy garlic yoghurt for a fresh, creamy lift. It is comforting, light, and perfect as a cosy starter or simple lunch.