Mini Pumpkin Muffins

Mini Pumpkin Muffins


383 people made this

About this recipe: These muffins are moist, lightly spiced and packed full of flavour. They are perfect for dessert, afternoon tea, elevenses or popping into packed lunches.


Makes: 48 mini muffins

  • 225g plain flour
  • 110g dark brown soft sugar
  • 100g caster sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 115g melted unsalted butter
  • 250g pumpkin puree
  • 175g mini butterscotch chips

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Preheat oven to 180 C / Gas 4. Grease mini-muffin tin.
  2. Sieve together the flour, dark brown soft sugar, caster sugar, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt into a large bowl.
  3. Whisk together the eggs, butter and pumpkin puree in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the mini butterscotch chips; pour into each hole of the muffin tin to about 3/4 full.
  4. Bake in preheated oven until a skewer inserted into the centre of a muffin comes out clean, 10 to 12 minutes.


Butterscotch chips are like chocolate chips, but are flavoured with butterscotch flavouring. You can find these in the larger supermarkets in the baking aisle or purchase online. Alternatively, you can use chocolate chips instead.

Cook's note

You can also use this recipe to make regular sized muffins or cupcakes. Simply adjust the baking time accordingly.

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Reviews (1)


Not the nicest and most professional looking muffins but these really had quite a nice taste. I followed the recipe exactly other than to double the amount of cinnamon. This recipe made 18 regular sized muffins. I cooked these for 20-25 minutes. - 12 Jan 2013

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