Spiced pumpkin muffins

    40 min

    Nutmeg, cardamom, cinnamon and ginger are just some of the spices found in these aromatic pumpkin muffins.

    77 people made this

    Makes: 12 muffins

    • 190g plain flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon mixed spice
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground cardamom
    • 220g dark brown soft sugar
    • 2 eggs
    • 125ml vegetable oil
    • 425g pumpkin puree
    • 110g cream cheese
    • pumpkin or sunflower seeds, as garnish (optional)

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Grease 12 muffin cups or line with paper cases.
    2. Sift flour, cinnamon, mixed spice, nutmeg, ginger, salt, bicarb, allspice, cloves and cardamom in a bowl.
    3. Beat brown sugar and eggs together with an electric mixer in a large bowl until smooth. Add vegetable oil and pumpkin; continue beating until well combined. Pour flour mixture into egg mixture and beat just until incorporated.
    4. Fill prepared muffins cases about 1/2 full with muffin mixture. Spoon 1 teaspoon cream cheese into the centre of each muffin and poke it down into the middle with a finger. Sprinkle seeds over each muffin, if using.
    5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in the tin 5 minutes and remove to a rack to cool completely. Be extra careful, the cream cheese stays hot for awhile!

    Pumpkin puree

    You can find tinned or jarred pumpkin puree in some speciality shops or online. If not, use fresh pumpkin by simply steaming or boiling till soft, then mashing or pureeing in a blender.

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    Reviews in English (73)


    If I could give this recipe more than 5 stars, I would, they are absolutely DELICIOUS! I made these exactly as written, except I topped mine with a walnut streusel topping before baking instead of just plain nuts. I loved how quick and easy these were to make too...just used a bowl and a whisk and they came together in a snap! I got 20 regular sized muffins out of the recipe and I baked them @ 325 for only 14 minutes (HOT oven). Laurrie, this recipe is PERFECT...Thanks for sharing.  -  16 Sep 2011  (Review from Allrecipes US | Canada)


    I wrote the recipe and then, after reading everyone's reviews, promptly remade it. This time I used about 3 tablespoons of powdered sugar and a teaspoon of rum extract in the cream cheese and I made an almond struesel for the top. I agree with you all, it's way better with the cream cheese sweetened and flavored. Thanks for the feedback.  -  11 Nov 2011  (Review from Allrecipes US | Canada)


    These were really good muffins. I added a little powdered sugar to the cream cheese. I found that it was easier to fill the muffin cups part way, add the cream cheese, and then put another spoon of the batter on top. This keeps your cream cheese at the center instead of at the top of your muffins. Next time I will double the cream cheese mixture so that I have more of it in the middle. Thanks for a great recipe!  -  08 Oct 2011  (Review from Allrecipes US | Canada)