Pumpkin Muffins

    Pumpkin Muffins


    399 people made this

    About this recipe: This is my lower fat version of a pumpkin cake recipe using extra pumpkin and no oil. You can also substitute some wholemeal flour for nutrition, and they still taste great. They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready.

    Serves: 36 

    • 250g sultanas
    • 600g plain flour
    • 500g caster sugar
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons nutmeg
    • 1 1/2 teaspoons cinnamon
    • 1 1/2 teaspoons ground cloves
    • 6 eggs
    • 800g pumpkin puree
    • 250ml apple sauce
    • 120g chopped walnuts

    Prep:15min  ›  Cook:35min  ›  Extra time:10min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Grease three 12 cup muffin tins, or line with paper muffin cases. Soak sultanas in hot water for ten minutes to plump, then drain.
    2. In a large bowl, combine the flour, sugar, baking powder, bicarb of soda, salt, nutmeg, cinnamon and ground cloves. In a separate bowl, mix the eggs, pumpkin and apple sauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth mixture. Stir the sultanas and walnuts into the mixture. Spoon muffin mixture into the prepared muffin tins.
    3. Bake for 30 to 35 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews (1)


    The family were so surprised how tasty the muffins were, and fat free made it even more enjoyable ......great for the kids and perfect to make use of hollowen pumpkins. - 27 Oct 2013

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