Pumpkin Nut Muffins

    40 min

    Delicious for breakfast, these muffins are also good with lunch or your afternoon tea break.

    69 people made this

    Serves: 24 

    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 2 eggs
    • 80ml buttermilk
    • 75g butter, melted
    • 1 tablespoon treacle
    • 1/2 teaspoon vanilla extract
    • 200g sugar
    • 250g pumpkin puree
    • 60g chopped pecans

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

    1. Preheat the oven to 180 C / Gas 4. Grease 24 muffin-tin cups.
    2. Sift together the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and ginger onto greaseproof paper.
    3. Beat together the eggs, buttermilk, melted butter, treacle, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin tin, filling almost to the top.
    4. Bake for 20 to 25 minutes or until a skewer inserted in the centres comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.

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    Reviews in English (56)


    Very nice muffins,light and moist texture! But I would advise to add something extra to them like dried apricots or prunes! I added prunes and ah,they just became yummy-such a difference! Otherwise they would be too plain for me.  -  05 Feb 2011


    very delicious  -  14 Oct 2012


    Used different ingredients. I used light margarine instead of butter, mix of walnuts, hazelnuts and almonds and also added prunes to it.  -  05 Feb 2011