Fresh Pumpkin Muffins

    45 min

    Fresh pumpkin makes for great muffins. Can also be served as a loaf cake.

    710 people made this

    Serves: 12 

    • 1 small sugar pumpkin, seeded
    • 375g plain flour
    • 400g caster sugar
    • 2 teaspoons bicarbonate of soda
    • 1/2 teaspoon baking powder
    • 2 teaspoons ground cloves
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground nutmeg
    • 1 teaspoon ground allspice
    • 1 teaspoon salt
    • 160ml vegetable oil
    • 3 eggs

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease 12 muffin cups or line with paper muffin cases.
    2. Split pumpkin in half. Remove seeds and strings. Place on baking tray, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Scoop out pumpkin and puree in blender. Weigh out 500g of pumpkin puree; set aside.
    3. In a large bowl, stir together flour, sugar, bicarb, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together the 500g pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop muffin mixture into prepared muffin cups.
    4. Bake in preheated oven for 20 to 25 minutes, until a skewer inserted into the centre of a muffin comes out clean.

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    Reviews in English (617)


    Fab! Easy and delicious, but doesn't need so much sugar.  -  01 Nov 2012


    I make this every year with the scrapings from our pumpkin lanterns and it always goes down well with kids and adults alike. I make a drizzle with icing sugar and orange juice to top them with when they are warm which just adds an extra orangey deliciousness!  -  28 Oct 2017


    Fab recipe, I made this exact to recipe and kids loved them. Making more tonight!  -  12 Oct 2015