Pumpkin pecan muffins

    30 min

    This fab pumpkin muffin recipe is perfect for autumn. Use the same amount of cooked, mashed sweet potato or butternut squash if you'd like to experiment!


    Greater London, England, UK
    3 people made this

    Serves: 9 

    • 1 egg
    • 175ml semi-skimmed milk
    • 100g cooked and mashed pumpkin
    • 55ml olive oil
    • 1/2 tsp pure vanilla extract
    • 220g plain flour
    • 75g sugar
    • 75g chopped pecans
    • 3 1/2 tsp baking powder
    • 1 tsp salt
    • 1/2 tsp cinnamon
    • pinch ground cloves
    • dash grated nutmeg

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6. Line a muffin tin with paper muffin cases.
    2. Beat egg in medium-sized bowl, then add milk, oil, pumpkin and vanilla. Stir thoroughly until mixture is smooth.
    3. In a separate large bowl, mix together all remaining dry ingredients. Add all of the wet mixture to the large bowl of dry ingredients. Fold together gently until the flour mixture is just moistened, ensuring you do not over-mix (over-mixing will cause the muffins to not rise properly). The batter will be lumpy, not smooth.
    4. Spoon batter into prepared muffin cases, filling nearly to the top.
    5. Bake for 20 minutes, or until a skewer comes out clean at the centre of a muffin.

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    Reviews in English (1)


    I used some of the leftover butternut squash puree from a lasagna I'd made, and I used whole milk because it's what I had -- they turned out delicious! Thanks for the recipe!  -  02 May 2016