Pumpkin muffinsNew Recipes

Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They’re ideal for Halloween and Bonfire Night, too

  • Prep:15 mins
    Cook:15 mins
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 219
  • fat 10g
  • saturates 6g
  • carbs 28g
  • sugars 0g
  • fibre 2g
  • protein 4g
  • salt 0g

Ingredients

  • 225g plain flour
  • 2 tsp baking powder
  • 1 tbsp ground cinnamon (or 2 tsp pumpkin spice)
  • 100g caster sugar
  • 50g soft light brown sugar
  • 200g pumpkin purée (from a can or homemade – see 'goes well with' below)
  • 2 large eggs
  • 125g slightly salted butter, melted

Method

  1. Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.

  2. Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.

  3. Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

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