Advertisement

Try our recipe for pumpkin muffins, then try our pumpkin cake, spiced pumpkin tart and pumpkin pie. Now try more pumpkin recipes.


Pumpkin muffins: cook's tips

  • You can buy ready-mixed pumpkin spice for convenience if you like – if you do, just substitute two generous teaspoons for the spices here

Pumpkin muffins recipe

Ingredients

  • 450g small pumpkin or butternut squash
  • 250g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon, plus extra to finish
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 150g butter, softened
  • 150g caster sugar
  • 3 eggs
  • 1 tsp vanilla extract

CREAM CHEESE FROSTING

  • 100g butter, softened
  • 100g icing sugar
  • 200g full-fat soft cheese
  • 1 tsp vanilla extract

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin or squash in half and scoop out any seeds. Put cut-side down onto a baking tray lined with baking paper. Roast for 30-40 mins or until completely soft. Leave to cool, then scoop out the flesh into a blender (discarding the skin) and whizz to a purée.

  • STEP 2

    Weigh out 300g of the pumpkin purée (you can freeze any leftovers for another time). Mix the flour, baking powder, bicarb, spices and a pinch of salt in a bowl.

  • STEP 3

    Put the butter and sugar in another bowl, and beat with a whisk until light and fluffy. Whisk in the eggs one at a time, then add the vanilla, flour mixture and the pumpkin purée, and whisk until it just comes together, but don’t overmix.

  • STEP 4

    Line a muffin tin with 12 cases then divide the mixture between them. Bake in the oven for 20 mins until risen and a skewer comes out clean when poked into the thickest parts. Leave to cool completely.

  • STEP 5

    To make the frosting, put the butter in a bowl and beat with electric beaters for 1 min. Gradually add the icing sugar and beat for 3-4 mins or until smooth. Add the soft cheese and vanilla, and keep beating until smooth again. Spoon or pipe onto the cupcakes, then finish with a little pinch of cinnamon, if you like.

Now try our favourite autumn recipes.

Dorset apple cake with slices cut

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement