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Pumpkin muffins
- Janine Ratcliffe
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Makes 12 large muffins
Easy
Prep: 20 mins
Cook: 1 hr
0 reviews
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Make your own pumpkin purée to combine with warming autumnal spices for these seasonal pumpkin muffins. Top with cream cheese frosting for a stunning finish
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Try our recipe for pumpkin muffins, then try our pumpkin cake, spiced pumpkin tart and pumpkin pie. Now try more pumpkin recipes.
Looking for more Halloween baking ideas?
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
Nutrition
-
450g small pumpkin or butternut squash
-
250g plain flour
-
1 tsp baking powder
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½ tsp bicarbonate of soda
-
1 tsp ground cinnamon
plus extra to finish
-
½ tsp ground ginger
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½ tsp ground nutmeg
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¼ tsp ground cloves
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150g butter
softened
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150g caster sugar
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3 eggs
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1 tsp vanilla extract
CREAM CHEESE FROSTING
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100g butter
softened
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100g icing sugar
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200g full-fat soft cheese
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1 tsp vanilla extract
Nutrition: per muffin
- kcal384
- fat22.8g
- saturates14g
- carbs38.5g
- sugars22.2g
- fibre1.5g
- protein5.1g
- salt0.8g
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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.
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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.
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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.
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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.
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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.
Authors
Janine RatcliffeFood director
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