Serves 12

Prep:15 mins

Cook:15 mins

Autumn is the perfect time to be cosy. Perhaps you might carve a pumpkin for Halloween or enjoy a movie cuddled up by the fire. However you spend Autumn nights, enjoy them a little bit more with these delicious pumpkin muffins.


225g Plain Flour (Gluten Free if you prefer)

2 tsp Baking Powder

1 tsp Ground Cinnamon (or 2 tsp pumpkin spice)

100g Caster Sugar

50g Soft Light Brown Sugar

200g Pumpkin Puree (from a can or homemade)

2 Large Eggs (Or Vegan Alternative)

125g of Melted Slightly Salted Butter or Vegan Butter


Step One:

Pre-heat oven to 180 degrees / 200C and line 12-hole muffin tray with muffin cases.

Mix the flour, baking powder, cinnamon, and both sugars together in a large bowl.

Step Two:

Mix the puree with the eggs/vegan alternative together, then add to the dry mixture with the melted butter too.

Whisk together until the mixture is combined.

Step Three:

Pour mixture evenly into muffin cases and bake for 15 mins until golden and risen.

Place onto a wire rack to cool and enjoy!

Will stay yummy for three days if kept in an air tight container.

Posted by Anna@Kaido

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