Pumpkin Muffins Recipe

I’ve always thrown away the pumpkin flesh up to now. I usually have this vague plan to do something with it but it never materializes. I thought muffins would be a lovely way to use it up. I also wasn’t sure what happens to the pumpkin in terms of carving it if I scoop out all the flesh. But I scooped out lots and left enough to leave it structurally sound. :) The muffins were a big hit. Here’s how to do it.

You will need:

  • 400g pumpkin puree*
  • 250g Self Raising Flour
  • 150g Caster Sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp all spice
  • 100g raisins
  • 80ml sunflower/rape seed oil
  • 2 large eggs
  • *I think you can buy pumpkin puree in tins but I made it when I carved my pumpkin for Halloween.

To Make the pumpkin puree

I used the flesh of a pumpkin which I was carving, I took off enough flesh that the pumpkin would still stay standing as a Jack O’Lantern. Put the flesh roughly chopped into a saucepan, cover with water, bring to the boil and simmer for 20 minutes. Drain. Blend with hand blender or mash with potato masher. Put aside to cool.

pumpkin in saucepan
pumpkin in saucepan

To make the Muffins

Preheat the oven to 180C / 350F / Gas 4.

Sieve the flour and baking powder into  a bowl. Add sugar, raisins and spices.

Into another bowl, beat the two eggs and mix in the oil and pumpkin puree.

Make a well in the dry ingredients and pour in the pumpkin mix.

Mix well. I mixed with a wooden spoon rather than a hand mixer but either is fine.

Line a muffin tin with cases. I used regular sized bun cases and made 24.

Place in oven for 20 minutes.

Cool on wire rack.




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