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Pumpkin muffins

Pumpkin Muffins

Delicious Pumpkin Muffins, perfect for a Halloween treat with a bit of hidden veg. Dairy Free, Soy Free, Nut Free

Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Laura

Ingredients

  • 400 g pumpkin puree*
  • 250 g Self Raising Flour
  • 150 g Caster Sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp all spice
  • 100 g raisins
  • 80 ml sunflower/rape seed oil
  • 2 large eggs

Instructions

To Make the Pumpkin Puree

  1. 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.

  2. Roughly chop the pumpkin flesh and place into a saucepan.



  3. Cover with water, bring to the boil and simmer for 20 minutes. 

  4.  Drain. Blend with hand blender or mash with potato masher. Leave aside to cool. 

To make the Muffins

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

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

  3. Into another bowl, beat the two eggs and mix in the oil and pumpkin puree.
  4. Make a well in the dry ingredients and pour in the pumpkin mix.
  5. Mix well. I mixed with a wooden spoon rather than a hand mixer but either is fine.
  6. Line a muffin tin with cases. I used regular sized bun cases and made 24.
  7. Place in oven for 20 minutes.

  8. Cool on a wire rack. 

  9. Decorate with pumpkin seeds.

Recipe Notes

You can buy pumpkin puree in tins but I made it when I carved my pumpkin for Halloween.