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Pumpkin Spice Muffins

In case you are in need of inspiration I thought I’d share my Spiced Pumpkin Muffin recipe, delicious and mega easy to make. 

Makes 12.

Pumpkin Spice Muffins

Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes

Ingredients
  

Main ingredients

  • 230 grams self-raising flour
  • 3 teaspoons cinnamon OR 2 teaspoons of homemade pumpkin spice (see below)
  • 150 grams soft brown sugar
  • 200 grams pumpkin puree (see below)
  • 2 large free-range eggs
  • 130 grams melted butter

Homemade Pumpkin Spice

  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

Instructions
 

Preparing the puree

  • I used all the pumpkin flesh I scraped from the pumpkin, so it's already in pieces. if you have large pieces just chop them up. Steam the pumpkin for 10 minutes until really soft. Because the pumpkin is already really juicy, I tipped mine into a colander to get rid of any excess water and also to cool down.
  • Leave for around 10 minutes to cool down.

Make the muffins

  • Preheat your oven to 180 degrees (fan oven.)
  • When cooled you can either use a potato masher or blitz in a food processor, it doesn't need to be really smooth just blitzed.
  • Sieve the flour and spices into a mixing bowl then add the brown sugar and combine thoroughly.
  • Melt the butter and set aside. In a separate large mixing bowl whisk the eggs and cooled pumpkin puree until light and fluffy, it will go pale in colour and have lots of bubbles on the surface. (I used an electric whisk, but handheld will work).
  • Then add in all the dried ingredients and mix with a spatula. Lastly add in the melted butter and whisk for around 30 seconds until fully combined, I used an electric whisk for this last stage.
  • Fill your 12 cupcake cases evenly and bake for 15-18 minutes. We are looking for them to be golden, risen and when a skewer / cocktail stick inserted into the middle comes out clean.
  • Leave to cool on a cooling rack. These are best eaten within 3 days.

If you are on my email list you will already have this in your inbox! 

Let me know what you think and happy baking love Caroline xxx   

In case you are in need of inspiration I thought I’d share my Spiced Pumpkin Muffin recipe, delicious and mega easy to make. 

Makes 12.

Pumpkin Spice Muffins

Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes

Ingredients
  

Main ingredients

  • 230 grams self-raising flour
  • 3 teaspoons cinnamon OR 2 teaspoons of homemade pumpkin spice (see below)
  • 150 grams soft brown sugar
  • 200 grams pumpkin puree (see below)
  • 2 large free-range eggs
  • 130 grams melted butter

Homemade Pumpkin Spice

  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

Instructions
 

Preparing the puree

  • I used all the pumpkin flesh I scraped from the pumpkin, so it's already in pieces. if you have large pieces just chop them up. Steam the pumpkin for 10 minutes until really soft. Because the pumpkin is already really juicy, I tipped mine into a colander to get rid of any excess water and also to cool down.
  • Leave for around 10 minutes to cool down.

Make the muffins

  • Preheat your oven to 180 degrees (fan oven.)
  • When cooled you can either use a potato masher or blitz in a food processor, it doesn't need to be really smooth just blitzed.
  • Sieve the flour and spices into a mixing bowl then add the brown sugar and combine thoroughly.
  • Melt the butter and set aside. In a separate large mixing bowl whisk the eggs and cooled pumpkin puree until light and fluffy, it will go pale in colour and have lots of bubbles on the surface. (I used an electric whisk, but handheld will work).
  • Then add in all the dried ingredients and mix with a spatula. Lastly add in the melted butter and whisk for around 30 seconds until fully combined, I used an electric whisk for this last stage.
  • Fill your 12 cupcake cases evenly and bake for 15-18 minutes. We are looking for them to be golden, risen and when a skewer / cocktail stick inserted into the middle comes out clean.
  • Leave to cool on a cooling rack. These are best eaten within 3 days.

If you are on my email list you will already have this in your inbox! 

Let me know what you think and happy baking love Caroline xxx   

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