Pumpkin Muffins

How to Make Pumpkin Muffins

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1. Heat the oven to 200°C / 400°F and line a 12-hole muffin tin with paper cases.

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2. Whisk the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.

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3. In another bowl, whisk the pumpkin purée, both sugars, eggs, oil, milk and vanilla until smooth.

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4. Pour the wet mixture into the dry and fold together with a spatula until just combined. A few streaks of flour are fine.

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5. Divide the batter between the cases, filling each about three-quarters full, and sprinkle with the pumpkin seeds.

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6. Bake for 5 minutes, then lower the oven to 180°C / 350°F and bake for 15 to 17 minutes, until a skewer comes out clean.

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7. Cool in the tin for 5 minutes, then move to a wire rack.

   Mark done Start 5 min timer

Tips for Making Pumpkin Muffins

• Stir until just combined. Overmixing makes muffins tough and peaked, and a few streaks of flour disappear in the oven.
• Start the oven hot and turn it down. The first 5 minutes at 200°C give the muffins a quick rise and a domed top.
• Use tinned pumpkin purée, not pie filling. Pie filling has sugar and spices already added and will throw the balance off.

What to Serve with Pumpkin Muffins

• A cup of coffee
• Cream cheese
• Chai tea

Storing & Reheating Pumpkin Muffins

Keep in an airtight tin for up to 4 days. Freeze for up to 3 months and thaw at room temperature or warm in the microwave for 20 seconds.

Pumpkin Muffins FAQ: Common Questions

Pumpkin Muffins Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.