Pumpkin Muffins

Autumn in a bite! These spiced pumpkin muffins are sweet, moist and easy to make – no mixer needed. Enjoy them as a snack, dessert or even breakfast!

  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Desserts and Baking


  • 250 g plain flour
  • 1 tbsp baking powder
  • 2 tsps ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 200 g granulated sugar
  • 100 g soft brown sugar
  • 120 g melted butter, plus extra for greasing
  • 275 g tinned pumpkin purée
  • 2 large eggs
  • 60 ml milk
  • 1 handful pumpkin seeds (optional)


  1. Heat your oven to 180℃/fan 160℃. Grease all 12 cups of your muffin tin with butter (or cooking spray).
  2. Combine the flour, baking powder, ground cinnamon, ground nutmeg and salt in a large bowl.
  3. In a separate bowl, whisk the granulated sugar, soft brown sugar and melted butter until smooth. Add the pumpkin purée, eggs and milk and whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined – you don’t want to overmix the batter.
  5. Divide the batter evenly between the muffin cups. Bake for 22 to 25 minutes, or until cooked – you know it’s cooked if you insert a toothpick or knife into the centre and it comes out clean.
  6. Transfer the muffin tin to a cooling rack and let cool for a couple of hours. You might be tempted to eat them right then and there but I promise you, they taste best after they’ve rested for a couple of hours.

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