Why Make This Recipe
Pumpkin muffins are the perfect treat for any time of the year, but especially in the fall. They are moist, sweet, and packed with warm spices that give them a cozy flavor. This recipe is simple and easy to follow, making it great for beginners. Plus, they make a wonderful snack or breakfast item!
How to Make Pumpkin Muffins
Ingredients:
- 450g small pumpkin or butternut squash
- 250g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon plus extra to finish
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 150g butter softened
- 150g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 100g icing sugar
- 200g full-fat soft cheese
Directions:
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Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin or squash in half and scoop out any seeds. Place the cut side down onto a baking tray lined with baking paper. Roast for 30-40 minutes or until completely soft. Leave to cool, then scoop out the flesh into a blender and whizz to a purée.
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Weigh out 300g of the pumpkin purée (you can freeze any leftovers for another time).
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Mix the flour, baking powder, bicarbonate of soda, spices, and a pinch of salt in a bowl.
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In another bowl, put the butter and sugar, then beat with a whisk until light and fluffy. Whisk in the eggs one at a time, then add the vanilla, flour mixture, and pumpkin purée. Whisk until it just comes together, but don’t overmix.
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Line a muffin tin with 12 cases, then divide the mixture between them. Bake in the oven for 20 minutes until the muffins are risen and a skewer comes out clean when poked into the thickest parts. Leave to cool completely.
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To make the frosting, put the butter in a bowl and beat with electric beaters for 1 minute. Gradually add the icing sugar and beat for 3-4 minutes or until smooth. Add the soft cheese and vanilla and continue beating until smooth again. Spoon or pipe onto the muffins and finish with a little pinch of cinnamon if you like.
How to Serve Pumpkin Muffins
Pumpkin muffins can be served warm or at room temperature. They are great on their own or topped with the cream cheese frosting. Pair them with a cup of coffee or a warm drink for an extra cozy experience!
How to Store Pumpkin Muffins
Store your pumpkin muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just place them in a freezer-safe container and they will last for up to 3 months. To enjoy, simply thaw them at room temperature or warm them in the oven.
Tips to Make Pumpkin Muffins
- Make sure the pumpkin purée is smooth for the best texture.
- Don’t overmix the batter; a few lumps are okay.
- If you like nuts or chocolate chips, feel free to add them to the batter for extra flavor!
Variation
You can make these muffins gluten-free by using a gluten-free flour blend instead of plain flour. You can also switch up the spices to suit your taste or add ingredients like dried fruit or nuts for added texture.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, you can use canned pumpkin purée. Just make sure it’s plain pumpkin with no added sugars or spices.
Can I make these muffins vegan?
Yes, you can substitute the eggs with flaxseed meal or applesauce and use plant-based butter and cream cheese.
How can I tell when my muffins are done?
Insert a skewer into the center of a muffin. If it comes out clean or with a few crumbs, they are done; if it’s wet, give them another minute or two.
