Spiced Pumpkin Muffins


As the nights draw-in I love to bake, nothing too complicated so I can also get my daughter involved. I roast and blend fresh pumpkin for this recipe: but you can also buy ready-made pumpkin puree. My baby boy has the puree and with the leftovers I can make these lovely muffins for the rest of the family.


Makes 12 muffins


  • 115g unsalted butter

  • 2 tablespoons maple syrup

  • 3 organic eggs

  • 70g natural yogurt

  • 250g pumpkin puree, peel and remove the seeds of the pumpkin. Roast in the oven with a little olive oil at 180°C fan oven for 20-25 mins until cooked, then cool and puree

  • 200g wholemeal flour

  • 3/4 teaspoon bicarb of soda

  • 3/4 teaspoon baking powder

  • 1 teaspoon cinnamon

  • ¼ teaspoon mixed spice (a mix of coriander, cinnamon, ginger, nutmeg, clove)
    paper muffin cases


Preheat the oven to 180°C fan. In a large bowl combine the butter, maple syrup, eggs, yogurt, pumpkin puree and combine well. Sift the flour, bicarb of soda, baking powder and spices into the bowl: combine gently with a spatula until all the ingredients are incorporated. Rest for 5 mins.

Prep a muffin tin with paper liners and using a spoon portion out 12 muffins. Bake for 20 minutes until completely cooked through, test one with a skewer (it should come out completely clean). Cool a little and then enjoy warm, lovely served with unsalted butter.

sweetMiriam Cooper