Pumpkin Muffins

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Pumpkin Muffins


Makes 10-12

Pumpkin Muffins
3 tbsp pumpkin seeds
110g pecans
250g caster sugar
250ml vegetable oil
½ tsp vanilla extract
300g pumpkin purée (can be made fresh or you can buy cans of pumpkin purée)
3 medium eggs
250g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp grated nutmeg
Pinch of salt
3 tbsp Runny honey


  1. Preheat the oven to 190°/375°/gas mark 5. Line the muffin tins with paper liners.
  2. Place the pumpkin seeds on one side of a baking sheet and the pecans on the other and bake in the oven for 5 minutes to gently toast. Remove and set aside to cool. Roughly chop the pecans.
  3. In a jug or bowl place the caster sugar, vegetable oil, vanilla, pumpkin purée and eggs, beat with a fork until well combined then stir in the chopped pecans.
  4. In a medium bowl sift the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and pinch of salt and combine well with a wooden spoon.
  5. Create a well in the dry ingredients and gradually stir in the wet ingredients with a wooden spoon or spatula, draw in more flour as needed until just combined and almost lump free. Use a whisk if needed but don’t over beat.
  6. Pour the mixture into the prepared muffin cases, fill 2/3 full.
  7. Place into the pre-heated oven and bake for 20 minutes or until well risen golden, springy to the touch and smells of cooked cake (a skewer inserted into the muffins should come out clean without any raw mixture).
  8. Leave to cool briefly on a wire rack.
  9. In a small sauce pan gently heat the honey.
  10. Brush the honey and sprinkle the top with the toasted pumpkin seeds.

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