Pumpkin and Sultana Muffins

    50 minutes

    An easy muffin that uses stewed pumpkin along with apples, walnuts, sultanas and a range of spices such as nutmeg, cinnamon and cloves.

    397 people made this

    Serves: 36 

    • 1 1/2 cups sultanas
    • 4 3/4 cups (600g) plain flour
    • 4 cups (500g) white sugar
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons bicarb soda
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons nutmeg
    • 1 1/2 teaspoons cinnamon
    • 1 1/2 teaspoons ground cloves
    • 6 eggs
    • 250g stewed pumpkin
    • 1 cup stewed apples
    • 1 cup chopped walnuts

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease three 12 cup muffin trays or line with paper muffin cases.
    2. Soak sultanas in hot water for ten minutes to plump then drain.
    3. In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda, salt, nutmeg, cinnamon and ground cloves.
    4. In a separate bowl, mix the eggs, pumpkin and apple until smooth.
    5. Add the egg mixture to the dry ingredients and stir thoroughly to make a smooth batter.
    6. Stir the sultanas and walnuts into the batter. Spoon batter into the prepared muffin trays.
    7. Bake for 30 to 35 minutes in the preheated oven or until a toothpick inserted into the centre comes out clean.

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    Reviews in English (356)


    i didn't want to rate this recipe with stars because i made a lot of changes (thus a rating technically wouldn't be accurate), but i couldn't submit a review without a rating, so i'm giving it 5 stars for versatility. i scaled the recipe down to 12 muffins, used 1 cup whole wheat and 1 cup all-purpose flour, used starfruit (carambola) pulp instead of applesauce, 1/2 cup of brown sugar, 1 1/2 cups pumpkin puree, and used ginger instead of nutmeg (didn't have any). i also added 4 tbsp of whole flax seed for a nutty texture. The muffins rose nicely, were very fluffy and not dense. They were just faintly sweet, which which i prefer (i don't have much of a sweet tooth). i used paper liners, and the only drawback was that the muffins stuck to the liners. next time i would use a non-stick spray. but overall, great recipe to start with. i've included a picture as well.  -  29 Nov 2006  (Review from Allrecipes USA and Canada)


    These just came out of the oven, and they're wonderful! I made a few changes to make them even healthier: cranberries instead of raisins, 2 cups of white flour and 2 3/4 cups of an equal mix of ground flaxseed, oatmeal and whole wheat flour, and only 1 cup of sugar and 1 cup of Splenda. The muffins came out very moist and are still sweet (which is saying a lot, since I have the biggest sweet tooth ever!). I will definitely make these again!  -  20 Oct 2007  (Review from Allrecipes USA and Canada)


    These muffins are a staple in our household. I use whole wheat flour instead of white and chocolate chips instead of raisins. I also just do 2 1/4 t cinnamon and 2 1/4 t nutmeg (I don't do the ground cloves.) It's a great healthy snack. Thanks!  -  30 Jun 2004  (Review from Allrecipes USA and Canada)