Spiced Fresh Pumpkin Muffins

    Spiced Fresh Pumpkin Muffins

    (707)
    2saves
    45min


    658 people made this

    These pumpkin muffins are extra special because they use fresh baked pumpkin. Can also be made into a loaf if you prefer.

    Ingredients
    Serves: 12 

    • 1 small pumpkin, seeded
    • 3 cups (375g) plain flour
    • 2 cups (400g) white sugar
    • 2 teaspoons bicarb soda
    • 1/2 teaspoon baking powder
    • 2 teaspoons ground cloves
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground nutmeg
    • 1 teaspoon ground allspice
    • 1 teaspoon salt
    • 2/3 cup (160ml) vegetable oil
    • 3 eggs

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Grease 12 muffin cups or line with paper muffin liners.
    2. Split pumpkin in half. Remove seeds and strings. Place on baking tray, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
    3. In a large bowl, stir together flour, sugar, bicarb soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
    4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the centre of a muffin comes out clean.
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    Reviews and Ratings
    Global Ratings:
    (707)

    Reviews in English (698)

    by
    639

    These are very good as is but can be VERY "heart healthy" without sacrificing taste with these changes: replace white flour with 2 cups whole wheat flour and one cup rolled oats; Replace oil one for one with applesauce; replace eggs with egg beaters (1/4 cup per egg). I used canned pumpkin and pumpkin pie spice (6 teaspoons) to replace the other spices; and decrease sugar to 3/4 cup. This recipe will make 24 "normal" sized muffins that are about 100 calories.  -  25 Nov 2003  (Review from Allrecipes USA and Canada)

    by
    312

    Absolutely delicious! I cheated and used canned pumpkin in place of the fresh and the muffins were moist with just the right amount of spice. I'll definitely be making these again.  -  22 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    124

    Insanely delicious muffins! My husband isn't a terribly big fan of pumpkin, and even he found them irresistible. I used 15 oz canned pumpkin like others suggested, and cut all the spices but the cinnamon in half. I substituted whole wheat flour for regular, Egg Beaters for the eggs, and used a 1/2 Splenda/ 1/2 sugar blend for the sugar. I also added 1 cup chocolate chips and an oatmeal streusel topping. Someone called these "coffeehouse quality" and I absolutely agree.  -  16 Oct 2005  (Review from Allrecipes USA and Canada)

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