Spiced Pumpkin Muffins

    55 minutes

    Delicious homemade muffins made using cooked pumpkin and flavoured with cinnamon, ginger, nutmeg and cloves.

    152 people made this

    Serves: 12 

    • 250g peeled, seeded and diced butternut pumpkin
    • 1 3/4 cups (220g) plain flour
    • 2 teaspoons baking powder
    • 1/2 cup (110g) caster sugar
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 3/4 cup (200ml) low fat milk
    • 1 egg, whisked
    • 1 tablespoon olive oil

    Preparation:15min  ›  Cook:20min  ›  Extra time:20min  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C. Lightly grease a 12 cup muffin tray or line with paper muffin cases.
    2. In a medium saucepan with enough water to cover, boil pumpkin for 10 minutes or until tender. Remove from heat then drain and purée in a food processor.
    3. In a large bowl whisk together flour, baking powder, sugar, salt and spices.
    4. In a medium bowl thoroughly mix together the milk, egg and oil. Stir in pumpkin. Fold the pumpkin mixture into the flour mixture just until moistened.
    5. Spoon the batter into the prepared muffin tray filling cups about 3/4 full.
    6. Bake in the preheated oven for 20 minutes or until a skewer inserted in the centre of a muffin comes out clean. Remove from muffin tray and cool on a wire rack.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (165)


    Altered ingredient amounts. We loved loved this recipe! Similar to pumpkin pie - but better. I added pimento along with the other spices and was more generous with all the spices. I also used plain Australian Pumpkin and steamed it, rather than boiling. I didn't measure the amount of pumpkin - just used half of one I had in the fridge. Delicious!!!!!  -  21 Oct 2010


    Used different ingredients. Mmmmmmuffins! Yummy! My husband, who is not a "weird muffin" kinda guy, devoured three of these after they came out of the oven, and thanked me for the nice change from our typical squash soup recipe. This is a dense, moist muffin recipe, and the result will disappear quickly from your table! My 8-month old son also loved them ... they're not too strong tasting, and very healthy. The tip for 1/2 lb of squash = 1 cup from one of the reviewers was very helpful - thanks! I also substituted half of the white flour with wholemeal (which likely contributed to the density of the muffins), and added 1/2 tsp of vanilla.  -  29 Sep 2008


    Made it healthier. I made changes to these muffins just like I would my pumpkin muffins to make them healthier. Flour: 1 c all purpose, 1/4 c whole wheat and 1/4 c wheat germ. I don't keep pumpkin pie spice on hand so I did for spices: 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp allspice, 1/8 tsp cloves, 1/4 tsp nutmeg. I also substituted 1/4 cup applesauce for the butter. It's easier just to make pumpkin muffins, but this gives a nice change.  -  29 Sep 2008