Pumpkin Muffins

Every October, it’s safe to say that I get little over excited with pumpkins (you will notice many recipes containing my orange friend).  Pumpkins are the welcome vegetable of Winter, a  delicious sign of the colder days to come. The arrival of this gourd goes hand in hand with return of warming spices like cinnamon, ginger and clove to the kitchen. The joy of cosy evenings eating cinnamon dusted porridge have returned (a big deal in our house). You can’t deny the comfort that this bulbous, orange gourd brings.. pumpkin pie, butternut soup, a ridiculously overpriced latte (we’re all guilty), each as warming and pleasing as the last.

There are three thing’s that without fail are produced every October in my kitchen:

1.Pumpkin spice cake
2.Pumpkin pie
3.Pumpkin muffins

The occasional pumpkin soup included, provided that I have the energy to tackle the inevitable mess that my hand blender produces in my little kitchen (a recreation of a Jackson Pollock). This is the easiest way to create your pumpkin puree, however I usually buy mine pre-pureed in a tin to avoid said mess. This has proven very tricky to find in the supermarkets this year so in a desperate bid for pumpkin, Amazon to the rescue.

One of the simplest recipes of my October three being my pumpkin muffins. My love of muffins lays in their simplicity.. mix, bake and enjoy in less than an hour. Great for breakfast (my preference), as a snack or dessert (or even all of the above, each to their own). They freeze extremely well, very useful for filling gaps in freezer drawers. Pumpkin muffins also produce a gloriously orange mixture, which for no logical reason is a very enjoyable experience. So if you are indulging in the seasons synonymous latte, my pumpkin muffins are the perfect accompaniment. Light, moist, spiced… pure autumnal comfort food.

(makes 12)


  • 215g pumpkin puree
  • 150ml yogurt
  • 50ml rapeseed oil
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 4 tbsp maple syrup
  • 75g soft light brown sugar
  • 150g plain flour
  • 100g wholemeal flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • 1  tsp cinnamon
  • 1/2 tsp nutmeg

To top (optional):

  • 30g pumpkin seeds


  • Line a 12 hole cake pan with muffin cases or grease them well
  • In a large bowl, sift together the flours, baking powder, bicarbonate, cinnamon & nutmeg
  • In a separate bowl or jug, whisk together the pumpkin, yogurt, oil, vanilla & eggs until smooth
  • Add the sugar to the pumpkin mixture & stir until well combined
  • Make a well in the middle of the flour & pour in the wet ingredients
  • Use a large spoon or spatula to fold the wet & dry ingredients together until there are no pockets of dry flour in the mixture (careful not to overmix the mixture as it may become dense)
  • Divide the mixture equally between the muffin cases/tin (tip: use an ice-cream scoop)
  • Sprinkle the pumpkin seeds over the tops of each muffin
  • Bake at 180°C for 20-25 minutes, until well risen & beginning to brown
  • Leave the muffins to cool for 5 minutes before carefully removing from the tin & place on a cooling rack to fully cool


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