These Pumpkin Muffins are made with freshly roasted Pumpkin Puree. Flavoured with Speculaas spice mix with a little ice water drizzle topping. They are perfect for breakfast or a snack.
I adapted this recipe from Lovely Little Kitchen Julie used canned puree but I wanted to roast my own fresh pumpkin.
How to roast Pumpkin the easy way.
Slice the pumpkin in half and place, cut side down in a roasting tin or dish. No need to add any liquid. Cover with foil and roast in the oven at 180deg for 45 – 60 mins Or until baked. The flesh should be cooked, but still slightly firm. Not mushy.
Leave to cool. Scoop out the firm flesh and blitz in a blender until smooth. There should be no residual liquid. If there is, drain this off or pat dry with kitchen paper.
Once you’ve made the Pumpkin Puree, follow the rest of the baking instructions for these Pumpkin Muffins, on the recipe card. This amount of batter will make approx 12 – 14 Muffins, depending on the size of the baking cases. Don’t overfill the cases or the batter will run over the sides.
The pumpkin puree adds a lot of moisture to these muffins. In fact, they taste even better the next day. This means you can make them a day in advance. You could leave adding the drizzle until the next day.
Adding Speculaas spice really packs a punch. But you can adjust the amounts to suit your taste.
- This recipe is only for using fresh pumpkin. If you choose to use tinned pumpkin, you may need to remove any residual liquid as this will affect the outcome of the recipe.
- You don’t need to buy a large pumpkin. The small ones you see in the supermarket are ideal. Less waste too.
- If you’re carving out a pumpkin for decoration. Don’t throw the pulp way. Cut it into cubes and place on a baking tray. Cover with foil to keep in the moisture. Roast on medium heat until baked. Puree as above.
If you love these muffins, you may also like to try this recipe;
- 250 g self raising flour
- 225 g soft dark brown sugar or soft light brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons Speculaas or Mixed Spice
- 2 eggs medium sized
- 425 g pumpkin puree NOT TINNED ( see my notes)
- 90 g vegetable oil or sunflower oil
- 1 teaspoon vanilla extract.
- 4 tablespoons icing sugar
- 1 teaspoon preboiled water.
- Slice the Pumpkin in half and place, cut side down in a roasting tin or dish. No need to add any liquid. Cover with foil and roast in the oven at 180deg for 45 – 60 mins Or until baked. The flesh should be cooked, but firm. Not mushy.
- Leave to cool. Scoop out the firm flesh and blitz in a blender until smooth. There should be no residual liquid. If there is, drain this off or pat dry with kitchen paper.
- Place 12 - 14 muffin cases into two muffin trays. This depends on their size.
- Place all the dry ingredients into a large bowl. Flour, sugar, salt, baking powder and speculaas. Mix together and leave to one side.
- In a sperate bowl. Mix together the eggs, pumpkin puree, vegetable oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until well combined.
- Using an ice cream scoop, pour the batter evenly into each muffin case. Do not fill the muffin cases any higher than 3/4 or it will spill out over the sides.
- Bake in the middle shelf 180 deg fan assisted for 15 – 20 mins. Or until baked. Testing the centre of the cakes with a cake skewer until they come out clean. Take out of the oven and leave to cool.
- Make the drizzle by mixing the icing sugar and water together until you have a thick runny consistency. Drizzle over each cupcake.