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Pumpkin Muffins

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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.

Pumkin halves in a dish

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.

Blitzing pumpkin puree

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.

Pumpkin Muffins

Notes:

  • 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;

Blackberry and Oat Muffins.
Oat muffins that use the best of the season's juicy blackberries. With the nutty taste of wholemeal spelt flour, they make a great breakfast, lunch or mid day snack.
Check out this recipe
Blackberry and Oat muffins using Spelt flour.
Pumpkin Muffin with fresh roasted Pumpkin

Pumpkin Muffins

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.
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Course: Snack
Cuisine: American
Keyword: Pumpkin, Spices
Prep Time: 10 minutes
Cook Time: 20 minutes
Roasting the fresh Pumpkin: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 14
Calories: 211kcal
Author: Lynn Hill

Ingredients

  • 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.

Drizzle Topping

  • 4 tablespoons icing sugar
  • 1 teaspoon preboiled water.

Instructions

  • 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.

Notes

Will keep for a couple of days in an airtight container.
I haven't tested this recipe using tinned pumkin. So I've no idea how liquid tinned pumpkin is. If you choose to use tinned pumpkin, you may need to pat it dry with kitchen paper to squeeze out any residual liquid. 
Don't over bake the Pumpkin as it may create excess liquid that you don't need in the cake batter. If this happens, pat the cooled Puree with kitchen paper to drain off any excess liquid. 
When mixing the batter together, it may feel overly dry at first. Keep beating and it will all come together. Don't be tempted to add any additional liquid as this could affect the end result. 
You can freeze the muffins without the drizzle topping. Bring back to room temperature befor adding the drizzle. 
All ovens are different, which is why recipes say 'or until baked'. 

Nutrition

Calories: 211kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 57mg | Potassium: 125mg | Fiber: 1g | Sugar: 19g | Vitamin A: 4758IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

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