Spiced Pumpkin Muffins

It’s pumpkin season. I’m always tempted by their vibrant, juicy orange-ness but never really know what to do with them other than carve out some ghoulish jack o’lantern for Halloween. However, I recently stumbled across this autumnal muffin recipe in Delicious magazine (most stylish and my favourite foodie magazine) and couldn’t wait to go and buy a pumpkin. The mixture of ginger, cinnamon and grated pumpkin makes these muffins incredibly moist and very moreish!

Ingredients (makes 12):

  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 150ml soured cream
  • 150ml sunflower oil
  • 225g caster sugar
  • 2 eggs
  • 125g grated pumpkin
  • 100g pumpkin seeds
  • 100g chopped pecans


  1. Preheat the oven to 200C (180C fan) and line a muffin tin with paper muffin cases
  2. Mix together flour, bicarb, ginger and cinnamon
  3. In a separate bowl mix oil, soured cream, sugar and eggs until well blended
  4. Pour the oil mixture into the flour and add grated pumpkin, pecans and most of the seeds
  5. Spoon into muffin cases and sprinkle over the rest of the pumpkin seeds on top of each muffin
  6. Bake for 15-20 minutes until golden brown and leave to cool on wire rack

Tip for Halloween: scrape out the flesh and use the shell for your jack o’lantern.

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