Pumpkin and Cinnamon Muffins

Halloween Pumpkin

After making a Halloween Jack O’ Lantern with my little one we decided it would be fun to make something with all the pumpkins flesh that we scooped out. In the mood for something sweet rather than savoury I thought we could make some muffins. Not being much of a fan of root vegetable I wasn’t sure how these would turn out but I’m actually really impressed and all the family enjoyed them.

Pumpkin and Cinnamon Muffins

Ingredients (makes 12 muffins)

400g uncooked pumpkin flesh

300g plain flour

1 teaspoon baking powder

200g caster sugar

130g butter

2 eggs

Ground cinnamon

Making the Pumpkin Puree

After making our Halloween lantern, we ended up scooping out about 400 grams of pumpkin flesh which I boiled in a pan of water for about 25 minutes. I then drained it, blended it and added a heaped teaspoon of ground cinnamon. I let it cool before starting the cake mixture.

Pumpkin Flesh

Pumpkin Flesh


Pumpkin Puree

Pumpkin Puree

Muffin Mixture

In a mixing bowl cream the butter until nice and soft and then add the caster sugar. Add the 2 eggs and mix well, then add the pumpkin puree. If you wanted you could also add some raisins (I’m just not that keen on them!).

In a separate bowl measure out your flour and add the baking powder, give it a good stir and then fold this in to the bowl containing the sugar, butter, and pumpkin puree.

Spoon the mixture into muffin cases. (If you use cupcake cases, which are slightly smaller, you may need to adjust the quantities to make less mixture. Or make more cakes!)

Pumpkin Cake Mixture

Bake in a pre-heated oven (200C) for 25-30 minutes.

When baked allow to cool and enjoy!

Pumpkin and Cinnamon Muffins

Perfect as they are or smothered in butter cream! And wonderful with a cup of tea!


Recipe by Jill Westhead, morethanmummies.com


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