These are the most amazing pumpkin muffins you will ever make! They are delicately spiced, warm and soft and loaded with healthy pumpkin puree, of course. Bake a batch using my classic old-fashioned pumpkin muffin recipe this October and use up all of that Halloween pumpkin!
Sometimes it can be tricky to use up spare pumpkin flesh, but these muffins are a great way to make sure the Halloween squash does not go to waste. Make them gluten free too with a good flour blend. I’ve made these muffins gluten free several times over the years and they always turn out incredible. Soft and chewy and moist from the soft nutritious pumpkin.
Now that the chilly season is well underway and you are anything like me then you might be searching for some warming comfort food. Look no further than these spicy pumpkin muffins. They are soft chewy moist and filled with seasonal spices like nutmeg and cinnamon. Go easy on the spices if you are cooking for children, but if you want a more grown-up muffin then feel free to add extra nutmeg and cinnamon and even some chopped nuts, too. My kids absolutely love this muffin recipe and it was easy enough for them to join in with too!
The sugar used in this recipe is brown sugar which retains more nutrients than other white refined versions. But if you want to skip the sugar completely then feel free to use honey or maple syrup or agave nectar. They all work really well. I have also tried this recipe with coconut sugar which worked nicely but lacked the flavor and moisture of the darker variety.
If you want to up the sweetness in the form of fruit and add some raisins to the batter before baking.
What goes into this gluten free pumpkin muffin recipe?
The pumpkins you get in the UK are not the same as in the US. They are more watery and less rich and starchy. You can buy pumpkin from a tin, or try an independent grocer to source your fresh pumpkin produce.
There’s some really great things that go into these muffins. Each ingredient is packed with fiber and other goodies. The main thing you will need to make pumpkin muffins you will need to have is some pre-prepared pumpkin puree. You can get this in tinned form or you can make your own with a fresh pumpkin. See my method below.
How to make your own pumpkin puree
Start with a whole pumpkin. Cut off the lid and scoop out the seeds and stringy parts of the inside.
Then scoop out the pumpkin flesh. Then add to a large cooking pot. I used a large saucepan and simmered with a lid on some of the time.
Add half a cup of water and cook on a medium heat. Bring to a simmer and stir often.
You will know when the pumpkin is cooked because it turns a lovely golden orange color. It should take about 20 minutes until the squash softens and is ready.
When the pumpkin is cooked, allow it to cool completely. Use a food processor or blender and blend until the mixture is smooth.
You should be left with a beautiful, smooth pumpkin puree.
Baking Pumpkin Muffins in the UK
How to make healthy pumpkin muffins
To make the muffins the first thing you need to do is gather your dry ingredients and add them to a large mixing bowl. This includes the sugar. Break it up a little if necessary and stir everything together.
Whisk the eggs together in a separate bowl and stir in the melted butter. Now stir all the ingredients together and mix thoroughly. Add muffin cases to a 12 hole muffin tray.
Spoon out the batter evenly between their muffin cases. Sprinkle some oats over just before you put them in the oven.
Bake in the preheated oven at 400F for around 15 minutes. The pumpkin muffins should be golden and firm to the touch. A skewer inserted into the center should come out clean.
Allow to cool completely before serving – if you can wait that long!
Best Ever Pumpkin Muffins Recipe
- 1 3/4 cup plain flour
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup soft brown sugar
- 2 tsp baking powder
- 2 medium eggs
- 1/2 cup butter
- 1 cup of pumpkin puree
- 1 tbsp oats
- Preheat the oven to 400F. In a large mixing bowl combine all dry ingredients, including the sugar. Break up any large clumps of sugar if there are any.
- In another bowl melt the butter and whisk in the eggs and pumpkin puree. Make sure it is well combined.
- Add the pumpkin mixture to the dry ingredients and mix very well. You can use a hand mixer if you find this easier.
- When the batter is smooth prepare a 12 cup muffin tray with paper cases.
- Spoon the mixture evenly between the cases and sprinkle with oats t decorate on top.
- Bake in the preheated oven for 15 minutes. A skewer inserted should come out clean. Return to the oven if they need a few more minutes but be careful not to overbake.
- Cool for 5 minutes in the muffin pan before transferring to a wire rack to cool completely.