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Pumpkin spice muffins

  • 20 minutes
  • 25 minutes
  • Makes 16-18
Pumpkin spice muffins

Nicola makes these muffins with the pumpkins that grow so easily in her well-cared-for garden.


  • 1¾ cups flour
  • 1½ cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup mashed cooked pumpkin
  • ½ cup soy milk
  • ½ cup vegetable oil
  • 2 tablespoons treacle or golden syrup


  1. Preheat the oven to 200ºC. Grease 16-18 muffin cups or line with paper patty cases.
  2. Into a large bowl sift the flour, sugar, baking powder, cinnamon, ginger, allspice and cloves with a good pinch of salt. Make a well in the centre. In a jug beat together the pumpkin, soy milk, oil and treacle or golden syrup. Pour into the well and stir gently to mix. Do not beat as the muffins will peak when cooking. Divide the mixture evenly between the prepared muffin tins.
  3. Bake in the preheated oven for 20-25 minutes or until cooked. Serve warm or ice with an orange icing and serve cold.

Cooks Tips

Variation: - Add ¼-¾ cup chopped moist dried prunes - they taste delicious with pumpkin.

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