Pumpkin Muffins

Pumpkin Muffins

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Add a tasty twist to your next batch of muffins with the flavour of pumpkin. Use our easy-to-follow recipe to mix savoury and sweet with delicious results.

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  • Small Knob of Lactofree Spreadable
  • 100 g Soft Brown Sugar
  • 225 g Pumpkin Pureed
  • 1 tbs Cup of Golden Syrup
  • 2 Egg White
  • 170 g Plain Flour
  • 50 g Polenta
  • 1 tsp tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp tsp Bicarbonate of soda



Preheat oven to 200ºC/Gas Mark 6.

Use a paper towel to grease the muffin tray with Lactofree® spreadable.

In a large bowl mix together the prune puree, brown sugar, golden syrup, pumpkin and egg whites. Stir them all together with a wooden spoon until well mixed.

In another bowl mix together the flour, polenta, cinnamon, nutmeg and bicarbonate of soda.

Add the wet ingredients to the dry. Use a tablespoon to mix the ingredients gently. This will make sure your mixture stays light.

Use a teaspoon to divide the mixture equally into the muffin tray. Bake the muffins for 20-25 minutes.

Leave the muffins in the tray until they are cool, and then turn out.

Decorate with Halloween themed icing.


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