How To Make Pumpkin Muffins At Home?

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All the flavors of fall wrapped up in a perfect melt-in-your-mouth pumpkin muffin! They're easy to make and delicious served with warm cider, a cup of hot cocoa or of course a classic cold glass of milk.

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  • Course: Desert
  • Cuisine: American
  • Prep time:  30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes

INGREDIENTS: 

MAKES 14 
  • 115g/4oz/½ cup butter or margarine, at room temperature 
  • 150g/5oz/⅔ cup soft dark brown sugar 
  • 60ml/4 tablespoon black treacle (molasses) 
  • 1 egg, at room temperature, beaten  
  • 225g/8oz cooked or canned pumpkin 
  • 225g/8oz/2 cups plain (all-purpose) flour 
  • 1.5ml/¼ tsp salt 
  • 5ml/1 tsp bicarbonate of soda (baking soda)
  • 7.5ml/1 ½ tsp ground cinnamon 
  • 5ml/1 tsp freshly grated nutmeg 
  • 25g/1oz/2 tablespoon currants or raisins

STEPS: 

  1. Preheat the oven to 200°C/400°F/Gas 6. Grease 14 muffin cups or use paper cases. 
  2. With an electric mixer, cream the butter or margarine until soft. Add the sugar and molasses and beat until light and fluffy. 
  3. Add the egg and pumpkin and stir until well blended. 
  4. Sift over the flour, salt, bicarbonate of soda, cinnamon and nutmeg. Fold just enough to blend; do not overmix. 
  5. Fold in the currants or raisins. 
  6. Spoon the mixture into the prepared muffin cups, filling them three-quarters full.
  7. Bake until the tops spring back when touched lightly, 12-15 minutes. Serve warm or cold..

Nutrition Servings: Amount Per Serving

Calories: 254 kcal | Fat: 11g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 203mg | Potassium: 110mg | Carbohydrates: 37g | Fiber: 1g | Sugar: 22g | Protein: 3g | Vitamin A: 3204IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg;