Easy Weeknight (or week-morning!) Pumpkin Muffins

It's finally that time of year again where we have the excuse to bake (and eat!) handfuls of these delicious Pumpkin Cinnamon muffins. Whether it be for breakfast, an afternoon snack, or a wonderful addition to that first autumn bonfire, these easy-to-make muffins will be your favorite fall food staple.


  • 1 C plain flour
  • 2 tsp baking powder
  • 1 tbsp ground cinnamon (or 2 tsp pumpkin spice)
  • 1/2 C caster sugar
  • 1/4 C soft light brown sugar
  • 1 C pumpkin purée (from a can or homemade – see 'goes well with' below)
  • 2 large eggs
  • 1/2 C slightly salted butter, melted
  •  (optional) dried or candied orange slice for garnish

    STEP 1 Heat the oven to 375 .  Line a 12-hole muffin tin with our parchment muffin cups. Mix flour, baking powder, cinnamon and both sugars together in a large bowl being mindful to break up any lumps of brown sugar as you go.

    STEP 2   Whisk the purée and eggs together, then add mixture to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.

    STEP 3.   Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.


Never boil a vegetable again...