Love these pumpkin muffins to make from pumpkin flesh. These are great for using up the bits that get cut out or simply from small pumpkins that you plan to eat!


60ml vegetable oil 

125g sugar

2 large eggs

200g pumpkin puree (either bake and blend or boil, drain and blend)

225g plain flour

3/4 tsp baking powder

1/2 tsp bicarb of soda

60g choc chips (dark or milk)

sprinkle of cinnamon and nutmeg (upto 1/4 tsp for each spice depending on how strong you want the flavour)

Preheat the oven to 180 degrees C and line a 12 hole muffin tin with cases.

If using a mixer simply put everything in a bowl together except for the choc chips and mix until combined. 

pour the mixture into the muffin cases and divide the choc chips equally between each. Push at least half of the choc chips below the surface with a cocktail stick or the end of a spoon. It's not essential to do it this way but with 2 children I like to make things as equal as possible to avoid the inevitable fighting!

Bake for around 15-20 minutes or until they start to turn golden brown.  

Back to recipe list


make lots of pumpkin puree and freeze it in 200g portions so you can make more of these whenever you like!

October 22, 2020 — Suzanne Moore

Leave a comment

Please note: comments must be approved before they are published.