Pumpkin Muffins

Pumpkin Muffins
9th October 2018

Pumpkin Muffins 

Delicious pumpkin muffins to bake at home and get into the Autumn spirit. We have also added some dairy-free vegan alternative ingredients. 


  • 60ml Vegetable Oil (plus extra for greasing)
  • 180g Self-Raising Flour 
  • 130g Wholemeal Flour 
  • 1 Tsp Baking Powder
  • ½ Tsp Bicarbonate of Soda
  • Pinch Salt 
  • 2 Free-Range Eggs (lightly beaten) *For a dairy-free, vegan alternative use ¼ cup of applesauce for each egg.
  • 375ml Milk *For a dairy-free, vegan alternative use Soya Milk, Coconut Milk or Rice Milk.
  • 1 Tbsp Honey *For a vegan alternative, use maple syrup.  
  • 240g Cooked Pumpkin (cut into ½cm cubes)
  • Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up.
  • Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt. (Reserve any wholegrain left in the sieve.)
  • Meanwhile in another bowl, mix the eggs, milk, honey and vegetable oil until well combined.
  • Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases.
  • Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.

For scarily good muffins available for delivery direct to your door, you must have a bite of our muffin range.... monster topped muffins and standard un-topped muffins available.