Pumpkin Muffins

35 votes

Turn leftover cooked pumpkin into these delicious pumpkin muffins. They're perfect for breakfast, a lunchbox treat or afternoon snack.

30 minutes
12 muffins

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  • 1 cup sugar
  • 1/2 cup + 1 tablespoon vegetable oil
  • 2 eggs, beaten
  • 1 2/3 cups flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup cooked pumpkin, cooled and lightly mashed


  1. Preheat your oven to 180°C and grease a 12 cup muffin tray.
  2. Combine sugar, oil and eggs in a large bowl and beat until completely mixed.
  3. Gently fold through the cooled pumpkin.
  4. In a separate bowl, mix the flour, salt, baking soda, nutmeg, and cinnamon.
  5. Add the dry ingredients to the sugar mixture and gently fold to combine. Be careful not to overmix.
  6. Spoon the mixture into the greased muffin tins.
  7. Place in the oven and cook for 15 – 18 minutes or until the spring back when lightly touched.
  8. Allow to cool slightly before eating.
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