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Pumpkin muffins

Pumpkin muffins


These spicy teatime treats are easy to make, and freeze really well too – a great way to use up Halloween pumpkins!

  • Feeds 12 Feeds 12
  • Ready in 45 minutes

Each serving contains

  • Energy
    1154kj 276kcal
  • Fat
    Med 20%
  • Saturates
    Low 10%
  • Sugar
    Med 20%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 33g

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Big Bag Option


  • 250g Co-op self raising white flour, sifted
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 2 large Co-op British free range eggs
  • 150ml Co-op sunflower oil
  • 1 tsp vanilla extract
  • 100g Co-op Fairtrade light brown soft sugar
  • 100g Fairtrade golden caster sugar
  • 1 Co-op British pumpkin, peeled and chopped (seeds reserved), roasted and mashed or blitzed to make a purée
  • Co-op crème fraîche, to serve (optional)


  1. Preheat the oven to 180°C/fan 160°C/gas 4
  2. Line a 12-hole muffin tray with paper cases
  3. Mix the flour, mixed spice, cinnamon and ginger in a large bowl
  4. In a separate bowl, whisk the eggs, sunflower oil, vanilla and both sugars until you have a smooth batter
  5. Pour into the dry ingredients and mix until just combined
  6. Add the pumpkin purée and mix again until fully combined
  7. Spoon the mixture into the muffin cases, scattering the reserved pumpkin seeds on top and pushing in lightly
  8. Bake for 20 mins, or until the tops are golden
  9. Leave to cool on a wire rack for 15 mins, then serve with crème fraîche, if you like

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