Spiced Pumpkin Muffins

Preparation info
  • Makes


    • Difficulty


Appears in
Café Cooking: From The Parlour to Cambo Gardens

By Gillian Veal

Published 2024

  • About

You can make these with roasted and puréed pumpkin or squash, but I actually prefer tinned pumpkin purée from the baking aisle as you get a much more pronounced flavour.


For the Dry Mix

  • 350 g self-raising flour
  • 2 tsp baking powder
  • pinch <


Preheat the oven to 200°C (180°C fan).

Mix together all the dry ingredients in a large bowl.

Put the wet ingredients into a jug and blitz with a stick blender until combined. Add the mixture to the dry ingredients and stir or fold eight times with a metal