Go Back
–+ servings
three freshly baked pumpkin muffins on some white baking paper on a round plate

Pumpkin Muffins

Robyn
These soft and fluffy pumpkin muffins are made with fresh pumpkin and spiced with cinnamon. A quick orange drizzle makes them extra moist.
5 from 2 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course baking
Cuisine International
Servings 12 muffins
Calories 397 kcal

Ingredients
  

  • 220g (7.7oz) raw pumpkin grated
  • 2 eggs large
  • 175g (½ c + ⅓ c) soft brown sugar
  • 150ml (⅔ c) neutral oil vegetable oil or light olive oil
  • 1 teaspoon vanilla extract or vanilla essence
  • 200g (1⅓ c) plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • pinch salt
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 orange, zested approx ¾ tablespoon zest
  • 30g (⅓c) desiccated coconut
  • 75g (½c) sultanas

Orange syrup

  • 1 orange, juice approx 4 tablespoons orange juice
  • 50g (3 tablespoons) white sugar granulated sugar

Instructions
 

  • Preheat the oven to 180˚C fan / 200˚C / 356˚F / 392˚F.
  • Line a 12 tin muffin tin or cupcake tin with cupcake cases or muffin cases.
  • Using an electric whisk or stand mixer with whisk attachment, whisk the eggs with the brown sugar, oil and vanilla until light and fluffy and the sugar as dissolved.
  • In another bowl mix the flour with baking powder, bicarbonate of soda, salt, cinnamon, ground ginger and nutmeg.
  • Add this flour mixture to the whisked eggs and sugar and fold in with a spoon.
  • When the flour is nearly combined, fold in the grated pumpkin, orange zest, desiccated coconut and sultanas.
  • Spoon into the prepared muffin tins and bake for 16-18 minutes, until a skewer inserted into the middle of the muffin comes out clean.
  • Just before you take the muffins out of the oven - around the 15 minute mark - make the orange syrup.

Make the orange syrup

  • In a small saucepan combine the orange juice and sugar.
  • Heat over a low-medium heat, stirring, until the sugar has dissolved. Take it off the heat before it begins to boil.
  • Take the muffins out of the oven and leave in the tins for 2-3 minutes. Prick the tops of them all over with a toothpick or skewer then carefully spoon the orange syrup over the top of each muffin.
  • Leave for 5 minutes then transfer the muffins to a wire rack to cool completely.
  • If you are wanting to ice or frost the muffins, leave until they are completely cold.

Video

Notes

Nutritional info is based on a muffin with syrup drizzle but without icing or chocolate topping.
White chocolate top: melt 90g white chocolate either in the microwave or in a small heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water. I find Australian white chocolate can be particularly temperamental to work with, and I find Milky Bar, Nestle Plaistowe or Lindt to be the easiest to work with. Other makes tend to go grainy rather than melt. If you are in the UK, use Milky Bar, or supermarket own brand chocolate should be OK.
If you don’t want to ice the muffins a sprinkling of coconut looks pretty.
Pumpkin – grated fresh pumpkin keeps the muffins moist (think carrot cake).
Oil – a neutral flavoured oil, such as vegetable oil, or light olive oil. Making muffins with oil helps produce a soft crumbed muffin.
Soft brown sugar – this not only adds a caramel flavour but is another ingredient to help make your pumpkin muffins moist.
Spices – ground cinnamon, ground ginger and nutmeg. Feel free to use mixed spice or pumpkin spice instead.
Plain flour – or all purpose flour.
Eggs – size large.
Vanilla – vanilla essence or bean paste.
Orange – fresh orange. The zest is used to add flavour to the pumpkin sponge, and the orange juice is used for the orange glaze.
Granulated sugar if you are in the UK, white sugar if you are in Australia – for the orange glaze.
Sultanas – or raisins. I use sultanas as they are cheaper.
Make sure your oven is preheated to the right temperature. This will help keep the muffins soft and light.
Don’t over mix the muffin batter, a few small lumps of flour are ok! If you over mix the muffins can become tough.
Don’t top the muffins with the syrup as soon as they come out of the oven, as the syrup can burn if it comes in to contact with the hot tin.
Some varieties of pumpkin are more watery than others, and even these can vary by season, so if you have roasted the rest of the pumpkin and it is very watery, keep in mind that if you make muffins with it they could turn out a little more dense.
 

Nutrition

Calories: 397kcalCarbohydrates: 40gProtein: 9gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 27mgSodium: 180mgPotassium: 272mgFiber: 2gSugar: 23gVitamin A: 58IUVitamin C: 4mgCalcium: 75mgIron: 3mg
Keyword fresh pumpkin muffins, leftover pumpkin, pumpkin orange muffins

HAVE YOU MADE THIS RECIPE?

I'd love to see your creation!

Or just leave a comment below!