Let’s bake! These Pumpkin Muffins are perfect for Halloween.

  • Serves: 12 people
  • Prep time: 15 minutes
  • Cooking time: 30 minutes
    • American
    • Dairy Free
    • Vegetarian

    Pumpkin Muffins

    Recipe Information

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    400g pumpkin flesh

    200ml Del Rivo orange juice with bits

    125g sweetvine sultanas

    300g The Pantry plain flour

    250g The Pantry caster sugar

    1 tsp stonemill salt

    1 tsp The Pantry bicarbonate of soda

    1 tsp The Pantry baking powder

    1 tsp stonemill ground cinnamon

    50g The Pantry walnut pieces

    1 270g jar Bramwells apple sauce

    3 large eggs


    1.  Preheat the oven to 350°F/180°C/Gas Mark 4.

    2.  Chop the pumpkin flesh up into pieces and cook in a saucepan with the orange juice for about 10 minutes - until soft. Then puree in a food processor or with a stick blender.

    3.  In a mixing bowl add the pumpkin puree, the apple sauce, walnuts and sultanas and mix well.

    4.  In another bowl add all the dry ingredients - flour, caster sugar, baking powder, salt, bicarbonate of soda and cinnamon - mix well.

    5.  Then whisk the eggs together and add to the pumpkin mix.

    6.  Then add this mix to the dry ingredients, mixing well.

    7.  Line a 12 hole muffin case with paper cases - divide the mixture between the cases - you may have enough to make another 6 more depending on the size of the tray.

    8.  Bake for 30 minutes - until risen and when a skewer inserted into the centre comes out clean.