There’s something about autumn that makes us want to get baking! With crisp mornings, cosy jumpers and pumpkins everywhere, it’s the perfect time to fill the kitchen with the warming smells of cinnamon, ginger and freshly baked treats.
Here at Valley View Farm, pumpkin season is extra special to us because our pumpkins are grown right here onsite by our family. They take plenty of love, care and hard work to grow, so we love finding new ways to celebrate this wonderful autumn favourite.
Today, we're sharing a delicious recipe for homemade pumpkin spiced muffins. They're soft, moist, full of warming spices and perfect for enjoying with a cup of tea or coffee.
So, pop the kettle on, get the mixing bowl out and let's get baking!
🎃 Ingredients
Makes 12 muffins
- 250g plain flour
- 150g light brown sugar
- 200g pumpkin purée
- 100ml vegetable oil
- 2 medium eggs
- 60ml milk
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp vanilla extract
- A pinch of salt
Optional topping
- A little demerara sugar for a crunchy top
- A light dusting of cinnamon once baked
👩🍳 Method
Step 1: Get ready to bake
Preheat your oven to 180°C conventional or 160°C fan. Line a 12-hole muffin tin with paper cases.
Step 2: Mix the dry ingredients
In a large mixing bowl, combine the flour, brown sugar, cinnamon, ginger, nutmeg, baking powder, bicarbonate of soda and salt. Give everything a good stir to distribute those lovely autumn spices evenly.
Step 3: Mix the wet ingredients
In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, milk and vanilla extract until everything is well combined.
Step 4: Bring it all together
Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
Try not to overmix the batter, as this will help keep your muffins light and fluffy. Don't worry if the mixture looks a little lumpy — that's absolutely fine!
Step 5: Fill your muffin cases
Divide the mixture evenly between the 12 paper cases, filling each around two-thirds to three-quarters full.
If you'd like a little crunch on top, sprinkle over a pinch of demerara sugar before baking.
Step 6: Bake to perfection
Place the muffin tin in the oven and bake for approximately 20–25 minutes, or until the muffins have risen and a skewer inserted into the centre comes out clean.
Leave them in the tin for a few minutes before transferring to a wire rack to cool.
Step 7: Time for a taste!
Once cooled slightly, your pumpkin spiced muffins are ready to enjoy!
Serve them warm or at room temperature with your favourite hot drink. For an extra autumn touch, add a light dusting of cinnamon before serving.
🍂 Our Top Tips for Lovely Pumpkin Muffins
Choose the right pumpkin. Use plain pumpkin purée rather than sweetened pumpkin pie filling. If making your own purée, ensure it isn't too watery.
Don't overmix. Gently folding the ingredients together helps create a soft, tender muffin.
Make them your own. If you fancy a little extra texture, you could add chocolate chips or chopped pecans to the mixture.
Store them properly. Keep your cooled muffins in an airtight container at room temperature and enjoy within 2–3 days.
If you're using a pumpkin from our patch, remember to choose one suitable for cooking, as not all decorative pumpkins are intended to be eaten.
A Little Taste of Autumn from Valley View Farm ❤️
We hope you enjoy giving these pumpkin spiced muffins a try at home. They're a lovely way to celebrate the season, get the family involved in a little baking and make the most of autumn's favourite flavours.
And if all this talk of pumpkin and coffee has left you craving a little treat, why not pop along to Bea's Coffee Barn and see us?
From our family at Valley View Farm to yours, happy autumn baking! 🎃☕🍂
0 comments