Recipes // The one with the pumpkin muffins

Autumn feels like it’s been a long time coming this year and even now that it’s been overcast and rainy for the last couple of days, it is still not cold enough for chunky knits. But I think I’ve waited long enough for baking with pumpkin especially as I’ve also managed to hunt down some baby boos this year!

I am forever trying to recreate the perfect pumpkin loaf which happens to be the one from Loeb’s Boathouse in Central Park, New York.  I’ve even emailed them asking for their recipe but didn’t get a response! I decided to make this year’s version into muffins and adding a sugar topping like the one on my blueberry muffins. I love this recipe for it’s one bowl easiness and hardly any clearing up to do afterwards.

Autumnal Pumpkin Muffins
Makes 18


  • 1 x tin of pumpkin puree (425g) – you could also use cooked and pureed fresh pumpkin if you have some leftover from pumpkin carving
  • 120ml vegetable oil
  • 3 large free range eggs (I always use Waitrose blacktail eggs)
  • 330g sugar – I use a mixture of golden caster sugar, dark brown sugar and normal caster sugar but you can use whatever you have but obviously brown and golden caster sugar will give it a deeper taste than just caster sugar on its own
  • 295g plain flour
  • 3/4 teaspoon bicarbonate of soda
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon fine salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon of freshly grated nutmeg
  • Large pinch of ground cloves
  • For the topping: 1 1/2 tablespoon of granulated sugar and 1 teaspoon cinnamon


  1. Heat the oven to 160C. Use 2 x 12 cup muffin/cupcake tin for 18 cakes and line with muffin liners (cupcake liners will be too small).  You could also use half the mixture for a medium size loaf and a few muffins with the leftover batter.
  2. Put the pumpkin, oil, eggs, and sugar in a large bowl and whisk until smooth – no need to get the electric mixer out, you can just use a normal hand whisk for this.
  3. Sift in the flour, bicarb, baking powder, salt and spices into the pumpkin mixture and mix again until all the flour has been incorporated.
  4. Put the remaining sugar and cinnamon into a small cup or bowl and mix together, put to one side.
  5. Divide equally into the liners and then using a teaspoon, sprinkle a little of the sugar cinnamon evenly on top of each of the muffins.
  6. Bake for about 30 mins, depending on how your oven bakes, you may want to turn them halfway through cooking. They are ready once your tester comes out nearly clean but it doesn’t need to be bone dry as this is a slightly moister cake anyway.
  7. Cool in the tin for a while before removing and eating. I quite like eating them warm but they are nice cold too and keep well for a few days in a tin.

As mentioned above, I did try a few of these with some dark chocolate chips but both myself and my husband agreed that they were unnecessary as they were delicious without them and kind of overpowered the pumpkiny flavor.

I’d love to know if you end up making them and if you enjoyed them as much as we did!

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