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Three ginger and pumpkin muffins in multicoloured muffin cases with one broken into and crumbled. Tried & Tested

Pumpkin and ginger muffins

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3 stars based on 2 ratings

These delicious muffins are made from low fat butter and half spoon sugar so you can enjoy them guilt free.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 250g 8⅞ oz Pumpkin peeled, chopped
  • 125g 4½ oz Half Spoon granulated sugar Half Spoon granulated sugar
  • 3 3 Egg(s) (free range)
  • 175g 6¼ oz Margarine
  • 350g 12½ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tbsp 1tbsp Ginger (ground)
  • 2tbsp 2tbsp Milk

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre heat the oven to 180°c (fan 160°c, gas mark 4). Place 12 muffin cases in a muffin tray.

  2. Classic mode Step 2

    Place the pumpkin in a food processor and whiz until quite finely chopped. Add all the remaining ingredients except the milk, and whiz until smooth. Add the milk gradually until you get a soft dropping consistency. Alternatively you could grate the pumpkin and beat in the remaining ingredients.

    Ingredients for this step

    • 250g 8⅞ oz Pumpkin peeled, chopped
    • 125g 4½ oz Half Spoon granulated sugar Half Spoon granulated sugar
    • 3 3 Egg(s) (free range)
    • 175g 6¼ oz Margarine
    • 350g 12½ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tbsp 1tbsp Ginger (ground)
    • 2tbsp 2tbsp Milk
  3. Classic mode Step 3

    Divide between the muffin cases and bake for about twenty minutes until firm to the touch.