Get in the Halloween spirit with these pumpkin muffins from the Batch Lady

I BATCH-bake these yummy pumpkin muffins every autumn and keep them in the freezer for whenever I fancy something sweet.

Get the kids involved.

Pumpkin muffins (makes 12)

Prep time: 10 mins

Cooking time: 30-35 mins


  • 150g light brown sugar
  • 150g butter or margarine
  • 3 eggs
  • 150g self-raising flour
  • 2 tsp cinnamon
  • Half a 425g tin pumpkin puree
  • 1 heaped tbsp demerara sugar
  • Cinnamon

METHOD: Preheat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cases.

In a large mixing bowl, add the sugar and butter.

Using an electric whisk or wooden spoon, cream the mixture until it is light and fluffy.

Next, add in the eggs and combine, then sieve the flour and cinnamon into the mixing bowl and combine well.

Finally, stir in the pumpkin puree.

In a small bowl, add the demerara sugar and a good shake of cinnamon.

Portion batter between the 12 muffin cases and sprinkle a little of the demerara and cinnamon mix over the top of each muffin.

Bake muffins for 30-35 minutes until cooked through and golden.

Ready to freeze: Once cooked, leave them to fully cool before freezing in a labelled reusable freezer bag.

Ready to eat: Remove from freezer and allow 30 mins to reach room temperature.

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