Spiced Pumpkin Muffins

What’s great about it

One of QCWA State Level Cookery Convenors, Mrs Milligan loves baking. These muffins can use up left over mashed pumpkin, and spiced with nutmeg and cinnamon they make the perfect winter treat.









Serves: 12            Prep time: 20 minutes                     Cook time: 20-25 minutes

Fruit and Veggies: ½ serve per portion


¾ cup self-raising flour
¾ cup wholemeal self-raising flour
½ teaspoon nutmeg
½ teaspoon mixed spice
½ cup firmly packed brown sugar
½ cup sultanas
1 egg
½ cup milk, reduced fat
¼ cup vegetable oil
1 cup pumpkin, mashed and cooled



PREHEAT oven to 180˚C and line a 12-muffin tin with paper liners or baking paper.
SIFT flour and spices into a bowl stir in sugar and sultanas.
BEAT egg, milk and oil together.
ADD pumpkin to egg mixture and combine well with a whisk.
ADD the dry ingredients to the wet ingredients and combine well.
SPOON mixture into muffin pans and bake 20-25 minutes or until skewer comes out clean.


Courtesy of Beverley Milligan, Millaa Millaa Branch

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