Pumpkin Muffins Recipe
with Orange and Poppy Seeds

Make a soft and spicy pumpkin muffins recipe when your friends come round.  It won’t take long.

Pumpkin Muffins Recipe

We are all so busy these days, it’s always difficult to make time for friends, or those great ‘girlie’ chats that you sometimes need to chew the fat and have a good old moan, or even talk about any nonsense that comes to mind.

Once a month I try to catch up and have a few friends round for coffee in the morning, or a quick brunch, but I do find coffee breaks easier – I can muster up a few muffins or cookies without a lot of effort, and more importantly, not tons of washing up!

We had a great time at our last get together – nostalgia set in, interspersed with some silly jokes – you would have thought that I had laced the coffee with some form of alcohol, there was so much giggling! One of my friends who has young children told a joke that they had brought home from school, so I am about to share this dreadful one with you…

‘There were 2 cakes talking to each other. One turned to the other and said ‘What’s up cake? The other turned and said ‘Muffin much’. Get it?

Sorry about that!

Now the yummy pumpkin spice muffin recipe....

Serves:                    12 large, 15 medium or 30 small muffins
Preparation Time:  10 minutes
Cook Time:              20-25 minutes


3 cups/14oz/375g all purpose flour
1 ½ tbsp pumpkin pie spice
2 tsp baking soda
1 can (15oz/420g) pure pumpkin (or use fresh pureed)
1 tsp salt
3cups/1½lb/750g sugar (granulated)
4 large eggs
½ cup/4fl.oz vegetable oil
½ cup/4fl.oz orange juice (fresh or from a carton)
Poppy Seeds (optional)

How to make this Pumpkin Muffins Recipe:

Heat oven to 350°F/180°C/Gas mark 4

Grease or line 2 muffin tins (do try the tulip cases, they give a real professional touch.  You can see them below from Amazon).

Mix the flour, pumpkin pie spice, salt and baking soda together. In a separate bowl, combine the sugar, pumpkin, eggs, oil and juice together.

Beat until completely blended, then add the flour mixture and stir until mixed.  Add some poppy seeds at this stage if you like.  Fill the muffin cases to about ¾ full.

Bake for 25 minutes or until a wooden skewer inserted into the centre of a muffin comes out clean. Cool for 5 minutes in the tin and then place on a wire baking tray to cool completely.

Tip: You can ice these muffins for children if you want to – for real indulgence, would suggest a coffee and walnut butter icing for adults, but then they will probably only eat one!

Lots more pumpkin muffins to choose from . . . .

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