These cinnamon-scented muffins are delicious warm from the oven. Serve them with big mugs of coffee or hot chocolate, or with custard for pudding!


  • 200g diced pumpkin

  • 300g plain flour

  • 3 teaspoons baking powder

  • 1½ teaspoons ground cinnamon

  • 150g caster sugar

  • 4 tablespoons sunflower oil

  • 2 tablespoons milk

  • 3 eggs

  • 150g natural yoghurt

  • 50g raisins

  • Demerara sugar to sprinkle on top


  • 1.

    Line 12 sections of a deep muffin tin with paper cases. Steam the pumpkin pieces above a saucepan of boiling water for five minutes until just tender.

  • 2.

    Put all the dry ingredients (except the Demerara sugar) in a large mixing bowl. Mix the oil, milk and eggs together then add to the dry ingredients along with the yoghurt. Roughly fork the ingredients together.

  • 3.

    Add the steamed pumpkin and raisins. Stir until just mixed then spoon into the paper cases. Sprinkle with Demerara sugar and bake in a preheated oven, 200c/gas mark 6 for 15-20 minutes until well risen and golden.

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Posted by NB2Report
I like baking recipes that do not use butter. I skipped the demerara sugar as I didn't have any. Also replaced the castor with brown sugar and added 1 tsp of ginger powder. They turned out nice.