Pumpkin and Apple Muffins

  • Servings: 12
  • Difficulty: Easy
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  • 1 pumpkin for purée – we use a red kabocha type when baking. You will need 300g of pumpkin purée for this recipe
  • 125g unsalted butter, melted
  • 180g caster sugar
  • 3 eggs, lightly beaten
  • 325g self-raising flour
  • 1 large handful blackberries
  • 1 apple peeled, cored and thinly sliced
  • brown sugar


  1. Pre-heat the oven to 180C/ 160C fan/ 350F/ gas mark 4.
  2. Begin by lining a muffin tray with 12 cases or, like us, use a silicon muffin tray.
  3. Next up make the pumpkin purée. Slice the pumpkin in half and place the two halves flesh down, skin up, in a roasting tin. Roast in the oven for 40 minutes or until soft. Remove from the oven and leave to cool a little before scooping out the flesh from the skin, discarding the seeds. Using a fork, mash the pumpkin into a smooth, purée consistency. You could also use a food mixer to blitz it up, but a fork is a lot less washing up! You will only need 300g of pumpkin for this recipe but any left over can be added to soup or other bakes.
  4. Now for the batter! Mix the melted butter and caster sugar in a bowl using a wooden spoon.
  5. Add in the pumpkin purée and eggs and fold in the flour until no dry flour remains.
  6. Finish by stirring in a good handful of blackberries.
  7. Divide the mixture between the 12 cases or silcone tray. Top each muffin with a thin slice of apple and a sprinkling of brown sugar.
  8. Bake in the pre-heated oven for 30-35 minutes until golden brown and cooked through.
  9. Now watch while they disappear from the cooling rack and smiles appear on once-hungry faces!

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