Halloween Pumpkin Muffins

This Italian Family
by This Italian Family
9 muffins
1 hr 5 min

Halloween is nearly here and here is a sweet recipe for pumpkin muffins. You can also make it with butternut squash!


These little guys won’t win any beauty contest, but flavour-wise they are probably the best muffins I’ve ever made!!! Honestly, you have to believe me on this one, they taste incredible!

They are also dairy-free and have no refined sugars, so they are great to give to the kids tomorrow on Halloween!!!


I made these the other day and were literally all gone within 5 minutes! I got a request today to make them agan. Yes, they really are that good!!!!


They are delicious eaten as they are or for an extra treat and some Halloween fun, what I did was made some mini-muffins with some of the batter. I whipped up a cream cheese frosting and used chocolate chips to form the eyes of the little ghosts as seen in the pictures 👻


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Recipe details
  • 9  muffins
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients

  • 1lbs of pumpkin or butternut squash (weighed raw)
  • 3tbsp olive oil
  • 2tbsp honey
  • 1 egg
  • 2tbsp almond milk
  • ½ tsp bicarbonate soda
  • ½ tsp vanilla extract
  • pinch of salt
  • 1 tsp pumpkin spice
  • 3/4 cup plain flour (can use wholemeal)
  • 1/4 cup oat flour (you can process oatmeal or rolled oats to make this)
  • Cream cheese frosting (optional)
Instructions

Roast the pumpkin, skin on, or squash for 30 minutes at 390F simply by putting it into a baking dish with a drizzle of vegetable oil on top and popping it into the oven till soft. Leave it to cool slightly (I did this step the evening before, putting the squash in the oven together with dinner).
Discard the seeds with a spoon and scoop out all the flesh from the skin. Blend till smooth in a food processor or with a stick blender. You should get about 4oz of smooth puree.
Mix the pumpkin puree with the honey, oil, milk and egg.
Add the bicarbonate of soda, vanilla extract, mixed spice and salt.
Fold in the two types of flour until just combined. Don’t overmix it!
Fill some muffin cases (or mini-muffin moulds) by ⅔ and bake at 320F for 20-25 minutes.
Leave to cool on a rack before eating. Add frosting on top if desired once cool.
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Comments
  • Mai5395092 Mai5395092 on Nov 02, 2022

    What do you mean by “mixed spice”? Cinnamon, nutmeg, ginger, and/or…? Some direction or suggestions would be helpful.

    • See 1 previous
    • This Italian Family This Italian Family on Nov 03, 2022

      Hi. Here in the UK you can buy something that is called "mixed spice" but Shirley is right, looking at ingredients it's like Pumpkin Spice. Thank's for pointing out, I will clarify on the recipe.

  • Cso51108026 Cso51108026 on Nov 03, 2022

    Okay, I am SO ABOUT TO TRY THIS: my daughter is dairy- and gluten-free!!! Are you talking #pound of RAW or COOKED squash??? To keep gluten-free, I can sub masa harina... But the raw v cooked weight can be substantial...


    HELP???

    • This Italian Family This Italian Family on Nov 03, 2022

      Good question. It's weighed raw. It's basically just 1 full butternut squash (peeled and de-seeded). I have now clarified on the recipe too.

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