Pumpkin nut muffins

Pumpkin nut muffins


  1. Preheat the oven to 180 C / Gas 4 and grease 24 muffin-tin cups.
  2. Sift together the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and ginger onto greaseproof paper.
  3. Beat together the eggs, buttermilk, melted butter, treacle, vanilla, sugar and pumpkin in a large bowl.
  4. Stir in the dry ingredients, all at once, just until moistened.
  5. Then it's time to fold in the almonds! Spoon into the prepared muffin tin, filling almost to the top.
  6. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm - that's when they're at their scrummiest!

From Blue Diamond Almonds.

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Use up your left-over pumpkin from Halloween to make these yummy muffins


250g plain flour
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
2 eggs
80ml buttermilk
75g butter, melted
1 tbs treacle
1/2 tsp vanilla extract
200g sugar
250g pumpkin puree
60g chopped almonds


Time: 10 minutes
Serves: 8-10
Nutrition: n/a