Spiced pumpkin and pecan muffins

  • 15 mins preparation
  • 30 mins cooking
  • Makes 12 Item
  • Print


Spiced pumpkin and pecan muffins
  • 2 cup self-raising flour
  • 3/4 cup caster sugar
  • 1 cup pecans, chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cup pumpkin, mashed
  • 1 egg, at room temperature, lightly whisked
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 150 gram cream cheese, at room temperature
  • 75 gram butter, at room temperature
  • 1 teaspoon vanilla essence
  • 2 cup icing sugar


Spiced pumpkin and pecan muffins
  • 1
    Preheat oven to 180°C/160°C fan forced. Line a 12-hole (1/2-cup) muffin tray with paper cases.
  • 2
    Combine flour, sugar, nuts, cinnamon and nutmeg in a bowl.
  • 3
    Whisk pumpkin, egg, buttermilk and oil in a separate bowl. Pour wet ingredients into dry ingredients; fold together until combined.
  • 4
    Spoon mixture evenly into prepared tray. Bake for 30 minutes or until golden and a skewer inserted at centre comes out clean. Cool in tray for 5 minutes. Transfer muffins to a wire rack to cool completely.
  • 5
    Using an electric mixer, beat cream cheese, butter and essence in a bowl until light and creamy. Gradually beat in sifted icing sugar until light and creamy. Spread frosting over cooled muffins. Serve.


You'll need to cook 500g peeled, seeded pumpkin to make the mash. No buttermilk? Place 1 tablespoon freshly squeezed lemon juice in a measuring jug. Add enough reduced-fat milk to make 1 cup. Mixture will thicken slightly.