Studded with chocolate chips, these pumpkin spice muffins are made with wholemeal flour and less than half the sugar than regular muffins, making them a great guilt-free breakfast option. And bonus, while these bake, they’ll fill the house with the nostalgic aroma of Autumn. Hmmmmm.
You can make these with pumkin purée from a tin or you can roast a cooking pumpkin, blend down the flesh and use the same amount of that.
These muffins are freeze-able and the recipe is easily doubled so you can make enough to last the whole season through! If you do freeze them, they can be quickly defrosted in the microwave before being briefly reheated in the oven or air fryer.
If you have a toddler, weaning baby or fussy eater and are wondering how to adapt this recipe for your family, see here >
The Stars of my Pumpkin Spice Breakfast Muffins
The Pumpkin Purée
How to Roast a Pumpkin
Preheat the oven to 180°c/160° fan/350ºf/gas mark 4 and line a baking tray/sheet with baking paper. Slice a cooking pumpkin in half lengthways. Use a spoon to scoop out the seeds and strings. Place the halves, flesh side down on the baking tray and brush with the oil. Use a fork to pierce the skin a few times. Roast for 50 minutes, or until soft. Set aside until it is cool enough to handle - about 10-15 minutes. If the flesh is coming away from the skin, you can use a large serving spoon to scoop out the flesh in big chunks. If not, it’s usually best to turn the pumpkin halves over and peel the skin off with the help of a spoon. Roughly chop, transfer to your blender or food processor and blend into a smooth puree.
Using wholemeal / wholewheat flour is healthier than using white as it contains more vitamins, minerals and fibre.
I’ve kept the sugar content of these muffins low so they are suitable for enjoying at breakfast time. You can make them with granulated sugar, or the healthier unrefined sugar alternative, maple syrup.
How to Serve
We just love to eat these warm with a slather of unsalted butter - try it! You won’t be disappointed.
Making my Pumpkin Spice Breakfast Muffins
Watch me make my Pumpkin Spice Breakfast Muffins step-by-step here, before or as you bake.
QUICK TIP: don’t open the oven door in the first ¾ of the cooking time as that could effect the rise of your muffin tops.
FAQ’s For My Pumpkin Spice Breakfast Muffins
Can I prepare this Pumpkin Spice Breakfast Muffins in advance?
Yes, you can prep the butter and sugar the night before and leave it in the saucepan at room temperature overnight. You can also measure out the rest of the dry ingredients into a medium prep bowl and cover, leaving that at room temperature overnight.
Can I feed more people with this recipe?
Definitely! Doubling the recipe is easy, you’ll just need two muffin trays.
How can younger children help make it?
This is a great bake for the kids to be involved with all the way through.
What can I do with any leftover pumpkin puree?
Doubling the muffin recipe is a great way to minimise pumpkin purée leftovers. The muffins freeze well and can be defrosted in the microwave then briefly reheated in the oven or air fryer. You could also use any leftover pumpkin purée in my Pumpkin Spice Oat Pancakes or make a pumpkin spice coffee.
Can I Store Pumpkin Spice Breakfast Muffins leftovers?
You can store any Pumpkin Spice Breakfast Muffins leftovers in an air-tight container or resealable food bag for up to 4 days (cook day + 3) at room temperature. You can also freeze them, just defrost overnight at room temperature or do it quickly in the microwave that morning. Then, just reheat in the oven at the same temperature for 7 minutes, or in the air fryer on 180ºc / 350ºf for 4 minutes.
For more on safe food storage and reheating read here >
What diets is this recipe suitable for?
My Pumpkin Spice Breakfast Muffins are nut-free (just make sure if you use tinned pumpkin purée that it states it does not contain nuts).
Making My Pumpkin Spice Breakfast Muffins Suitable for Baby Weaning
If you’ll be sharing with a baby or toddler, use maple syrup instead of granulated sugar and leave out the salt. Serve the muffin whole.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. For more info on how I keep my family meals suitable for baby weaning, read here >
You might also like…
Together to Eat is reader-supported. I may earn a small commission from anything bought through links found here.
PUMPKIN SPICE BREAKFAST MUFFINS
- Scales/measuring cups
- Small measuring jug
- Can opener
- 12 cup muffin / cupcake tin (or 1 x 6 jumbo cup)
- 100 g unsalted butter
- 70 g granulated sugar OR 125g maple syrup / ½ cup + 1 tablespoon
- 200 g pumpkin purée either from a tin or homemade (see notes)
- 2 eggs lightly beaten with a fork
- 150 ml milk of choice I use semi-skimmed
- 260 g wholemeal plain flour / whole wheat flour (US)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda / baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- A pinch of ground cloves
- 55 g choc chips or more to your liking
- Rolled oats preferably jumbo for sprinkling, optional
- Unsalted butter
- Preheat the oven to 170ºc/fan 150ºc/340ºf/gas 3. Grease or line a muffin tin with cases.
- Melt the butter and sugar in a medium saucepan over a medium heat.
- Remove from the heat and stir in the pumpkin purée using a balloon hand whisk.
- Next, stir in the milk and then egg until well combined.
- Add in the flour, salt, baking powder, bicarbonate of soda (baking soda US) and spices and stir until no flecks of flour remain.
- Fold through the chocolate chips briefly using a large metal spoon.
- Spoon the batter into the muffin cases, filling them about ¾ full. Finish with a sprinkling of rolled oats to the centre of each one if you like.
- Transfer to the oven and bake for 40-45 minutes or until a skewer comes out clean. If you are using a jumbo 6-cup muffin tray then you’ll need to bake the muffins for 45-50 minutes. Allow to cool for 10 minutes in the tray and then carefully remove and serve.