Oat Pumpkin Muffins

As autumn creeps up, make use of those abundant pumpkins by boiling down the flesh to make pumpkin puree, great for so many recipes like this one. Alternative use puree from a tin.


  • 4 heaped tbsp pumpkin puree
  • 3 eggs (can sub for flax eggs)
  • 50g fruit sugar or maple syrup (optional)
  • 90g of soft butter (can sub for melted coconut oil)
  • 150g of self raising flour*
  • 200g of regular porridge oats*
  • 100ml milk (cows or plant based)
  • 1 tsp of vanilla extract
  • 2 tsp of baking powder
  • 2 tsp ground cinnamon

*Or substitute for a Gluten free alternative


Preheat a fan assisted oven to 180d/360f and line a 12 hole muffin tin with paper cases.

Add all of the ingredients to a large bowl and mix till just combined. Be sure not to over mix.

Spoon into the muffin cases, top with a little sprinkling of oats and bake for 15-20 minutes till risen well and inserted knife comes out clean.

Suitable from 6 months, cut into quarters to serve. Can be frozen for up to 4 months.

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