These Thermomix Pumpkin Spice Muffins are delicious and full of autumnal flavours. Perfect for that pumpkin spice fix.
My daughter loves everything Pumpkin Spice, and so we spend a lot of time experimenting with different recipes. These are some of her favourites and both my kids love these in their lunch boxes.
If you live outside of North America, it can be hard to find both pumpkin spice and canned pumpkin.
You can find my Homemade Pumpkin Spice Mix here. Make up a jar and keep it in the pantry for whenever you want to make these.
I also use it to make Thermomix Pumpkin Spice Syrup, which goes in both my Thermomix Pumpkin Spice Latte and my Thermomix Pumpkin Spice Iced Coffee.
Ingredients
This recipe uses the following ingredients. Exact ingredient quantities can be found in the recipe card at the bottom of the post.
- Butter
- Brown sugar - you can replace with white sugar, but I find that brown sugar gives a softer muffin.
- Eggs
- Milk
- Pumpkin Puree - canned pumpkin is best for this. Make sure it is pure pumpkin. This can be hard to find outside of North America, but you can buy it online. This is the brand I use (shop around for the best price). Alternatively, you can make your own using this Thermomix Vegetable Puree recipe but I would recommend passing it through a sieve once you have made it to ensure it is extra smooth.
- Plain flour - you can replace with self-raising flour and skip the baking powder.
- Baking powder
- Pumpkin Spice - this can also be hard to find outside of North America. However, it just uses a few common spices so easy to make your own. You can find my homemade pumpkin spice mix here.
- Salt
How to make Pumpkin Spice Muffins in the Thermomix
Full step-by-step instructions can be found in the recipe card at the bottom of the post.
Making these muffins is super quick and easy:
Start by melting the butter, which takes around 2 minutes.
Then just add in all the other ingredients and mix together for 30 seconds.
Now you just need to divide it into a muffin tin that has been lined with cupcake liners.
I find it quickest and easiest to use an ice cream scoop for this and it also makes sure the muffins are an even size.
Now bake them in the oven for around 20 minutes, or until a knife comes away clean.
Once cooked, leave them to cool on a cooling rack, or enjoy them while still warm.
For an extra treat, brush them with a little melted butter and then dip them in some cinnamon sugar (just caster sugar mixed with a little cinnamon) before serving.
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Thermomix Pumpkin Spice Muffins
Equipment
- Cookie Scoop
- Cupcake Liners
Ingredients
- 125 g butter
- 160 g brown sugar
- 2 eggs
- 50 g milk
- 4 tablespoon pumpkin puree
- 280 g plain flour
- 2 teaspoon baking powder
- 2 tsp pumpkin spice
- ¼ teaspoon salt
Instructions
- Pre-heat oven to 180 C / 360 F. Prepare a muffin tin with cupcake liners.
- Add butter to bowl. Melt for 2 minutes / 60 degrees / speed 2. Check that butter is fully melted. If not, repeat for 1 more minute.
- Add sugar, eggs, milk, pumpkin puree, flour, baking powder, pumpkin spice and salt to the bowl. Mix 30 seconds / speed 4.
- Use a large cookie/ice cream scoop to divide the mixture into the prepared muffin tin.
- Bake in the oven for 20 minutes, or until a knife comes away clean when inserted into the middle of a muffin.
- Allow to cool for a couple of minutes in the tin then transfer to a cooling rack to cool completely.
- For an extra treat, brush each muffin with a little melted butter and then dip it into some cinnamon sugar (2 tablespoons of caster sugar mixed with ½ teaspoon cinnamon) before serving.
Notes
- If you can't find Pumpkin Spice, it is very easy to make your own - find my Homemade Pumpkin Spice recipe here.
- Canned Pumpkin Puree is best for making the syrup. However, it can be hard to find in stores outside of North America. You can often find it online, or you can make your own using my Thermomix Vegetable Puree recipe - you should probably also use a mesh sieve to make it even smoother.
- These muffins freeze really well and so are great for batch-making. Store them in an airtight bag or container in the freezer for up to 3 months.
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