Spiced Pumpkin & Ginger Muffins

Spiced Pumpkin Muffins, Kitchen to Table, Yamba

We have been enjoying these muffins for morning tea recently and thought you would enjoy them too. They are a healthy baked treat, are gluten-free and freeze well so are great to have on hand. Simply warm them before serving on their own or with a little of the ginger butter on the side. Yum!

3 cups (365g) almond meal
3 eggs
1/2 cup honey
1 cup pureed pumpkin (about 400g of raw, peeled pumpkin which has been steamed for 10 minutes or until tender)
1 tsp baking powder
1/2 tsp salt
2 tsp Herbies ‘fragrant sweet spices‘ (or mix together 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger)
1 tsp fresh grated ginger

Ginger butter
100g softened butter
60ml honey
1/2 tsp ground cinnamon
1 tsp fresh grated ginger


  1. Preheat the oven to 170C (fan-forced) and line a 12 hole muffin pan with muffin papers.
  2. Place the eggs, honey, pumpkin and fresh ginger in a bowl and whisk to combine.
  3. Add the almond meal, baking powder, salt and spices and mix well to combine. The batter should be quite thick so that you can dollop it – add a little more almond meal, a tablespoon at a time, if you feel it needs it.
  4. Spoon the batter into the lined muffin tray.
  5. Bake for 25-30 minutes or until the tops of the muffins spring back when touched or a skewer inserted in the centre of the muffin comes out clean. Remove from the oven and transfer to a cooling rack.
  6. For the Ginger Butter – combine the butter, honey, cinnamon and ginger in a small mixing bowl and beat until smooth and combined. Taste and adjust to suit your preference – add a little more cinnamon or fresh ginger or honey. Transfer to a serving dish or sealed container. The flavoured butter will keep in the fridge for up to 1 week.
  7. Serve the muffins just warm with the butter on the side.


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