Pumpkin Spice Muffins
These muffins are moist, spiced with warm autumn flavours and studded with sweet potato for a seasonal treat.
Allergens: contains eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 15g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Plain flouruse 250g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Caster sugarnot compared | – | £1.30 | – |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each | £1.80£0.30 each |
| Semi skimmed milkuse 150ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Sweet potatoesuse 200g | £1.191kg · £0.12 per 100g | £1.491.25kg · £0.12 per 100g | £1.191kg · £0.12 per 100g |
| Basket total (full packs) | £6.49 | £7.04 | £6.22 |
| Cost of what this recipe uses | £1.93 | £2.23 | £2.08 |
| Per serving | £0.16 | £0.19 | £0.17 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat your oven to 180°C (160°C fan, gas 4) and line a 12-hole muffin tin with paper cases. Carefully peel the 200g of sweet potato, chop it into small cubes, and mash them thoroughly with a fork until no large lumps remain.
- In a large mixing bowl, cream the 100g of softened butter and 100g of caster sugar together until the mixture is pale and fluffy, taking about 3 minutes. Beat in the 2 eggs one at a time, whisking well after each addition.
- Stir the mashed sweet potato and 150ml of semi-skimmed milk into the butter mixture. Use a large spoon to ensure the ingredients are evenly distributed before adding the dry ingredients.
- Sift the 250g of plain flour into the wet mixture using a metal spoon. Gently fold everything together until just combined; be careful not to overmix, as this can make the muffins tough rather than light.
- Divide the batter evenly between the 12 muffin liners until they are about three-quarters full. Place the tin on the middle shelf of the oven to bake evenly.
- Bake for 20-25 minutes until the muffins are golden brown at the edges. Test them by inserting a skewer into the centre of one; it should come out clean and dry.
- Let the muffins cool in the tin for 5 minutes before moving them to a wire rack to cool completely. Serve warm or at room temperature with a cup of tea.
Tips
- To save money, use frozen mashed pumpkin instead of fresh sweet potato, thawed and drained first.
- Store in an airtight tin at room temperature for up to 3 days.
- Freeze baked muffins in a labelled freezer bag for up to 3 months; defrost in the fridge overnight before eating.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.25kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 900g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 850ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Sweet potatoes · about 1.8kg left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).