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MissMuppet · Posted: Wed Oct 03, 2007 8:16 pm Post subject: Spiced Pumpkin Muffins

Another one for Mum... what with her mountains of pumpkins!

Makes 12
Takes 15 mins to make and 15-20 mins in the oven

Ingredients
225g self-raising flour
1tsp bicarbonate of soda
1tsp ground ginger
150ml sunflower oil
150ml soured cream
225g caster sugar
2 large eggs
125g piece pumpkin or butternut squash, coarsley grated
75g walnut pieces, chopped

For the frosting: (optional)
50g butter, softened
200g cream cheese
50g icing sugar
1/4 tsp vanilla extract
Pinch of ground cinnamon

For the decorations: (optional)
Tangerine food colouring
150g marzipan
Tube of black icing

Method
1. Preheat the oven to 200C/fan180C/gas 6. Line a 12 hole muffin tin with paper cases.
2. Put the flour, bicarbonate of soda and ginger in a bowl. Pour the oil into a jug and add the soured cream, sugar and eggs and beat with a fork until well blended. Pour the wet ingredients into the dry, then add the pumpkin and walnuts and stir well.
3. Spoon into the paper cases and bake for 15-20 mins, until well risen and firm. Leave to cool.
4. For the frosting, beat together the butter and cream cheese until softened and combined. Stir in the icing sugar, vanilla and cinnamon until smooth. Spread over the tops of the cooled muffins.
5. For the decorations, add a few drops of food colouring to the marzipan and knead until you have a deep pumpkin colour. Break off walnut sized pieces and roll into balls. Mark lines with the back of a knife. Decorate with black icing and position on top of the muffins. (The decorations are mini pumpkins by the way!)
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