Pumpkin muffins
Make your own pumpkin purée to combine with warming autumnal spices for these seasonal muffins
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 450g small pumpkin or butternut squash
- 250g plain flour
- 1tsp baking powder
- ½tsp bicarbonate of soda
- 1tsp ground cinnamon , plus extra to finish
- ½tsp ground ginger
- ½tsp ground nutmeg
- ¼tsp ground cloves
- 150g butter , softened
- 150g caster sugar
- 3eggs
- 1tsp vanilla extract
- 100g butter , softened
- 100g icing sugar
- 200g full-fat soft cheese
- 1tsp vanilla extract
Instructions
Step 1
Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin or squash in half and scoop out any seeds. Put cut-side down onto a baking tray lined with baking paper. Roast for 30-40 mins or until completely soft. Leave to cool, then scoop out the flesh into a blender (discarding the skin) and whizz to a purée.Step 2
Weigh out 300g of the pumpkin purée (you can freeze any leftovers for another time). Mix the flour, baking powder, bicarb, spices and a pinch of salt in a bowl.Step 3
Put the butter and sugar in another bowl, and beat with a whisk until light and fluffy. Whisk in the eggs one at a time, then add the vanilla, flour mixture and the pumpkin purée, and whisk until it just comes together, but don’t overmix.Step 4
Line a muffin tin with 12 cases then divide the mixture between them. Bake in the oven for 20 mins until risen and a skewer comes out clean when poked into the thickest parts. Leave to cool completely.Step 5
To make the frosting, put the butter in a bowl and beat with electric beaters for 1 min. Gradually add the icing sugar and beat for 3-4 mins or until smooth. Add the soft cheese and vanilla, and keep beating until smooth again. Spoon or pipe onto the cupcakes, then finish with a little pinch of cinnamon, if you like.