Recipe: Pumpkin and cinnamon muffins

Halloween recipes - Pumpkin and cinnamon muffins - Mollie Makes

Make pumpkin and cinnamon muffins with jack-o’-lantern leftovers for a frightfully tasty Halloween treat

Halloween pumpkin recipes - Pumpkin and cinnamon muffins - Mollie Makes

We’re always looking for pumpkin recipes to use up our jack-o’-lantern leftovers; though we love a quirky jack-o-lantern, we don’t like waste. We asked Laura Mitchell of Kit and Nancy – who’s frightfully skilled at baking – to share a thrifty treat to use up some pumpkin goodness in cupcake form.

You’ll need to make homemade pumpkin puree for this recipe: do this by chopping the pumpkin leftovers, placing it in a large saucepan with water and bring to the boil. Cook for until tender, drain and puree with a food processor (use within 3 days).

You’ll need:
For the muffins:
• 2 cups plain flour
• 1 tbsp baking powder
• 1½ tsp bicarbonate of soda
• ½ tsp salt
• 2 large eggs
• 1 cup of plain yoghurt
• 2/3 cups of packed brown sugar
• 4-8 tbsp oil (canola or vegetable)
• 1 tsp vanilla extract

For the pumpkin spiced frosting:
• 4 cups of icing sugar, sifted
• 1 tsp ground cinnamon
• 4 tsp freshly ground nutmeg
• 250g cream cheese, softened
• 8 tablespoons unsalted butter, softened
• ⅓ cup homemade pumpkin puree (not pie filling)

Pumpkin and cinnamon muffins - step 1 - Mollie Makes

Step 1
Preheat your oven to 190C/375F/gas mark 5. Line 20 muffin cups with cases. Whisk the sifted flour, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl.

Pumpkin and cinnamon muffins - step 2 - Mollie Makes

Step 2
In a separate bowl, whisk together the eggs, yoghurt, sugar, oil and vanilla until creamy.

Pumpkin and cinnamon muffins - step 3 - Mollie Makes

Step 3
Add the flour mixture to the wet mixture and combine with light strokes making sure not to over mix the batter. Bake for 12-15 minutes.

Pumpkin and cinnamon muffins - step 4 - Mollie Makes

Step 4
For the pumpkin spiced filling, combine the cream cheese and butter and mix until creamy. Add the spices and icing sugar and mix with a hand or stand mixture until combined. Finally, stir in the pumpkin puree.

Pumpkin and cinnamon muffins - step 5 - Mollie Makes

Step 5
Allow the muffins to cool and frost with the pumpkin spiced icing. Using a large open star tip in your icing bag will give your cakes a generous topping. These cakes can be frozen (with icing) or eaten within 3 days.

Pumpkin and cinnamon muffins - step 6 - Mollie Makes

Step 6
For a lighter icing option: melt 50g of butter in a saucepan, cool, then pour into a bowl. Mix ¼ cup of sugar with 1 tsp of cinnamon in a separate bowl. Dip the top of the warm muffin in the melted butter, then roll in sugar mixture. Yum!

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