Make pumpkin and cinnamon muffins with jack-o’-lantern leftovers for a frightfully tasty Halloween treat
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).
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)
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.
In a separate bowl, whisk together the eggs, yoghurt, sugar, oil and vanilla until creamy.
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.
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.
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.
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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