Spiced pumpkin scary muffins
Scares and spice combine to give you a Halloween treat that will have you and the kids gobbling them up before your guests arrive.
Halloween recipes ... Spiced pumpkin scary muffins Photo: Danielle Colley
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- 2 cups plain flour
- 4 teaspoons baking powder
- ½ packed brown sugar
- 1/3 cup molasses
- ½ cup butter
- ½ cup natural yoghurt
- ½ cup milk
- 1 teaspoon allspice
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 cup of roast, mashed pumpkin
- 2 eggs
- 100 g butter, room temperature
- 120g cream cheese, cold
- 100g icing sugar
- zest of ½ orange
- icing kit
Preheat oven to 180°C. Line your muffin tray with muffin patty cases, or I used baking paper this time as I could only find jolly muffin cases. Jolly would not do for these scary muffins!
Put your flour, baking powder, and spices into a large bowl and whisk together well with a whisk to aerate the flour.
Place your molasses and butter into a saucepan and melt together. Remove from heat.
In a separate bowl whisk together your eggs, yoghurt and milk. When they are mixed well add your pumpkin and stir to combine. Add your butter mix to your wet mix.
Make a well in your dry mix and add your wet mix and stir well until all combined.
Spoon into your muffin cases and pop into the oven for 20-25 minutes or until a skewer comes out clean.
Remove from oven and put on a wire rack to cool. They must be completely cool before you ice them. I recommend they go in the fridge for a bit.
To make your icing mix together the butter and icing sugar until completely combined. Add your cream cheese and orange zest and mix continuously for about 6-7 minutes until light and fluffy.
Put a dollop on each muffin and smooth it over the top. Pop into the fridge for 15 minutes so it hardens a little to make the delicate work easier.
With a slow and steady head use your icing kit to create your scary skeleton faces, or spider webs.