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Spiced pumpkin muffins with cream cheese icing

Name: Spiced pumpkin muffins with cream cheese icing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 12 muffins
Cuisine: British recipes
Ingredients: 225g self-raising flour; 1 tsp bicarbonate of soda; 1 tsp ground ginger; 150ml sunflower oil; 150ml soured cream; 225g caster sugar; 2 large eggs; 125g piece pumpkin or butternut squash, coarsely grated; 75g walnut pieces, chopped; For the frosting; 50g butter, softened; 200g cream cheese; 50g icing sugar; ¼ tsp vanilla extract; Pinch of ground cinnamon; For the decorations; Tangerine food colouring; 150g marzipan; Tube of black icing

Published: 31 Oct 07
Updated: 5 Sep 24

Use the pumpkin flesh from your Halloween lantern to rustle up these moist and moreish pumpkin muffins, topped with cream cheese icing.

Prefer chocolate cake? See our spooky spider’s web cupcakes instead.

Easy
November 2007

Test kitchen approved

Makes 12 muffins
Hands-on time 15 min, oven time 15-20 min

Use the pumpkin flesh from your Halloween lantern to rustle up these moist and moreish pumpkin muffins, topped with cream cheese icing.

Prefer chocolate cake? See our spooky spider’s web cupcakes instead.

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Ingredients

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

For the frosting

50g butter, softened
200g cream cheese
50g icing sugar
¼ tsp vanilla extract
Pinch of ground cinnamon

For the decorations

Tangerine food colouring
150g marzipan
Tube of black icing

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Line a 12-hole muffin tin with paper cases.
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.
Spoon into the paper cases and bake for 15-20 minutes, until well risen and firm. Leave to cool.

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.
For the decorations, add a few drops of the food colouring to the marzipan and knead until you have a deep pumpkin colour. Break off walnut-sized pieces of the coloured marzipan and roll into balls. Mark lines with the back of a knife. Decorate with the black icing and position on top of the muffins.