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Tuesday 31st October 2017

Spiced Pumpkin Muffins with Maple Cream Cheese Frosting

Serves 12


250g plain flour
160g soft brown sugar
2 x tsp baking powder
1 x tsp baking soda
Pinch of salt
1 x tsp ground ginger
2 x tsp all spice
2 x eggs
200g pumpkin puree
60ml milk/buttermilk
120g melted butter
30g apple sauce
Few drops of vanilla extract
Pumpkin seeds for garnish

Pumpkin Puree

1. Cut the pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan, cover with water and bring to the boil.

2. Cook for 20 minutes or until pumpkin is tender. Drain well and allow to cool. Then puree the flesh in a food processor or mash with a potato masher.

3. Once pureed and kept in a suitable container, it can be refrigerated for up to 3 days, or deep freeze for 3 - 6 months.


1. Pre-heat the oven to 200c / gas 6.

2. Sieve the flour, baking powder, baking soda and spices into a bowl. Add the salt and set aside.

3. In another bowl, whisk together the milk/buttermilk, pumpkin puree, eggs, apple sauce melted butter and vanilla extract. Gradually mix the dry ingredients into the wet to create a smooth batter.

4. Fill up your muffin tin or cases with the batter and sprinkle lightly with pumpkin seeds. Place the tray into the pre-heated oven and bake for 20/25 minutes until just cooked. To check the muffins are cooked through, insert a cocktail stick into the centre. If it comes out clean when removed, the muffins are cooked.

5. Leave to cool on a cooling rack. Serve plain or ice with your maple cheese frosting and more pumpkin seeds, if desired.

Maple Cream Cheese Frosting

100g icing sugar,
100g cream cheese,
45g butter,
1 x tbsp. maple syrup

1. Whisk together all the ingredients and either spoon or pipe on top of the muffins.