Spiced Pumpkin Muffins
Ingredients:
175ml sunflower oil
175ml Light muscovado sugar
3 Large eggs
1tsp vanilla extract
200g coarsely grated pumpkin flesh (squeeze out any
water from the flesh)
100g sultanas
Zest of one orange
2 tsp ground cinnamon
200g Self raising flour
1 tsp bicarbonate of soda
For the frosting
200g tub full fat cream cheese
85g icing sugar
Toasted chopped pecans to decorate
1.
Heat oven to
180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil
into a large bowl and add the sugar, eggs and vanilla. Beat together, and then
add the grated pumpkin, sultanas and orange zest.
2.
Stir in the
cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon
into the cases. Bake for 25 mins until firm and springy to the touch and a
skewer inserted in the centre of a cupcake comes out clean. Cool completely on
a wire rack. At this stage you can freeze the cakes for 4 months.
3.
To make the
frosting, beat the cream cheese and sugar together until smooth then spread on
top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the
fridge, but return to room temperature to serve for the best flavor and
texture.
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