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–+ servings

Pumpkin Muffins

Amanda
Easy, tasty, moist muffins with walnuts and coconut or cinnamon and nutmeg.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories

Ingredients
  

  • 2 eggs beaten
  • 4 oz / 120g butter or margerine
  • 4 oz / 120g self-raising flour
  • 4 oz / 120g soft brown sugar
  • 3.5 oz / 100g pumpkin purée
  • ½ teaspoon vanilla essence
  • 1 teaspoon baking powder

Variations

  • 1 oz / 30g chopped walnuts 6 whole ones to decorate
  • 1 oz / 30g dessicated/shredded coconut extra for sprinkling

or

  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon

For the icing

  • 8 oz / 240g icing sugar
  • 4 oz / 120g butter or margerine
  • ½ teaspoon vanilla extract
  • 1 teaspoon all spice
  • Grated orange zest to garnish

Instructions
 

  • Cream the butter and sugar together.
  • Add the eggs and vanilla essence and beat well.
  • Stir in the pumpkin.
  • Fold in the flour with the baking powder and spices or nuts if using.
  • Bake at 180 C or Gas 5 for about 20 minutes.

For the icing

  • Combine all the icing ingredients together until smooth.
  • Pipe or spread the mixture onto the cold muffins and garnish with orange zest.

Notes

To make pumpkin purée cut a pumpkin in half from the stalk and scrape out the seeds.
Place cut side down on a baking tray and roast until soft at 180 C or Gas 5.
Take off the skin and mash or process the pumpkin.
Any unused purée can be frozen.
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