Fancy doing something sweet with a pumpkin that isn’t pumpkin pie? I do, pumpkin pie is a horrible, wet, disappointment, much like Bestival. Call yourself a dessert? You should be ashamed of yourself!
Anyway, if you decide you can be bothered to wrestle a pumpkin, then why not grate it and put it in some muffins? That’s what I did. Although, if I was making them again, I might buy ready peeled and chopped butternut squash in a bag. Life’s too short to peel pumpkins all day.
Spiced Pumpkin Muffins
Makes 10 / Takes 30-40 minutes
3 large eggs
175ml rapeseed oil
175g light brown sugar
1 tsp vanilla extract
200g grated pumpkin (half a small pumpkin)
100g crushed pecans for
175g self-raising flour
2 tsp cinnamon + extra for dusting
1 tsp ginger
1 tsp baking powder
200g cream cheese
125g icing sugar
Preheat oven to 200°C/180°C fan. Beat the eggs, oil, sugar and vanilla extract for 5 minutes. Add the grated pumpkin, crushed pecans and the sultanas and give it a good mix. Sift the flour, cinnamon, ginger and the baking powder into the mixture and fold until combined. Spoon into muffin cases and bake for 20 minutes. Cool the muffins on a rack before attempting to frost. To make the frosting, mix the cream cheese and icing sugar together, then top the muffins liberally. Decorate with pecans and finish with a dusting of cinnamon.
If you’ve had a go at making my pumpkin muffins or any of my other recipes, I’d love to hear about it @corrieheale #corriesrabbitfood