Fancy doing something sweet with a pumpkin that isn’t pumpkin pie? 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.
Spiced pumpkin muffins
Makes 10 / Hands on time 20 mins / Total time 40 mins / V
3 large eggs
175ml rapeseed oil
175g light brown sugar
1 tsp vanilla extract
200g pumpkin or butternut squash, grated
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
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Beat the eggs, oil, sugar and vanilla extract for 5 mins in a large bowl. Add the grated pumpkin, crushed pecans, sultanas and give it a good mix. Sift the flour, cinnamon, ginger and the baking powder straight into the mixture and fold until combined. Spoon into muffin cases and bake for 20 mins.
2. Cool the muffins on a rack before attempting to frost. Make the frosting by mixing the cream cheese and icing sugar together. ice the muffins and decorate with pecans and a dusting of cinnamon.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.