Pumpkin Muffins

These Annabel Karmel muffins are quick and easy to make, and the children will love getting involved in the kitchen too.

INGREDIENTS:
  • 225g plain flour
  • 1 tbsp. baking powder
  • 125g butter, softened
  • 125g caster sugar
  • ¼ tsp. salt
  • 1 egg
  • 200 ml milk
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 100g sultanas
  • 125g pumpkin, peeled and grated
DECORATION:
  • 1 tub readymade buttercream
  • Orange food colouring
  • Chocolate-flavoured Writing Icing
  • 150G ready-to-roll white icing
  • Green food colouring
  • Brown food colouring

Makes 12

Cooking time: 25 minutes

METHOD:
  1. Preheat the oven to 180C/350F/gas 4. Line a 12-hole muffin tin with muffin cases.
  2. Measure all of the muffin ingredients into a free-standing electric mixer. Whisk until blended. Spoon into the cases.
  3. Bake for about 20 to 25 minutes until well-risen and lightly golden on top. Remove the muffins from the muffin tin and leave on a wire rack to completely cool down.
  4. Meanwhile, colour two-thirds of the ready-to-roll icing green and one-third brown. Roll out the green icing and shape into 12 leaves. Use a toothpick to draw the veins on the leaves. Shape the brown icing into 12 stalks. Colour the buttercream orange and spread the icing over the cupcakes.
  5. Decorate the eyes, noses and mouths using the chocolate flavoured Writing Icing and then add the leaves and stalks to the pumpkins.
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Originally posted 2015-10-22 09:47:27.