I’ve had a tin of pumpkin puree in my cupboard for quite some time, knowing that at some point I would bake something with it. Then a copy of olive magazine came through my door. I spotted the pumpkin pie spiced muffins recipe and knew instantly that was what I would bake.

They are so tasty and the sponge is lovely and moist. The spice isn’t too overpowering either (which I was worried about), it’s nice and subtle. I only iced 6 of the muffins and I like the non iced ones just as much.

I still have half a tin of the pumpkin puree left, so I’m keeping my eye out for another recipe. Or perhaps I’ll just have to make these again ;)

Pumpkin pie spiced muffins from Olive magazine (Nov 2014). Makes 12.

• 300g self-raising flour
• 2 tsp pumpkin pie spice*
• 1/2 tsp baking powder
• 200g light muscovado sugar
• 250ml sunflower oil
• 4 eggs
• 200g pumpkin puree

Frosting:

• 125g butter, soft
• 50g icing sugar
• a pinch pumpkin pie spice*
• 200g cream cheese

1. Heat the oven to 180C/Fan 160C/gas 4. Line 12 muffin tins with cases. Sift the flour, pumpkin pie spice, baking powder and sugar in to a bowl.
2. Mix the oil, eggs and pumpkin puree together. Fold this into the dry mixture (don’t overmix, a few lumps are fine). Divide the mixture into the muffin cases and bake for 35 minutes or until cooked. Cool the muffins on a wire rack.
3. To make the frosting, beat the butter with the icing sugar and spice, then beat in the cream cheese.
4. Pipe or spread the frosting onto the cooled muffins and sprinkle on a little extra spice.

*Pumpkin pie spice: you can make this by mixing 1/2 tsp each of cinnamon, ginger, nutmeg & allspice.

S. xo