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
- 125g butter, soft
- 50g icing sugar
- a pinch pumpkin pie spice*
- 200g cream cheese
- 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.
- 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.
- To make the frosting, beat the butter with the icing sugar and spice, then beat in the cream cheese.
- 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.