Desserts and Baking – Pumpkin Muffins with Cream Cheese Frosting


Ingredients (makes 12) Cream cheese frosting


y ½ orange (zest and 1 teaspoon juice)


y 50 g butter, softened y 125 g cream cheese y 300 g icing sugar Muffins


y 250 g fresh pumpkin (peeled and deseeded weight – you should get this amount from 1 small pumpkin)


y 150 g self-raising flour


y 1 teaspoon bicarbonate of soda (baking soda)


y ¼ teaspoon salt


y 1½ teaspoons mixed spice


y 85 g sultanas


y 150 g light brown soft sugar


y 2 eggs y 100 g butter


y ½ orange (zest and juice)


To decorate


y 1 teaspoon demerara sugar


Equipment


y Grater y Chopping board y Sharp knife y Juicer y Weighing scales y 2 mixing bowls y Electric mixer y Sieve y Cling film y Muffin tin y 12 muffin cases y Metal spoon


y Food processor y Measuring spoons y Wooden spoon y Fork y Small bowl


y Ice-cream scoop or 2 spoons


y Skewer y Wire rack


y Piping bag fitted with nozzle


Method Cream cheese frosting 1. Wash the orange and grate the zest using the fine side of the grater. 2. Cut the orange in half and squeeze the juice from both halves using a juicer. Put half aside to use in the muffin mixture.


3. Place the butter and cream cheese in a mixing bowl and beat them until smooth using an electric mixer.


4. Sieve the icing sugar into the mixing bowl and beat well. 5. Add half of the orange zest and 1 teaspoon of juice. Beat until smooth. 6. Cover the frosting with cling film. Leave it in the fridge and allow it to chill.


Muffins 7. Preheat the oven to 180 °C /gas mark 4. Line a muffin tin with 12 muffin cases. 8. Take the top off the pumpkin, remove the seeds and scoop out the flesh. Put 250 g of the flesh into the food processor and purée it.


9. Sieve the flour, baking soda, salt and mixed spice into a mixing bowl.


10. Stir in the sultanas and sugar. 11. Beat the eggs in a small bowl with a fork. 12. Melt the butter in a small bowl in the microwave for 1 minute. 13. Add the remaining zest and the juice of half the orange to the melted butter and pour the mixture into the beaten eggs. Stir well.


14. Pour the egg mixture into the mixing bowl and stir to combine. 15. Add the puréed pumpkin and stir to form a wet batter. (Do not over-mix.) 16. Using an ice-cream scoop or two spoons, scoop the batter into the muffin cases. 17. Bake for 20 minutes or until an inserted skewer comes out clean. Leave the muffins to cool completely on a wire rack.


are not available, use 250 g of finely grated carrots instead.


Tip If pumpkins


Assembly 18. Remove the frosting from the fridge and mix well. Put the frosting into a piping bag fitted with your chosen nozzle. Swirl the icing onto the muffins by starting on the outside of the cupcake and continuing into the centre.


19. Sprinkle with a little demerara sugar. @HOME 115


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