Updated October 2019
Fancy having a go at making pumpkin muffins or this scrummy Halloween pumpkin cake? Then read on for this easy to make recipe that can be used for both.
We normally associate pumpkins with carving out for decoration for Halloween night, but they are such a great baking ingredient for both savoury and sweet dishes. They are so cheap to buy in the supermarkets*
Muffins freeze well too so no need to waste the abundance of flesh after Halloween night.
* check the label as not all are suitable for cooking.
150g self-raising flour
150g light muscavado sugar
2 tsp mixed spice
1 tsp bicarbonate of soda
2 eggs beaten
100g melted butter
Zest of 1/2 orange
1/2 tbsp orange juice
250g peeled and grated pumpkin flesh
1.Heat oven to 180C/fan 160C/gas 4.
2. Put the flour, sugar, spice, bicarb, salt into a large bowl and stir to combine.
3. in a separate bowl, beat the eggs into the melted butter, then stir in the orange zest and juice.
4. Mix the set and dry ingredients until combined.
5. Stir in the pumpkin then finally stir in the raisins.
6. Pour the batter into a lined/greased baking tin and bake for 30-40 mins, or until golden and springy to the touch.
100g pack soft cheese
42g softened butter
50g icing sugar
zest 1/2 orange
½ tbsp juice from an orange
Beat together the soft cheese, butter, icing sugar, orange zest, and juice until smooth and creamy, then set aside in the fridge. When the cake is done, allow it to cool then spread frosting over the top with a palette knife.
Alternatively, put the mix into muffin cases for individual cakes rather than one large one. Reduce cooking time to around 20mins. Top with frosting, coconut, choc chips or raisins.
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