I managed to get myself a stash of canned pumpkin…in Dublin! Rare as hen’s teeth, them yokes. I got six cans at €2.95 apiece in the Candy Lab in Temple Bar, which has all kinds of tasty treats.

So I knew there was nothing for it but delicious Autumn pumpkin muffins. This recipe makes 18 fairy-cake sized muffins.

Ingredients:

1 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon mixed spice
1 cup of sugar, plus an extra tablespoon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 can of pumpkin (or you can go the long route of buying a cooking pumpkin, slicing it, roasting it and pureeing its flesh)
1/3 cup vegetable oil
2 large eggs

Topping:

200g cream cheese
3 tablespoons of caster sugar
Juice of 1 lemon
Half a teaspoon of cinnamon

What to do:

1. Preheat the oven to 175 C

2. Whisk the wet ingredients together. Mix the dry ingredients together, bar the cinnamon. Stir the wet ingredients into the dry, not over-beating. Muffins are best just-stirred and not beaten to within an inch of their lives.

3. Divide into 18 paper muffin cases. Mix the extra tablespoon of sugar and the teaspoon of cinnamon together, and sprinkle this over the muffin mixture. Pop into the oven for 20 minutes, or until golden, risen and a metal skewer comes out clean.

4. Beat the topping ingredients together with a metal spoon until smooth and get ready to pipe! Pop in the fridge to keep cool and firm.

5. Allow the muffins to cool on a wire rack. When fully cooled, top with the cream cheese frosting and munch to your heart’s delight!

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