Annabel Karmel's Pumpkin Muffins for Halloween
Savoury muffins with sultanas, ginger, cinnamon and, yes, pumpkin, topped with icing and spooky Jack o Lantern faces: a fun Halloween recipe from the UK's bestselling children's food expert
For the muffins
- 225g plain flour
- 1 tbsp baking powder
- 125g buttersoftened
- 125g caster sugar
- ¼ tsp salt
- 1 egg
- 200ml milk
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 100g sultanas
- 125g pumpkinpeeled and grated
For the icing
- 100g buttersoftened
- 200g icing sugarsifted
- 1 tsp vanilla extract
- 1 tbsp milk
- orange food colouring
For the decorations
- 150g white ready-to-roll fondant icing
- green food colouring
- brown food colouring
- black writing icing
Method
step 1
Preheat the oven to 180°C/350°F/Gas 4/Fan 160°C. Line a 12-hole muffin tin with muffin cases
step 2
Measure all of the muffin ingredients into a free-standing electric mixer. Whisk until blended. Spoon the mixture into the cases
step 3
Bake for about 20 to 25 minutes, until well risen and lightly golden on top. Remove the muffins from the muffin tin and leave on a wire rack to cool completely
step 4
Measure all the icing ingredients, except the orange colouring, into a bowl. Whisk until fluffy. Now add the colouring to turn the buttercream orange
step 5
Now colour two-thirds of the ready-to-roll icing green and one-third brown. Roll out the green icing and shape 12 leaves. Use a toothpick to draw the veins on the leaves. Roll out the brown icing and shape 12 stalks
step 6
Spread the orange icing over the muffins
step 7
Decorate each muffin with eyes, a nose and a mouth using the writing icing. Then add the leaves and stalks to complete the pumpkin effect