Hello October! One of my favourite months where the seasons begin to change, leaves start falling from the trees but there is still a bit of warmth in the sun during daylight hours. It’s a month of change alright. Light desserts made with fragrant berries make way for comforting crumbles, pies and warming spices.
This Spiced Pumpkin Muffin recipe uses the latter. Cinnamon, clove, ginger and nutmeg create the gentle warmth that simply shouts “autumn” and of course the addition of pumpkin adds that orange hue and subtle flavour synonymous with this time of year.
- 3 cups self raising flour
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 2 tsp ground ginger
- 1 tsp salt
- 1 tsp baking soda
- 4 large eggs
- 1 cup vegetable oil
- 2 cups caster sugar
- 1 can of pumpkin purée
- 500g cream cheese
- 2 cups of icing sugar
- Bronze or orange sprinkles (optional)
- Preheat the oven to Gas 4/ 180C/350F. Line two standard 12 hole muffin tins with paper muffin cases. Don't worry if you only have one tin. This recipe can be cooked in batches.
- Add the flour and spices to a medium bowl and mix. Set aside whilst you mix the eggs, pumpkin, oil and sugar in a large bowl until well combined.
- Add the dry ingredients to the wet and mix together. Be careful not to over mix. A few lumps are ok.
- Divide the mixture between the 24 muffin cases. Bake in your preheated oven between 25-30 minutes. Check after 25 minutes by inserting a toothpick or skewer. If it comes out clean they are done. If not then put back in the oven for a further 5 minutes and check again. Allow to cool completely.
- Whilst your muffins are in the oven, mix together the cream cheese and icing sugar in a small bowl and chill until required.
- Once completely cool top your muffins with the cream cheese frosting using a palate knife. Decorate with sprinkles if desired and then enjoy!
Photographs by Chloe Upton Studios