Pumpkin season is finally here and we’re getting into the right mood! Make this easy-to-make and mouthwatering recipe in no time with Sylvia’s!
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12 muffins
Ingredients:
- 225g Sylvia's Golden Cornbread & Muffin Mix
- 1 tsp ground ginger
- 150ml sunflower oil
- 150ml soured cream
- 225g caster sugar
- 2 large eggs
- 125g piece pumpkin or butternut squash, coarsely grated
- 75g walnut pieces, chopped
For the Frosting:
- 50g butter, softened
- 200g cream cheese
- 50g icing sugar
- ¼ tsp vanilla extract
- Pinch of ground cinnamon
For the Decorations:
- Tangerine food coloring
- 150g marzipan
- Tube of black icing
Instructions:
- Preheat the oven to 200°C/fan180°C/gas 6. Line a 12-hole muffin tin with paper cases.
- Put the flour, bicarbonate of soda and ginger in a bowl. Pour the oil into a jug and add the soured cream, sugar and eggs and beat with a fork until well blended. Pour the wet ingredients into the dry, then add the pumpkin and walnuts and stir well.
- Spoon into the paper cases and bake for 15-20 minutes, until well risen and firm. Leave to cool.
- For the frosting, beat together the butter and cream cheese until softened and combined. Stir in the icing sugar, vanilla and cinnamon until smooth. Spread over the tops of the cooled muffins.
- For the decorations, add a few drops of the food coloring to the marzipan and knead until you have a deep pumpkin color. Break off walnut-sized pieces of the colored marzipan and roll into balls. Mark lines with the back of a knife. Decorate with the black icing and position on top of the muffins.
- Enjoy!