PUMPKIN PATCH MUFFINS

"Perfect for using up Pumpkin guts after carving!"

INGREDIENTS

  • 1 Pumpkin

  • 3tsp Ground Cinnamon

  • 1 tsp Ground Nutmeg

  • 1tsp Ground Ginger

  • 2 tsp Mixed Spice

  • 4 tbsp Soft Brown Sugar

  • 2 Eggs

  • 125ml Vegetable Oil

  • 200ml Milk

  • 250g Caster Sugar

  • 600g Self Raising Flour

  • A Pinch of Salt

EQUIPMENT

  • Saucepan

  • Wooden Spoon

  • Blender

  • Mixing Bowl

  • Whisk

  • Sieve

  • Muffin Cases

  • Muffin Tray

  • Weighing Scales

  • Measuring Jug

If you're decorating your muffins, you'll also need:

  • Brown, Orange and Green Modelling Icing

  • Rolling Pin

  • Circle Cookie Cutter

METHOD

  1. Preheat the oven to 200 degrees Celsius (or 180 fan-assisted) and line a muffin tray with muffin cases.

  2. Remove the insides from your pumpkin. If you need help with this part, click here!

  3. Once you have your pumpkin guts and seeds separated, take the guts and put them into a saucepan with the Soft Brown Sugar.

  4. Allow it to simmer on medium heat, until it has softened (about 10 minutes).

  5. Blend the pumpkin in a blender until it becomes a smooth puree and set aside to cool.

  6. Crack the eggs into your mixing bowl and whisk for a minute or two, until they're light and fluffy.

  7. Pour in the oil and milk and mix until combined.

  8. Next, add the caster sugar and pumpkin puree and whisk to a smooth batter.

  9. Sieve the flour into the batter and gently fold in. Be careful not to mix it too much as it could give you tough muffins!

  10. Once all the ingredients are combined, spoon the batter into your muffin cases, about two thirds full.

  11. Put your muffins in the oven for 20 minutes. After 20 minutes, poke a knife into the centre of one of the muffins. If the knife comes out clean, they are ready to take out. If the knife has mixture on it, put them back in for another 5 minutes. Repeat this until the knife comes out clean.

  12. Leave to cool (for as long as you can resist).

For the decoration:

  1. Roll out your brown icing to 1/2cm thick and cut out a circle, the same size as the top of your muffin.

  2. Lightly wet your finger and use it to dampen the underside of the circle.

  3. Place the brown circle on top of the muffin and gently press down, until all surfaces come into contact with the muffin.

  4. Roll a small piece of orange icing into a ball and then gently squash it down into your desired pumpkin shape.

  5. Create small eyes and a mouth with left over brown icing and stick them onto your icing pumpkin.

  6. Take a small amount of green icing and roll it into a stalk and put it on top of the pumpkin.

  7. Roll some extra green icing into thin lines and lay them on top of the brown. This looks better when it's done messily, so just allow them to fall where they want to.

  8. Create some small green leaves to add to the vines.

  9. Place your pumpkin in the centre of your 'Pumpkin Patch'.

  10. ENJOY

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