By Frances
Cheap pumpkins! So this week I made pumpkin soup, pumpkin granola bars, pumpkin muffins, and froze a batch of pumpkin puree. These muffins are an easy alternative to the carrot version. The cream cheese icing really sets it off.
This recipe is adapted from The Pioneer Woman.

  • 1 cup All-purpose Flour
  • 1/4 cup Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter, cut into pieces
  • 1 cup (heaping) Pumpkin Puree
  • 1/2 cup yoghurt
  • 1 Egg
  • 1 teaspoon Vanilla
250g cream cheese
1/4 c softened butter
2 Tbs lemon juice
3 Tbs icing sugar
1/2 tsp vanilla essence

Preheat oven to 180C. Grease 12 muffin tins or 24 mini muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt.Rub  in butter until it is fully incorporated. In a separate bowl, mix together pumpkin, yoghurt, egg and vanilla. Mix pumpkin mixture into the flour mixture and fold gently until just combined.

Spoon evenly into the tins.

Bake for about 25 minutes for big muffins, about 12 min for mini muffins. Allow to cool in pan for 15 minutes, then remove and allow to cool on a wire rack.

To make the icing, mix all ingredients until soft. Spread onto completely cooled muffins, or place into a piping bag with a star nozzle and ice. Store in the fridge, as icing will soften at room temperature.