Pumpkin and Orange Spider Muffins
- 30 minutes
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Prep time - 20 minutes
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Cooking time - 12
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Servings - Easy
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Difficulty
Ingredients
Topping
- 175g (6 oz) Stork tub
- 175g (6 oz) golden caster sugar
- 300g (11 oz) self raising flour, sieved
- 3 medium eggs
- 5 tablespoons milk
- ½ teaspoon baking powder
- 100g cooked pumpkin or butternut squash, mashed
- 50g chocolate and hazelnut spread
- Zest of 1 orange
- 115g icing sugar
- A little orange juice
- 55g (2 oz) plain chocolate, melted or use chocolate and hazelnut spread
- Liquorice sweets and laces to decorate
Instructions
how_make
- Place 12 muffin cases into a muffin tray.
- Place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth.
- Stir in pumpkin mash and orange zest and divide half the mixture evenly between the paper cases, add a half teaspoon chocolate spread and then top with remaining mix.
- Bake in a pre-heated oven for 20-25 minutes oven 200°C, 180°C (fan assisted), Gas mark 6 for 20-25 minutes.
- Add a little orange juice to the icing sugar until thick and spread over the muffins. Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place the sweets and laces on top to look like a spider.
