Spiced Pumpkin Muffins

Makes 12


450g pumpkin flesh, grated

1 apple, grated

140ml Littleseed Cold Pressed Rapeseed Oil

140ml milk

3 medium free range eggs

200g self raising flour

1tsp bicarbonate of soda

½ tsp salt

2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ tsp ground mixed spice

100g light soft brown sugar

100g golden caster sugar


125g softened butter

250g icing sugar, sifted

1 tsp vanilla extract

Little milk

12 muffin cases



Preheat the oven to 180C. Measure out the dry ingredients and spices into a large bowl and lightly mix.  Add the pumpkin, apple, oil, eggs, milk and eggs and gently fold together.  Distribute evenly across the 12 muffin cases and bake in the oven for 20-25 minutes until firm to the touch.

Once removed from the oven, leave to cool in the tin for 10 minutes and then remove to a wire rack to fully cool before decorating.

For the buttercream, beat the sifted icing sugar and softened butter together with the vanilla extract. If you need to loosen a little, add some milk, tablespoon by tablespoon. Then continue to beat until smooth. Fill a piping bag with a large star nozzle and pipe onto the muffins, or smear over using a palette knife. For our Halloween theme we decorated our ‘ghosts’ with candy eyes, but these muffins are good any time of year!

Good to know! These muffins taste even better the next day!

Jennie Palmer