Pumpkin, Ginger and Walnut Muffins
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 large eggs
  • 250g pumpkin puree
  • 1 tsp ginger
  • ½ tsp cinnamon
  • ¾ tsp baking powder
  • 100g caster sugar
  • 100g soft dark brown sugar
  • 100ml vegetable oil
  • 225g self raising flour
  • 50g walnut pieces
For the icing
  • 100g full fat soft cheese
  • 100g icing sugar
  • 40g softened butter
  1. Preheat the oven to Gas Mark 5/190C. Line a 12-hole muffin tin with paper cases.
  2. Beat the eggs and sugar together until smooth, then add the oil and pumpkin puree.
  3. In another bowl add the flour, baking powder and spices.
  4. Pour the wet ingredients into the dry and combine.
  5. Add the walnut pieces and stir well.
  6. Spoon into the cases and bake in the oven for 20-25 minutes until a skewer inserted into the centre of a muffin comes out clean.
  7. Leave the muffins to cool on a wire tray.
  8. Meanwhile beat the softened butter and icing sugar until smooth then add in the soft cheese and mix well.
  9. Once the muffins are cool spread the icing over the tops of the muffins.
Recipe by Rainbowcrush.com at http://www.rainbowcrush.com/pumpkin-ginger-and-walnut-muffins-recipe