Pumpkin carrot muffins, a lovely teatime treat for Halloween season.
1 person made this
For the muffins
50g peeled pumpkin without seeds
90g light brown soft sugar
80ml sunflower oil
150g plain flour
2 teaspoons vanilla sugar
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
40g ground nuts
For the icing
125g mascarpone cheese
125g icing sugar
1 lemon, juiced
Method Prep:25min › Cook:25min › Ready in:50min
Preheat your oven to 180. C / Gas 4. Line a muffin tray with paper cases, or a cake tin with greaseproof paper
Cut pumpkin in large pieces and puree in a blender. You should have about 3 tablespoons puree. Grate the carrots.
In a bowl mix sugar, egg, milk and oil. In another bowl mix flour, vanilla sugar baking powder, bicarb of soda, cinnamon, nutmeg, ginger and nuts. Gradually stir the dry ingredients with the wet ingredients till combined.
Add carrots, pumpkin and raisins. Pour mixture into paper cases and bake in the preheated oven for 25 minutes, or for 35 minutes if baking in a cake tin.
Meanwhile prepare the icing. With your stand mixer beat mascarpone cheese, icing sugar and lemon juice. Fill icing in a pastry bag if making muffins, for a cake spread the icing over the cake.
After baking, let muffins/cake cook. Add icing and refrigerate for 10 to 15 minutes. Decorate as desired with marzipan.
If you want to omit the icing, increase the amount of sugar in the muffins to 120g.