Pumpkin Muffin

Halloween is around the corner, and we have this amazing recipe from Annabel Karmel just in time for trick and treating.

Have a Spooktacular Halloween. Don’t forget to tag us with your pictures!

Prep: 30 minutes

Cook: 20-25 minutes

Makes: 12 cupcakes



225g plain flour

1 tbsp baking powder

125g butter softened

125g caster sugar

¼ tsp salt

1 egg

200ml milk

1 tsp ground ginger

1 tsp ground cinnamon

100g sultanas

125g pumpkin, peeled and grated



1 tub ready-made buttercream

Orange food colouring

Chocolate flavoured Writing icing

150g ready to roll white icing

Green food colouring

Brown food colouring


  1. Preheat the oven to 180C Fan. Line a 12 hole muffin tin with muffin cases.
  2. Measure all of the ingredients into a free standing electric mixer. Whisk until blended. Spoon into the cases.
  3. Bake for about 20 to 25 minutes until well risen and lightly golden on top.
  4. Remove the muffins from the muffin tin and leave on a wire rack to cool completely.
  5. Meanwhile colour two thirds of the ready to roll icing green and two thirds brown. Roll out the green icing and shape into 12 leaves, use a toothpick to draw the veins on the leaves. Shape the brown icing into 12 stalks.
  6. Colour the buttercream orange and spread the icing over the cupcakes.
  7. Decorate with eyes, noses and mouths using the chocolate flavoured writing icing and then add the leaves and stalks to the pumpkins.