Halloween Pumpkin Streusel Muffins
Halloween is looming and my quest to find inexpensive costumes and then the inevitable sweet rationing will soon begin.
Whilst I’m not a big fan of the whole event, I do have three children so I need to enter into the spirit.
I love face painting and in
our house anything goes;
it doesn’t need to be scary.
In fact last year one of my little ones randomly chose ‘blue otter’, which baffled the neighbours!
I do love pumpkin carving. Choosing a few random sized pumpkins and carving something wacky is great fun and you can’t beat the glow of candlelight for atmosphere. (Just be careful folks, those Halloween costumes can be VERY flammable.)
And what to do with the leftover pumpkin?
Dairy Diary has the perfect recipe – it tastes SO good and it easy enough to make with the children.
Pumpkin Streusel Muffins
Calories 288 per portion
Fat 12g (7.1g sat) per portion
Suitable for vegetarians
Suitable for freezing
- Butter 150g (5oz)
- Plain flour 300g (11oz)
- Baking powder 2 tsp
- Ground cinnamon 1 tsp
- Caster sugar 110g (4oz)
- Eggs 2 large, beaten
- Milk 200ml (7fl oz)
- Pumpkin 275g (10oz), peeled, deseeded and grated
- Raisins 75g (3oz)
- Self-raising flour 50g (2oz)
- Demerara sugar 50g (2oz)
- Preheat oven to 190°C/170°fan/Gas 5 and place 12 muffin cases in a muffin tin. Melt 110g (4oz) butter.
- In a large mixing bowl sift plain flour, baking powder and cinnamon, then stir in caster sugar. Make a well in centre and pour in eggs, milk and melted butter. Stir until just combined, then fold in pumpkin and raisins. Spoon into muffin cases.
- In a separate bowl rub remaining butter into self-raising flour then stir in demerara sugar. Sprinkle over batter in cases then bake for 30-40 minutes until risen and golden.
- Leave in muffin tin for 5 minutes then cool on a wire rack. Serve warm or cold.
For lots more gorgeous recipes like this why not treat yourself to the 2017 Dairy Diary.
Only £7.99!! Click here to find out more.