Pumpkin and orange spider muffins

Prep: 15 mins

Cook: 20 mins

Yummy pumpkin and orange muffins with a spooky liquorice spider topping. Perfect for some Halloween baking fun with the kids!

175g Stork baking liquid

175g golden caster sugar

300g self-raising flour, sieved

3 medium eggs

5 tablespoons Just Milk

½ teaspoon baking powder

100g cooked pumpkin or butternut squash, mashed

50g chocolate and hazelnut spread

1 zest of an orange

115g Billington's golden icing sugar (for the topping)

2 teaspoons orange juice (for the topping)

55g plain chocolate, melted

Set the oven to 200°C/180°C (fan assisted)/Gas mark 6 and place 12 muffin cases into a muffin tray.

Place the Stork baking liquid, golden caster sugar, self-raising flour, eggs, milk and baking powder into a bowl and beat with a wooden spoon until the mixture is smooth.

Stir in pumpkin mash and orange zest and divide half the mixture evenly between the paper cases, add half a teaspoon of chocolate spread and then top with the remaining mix.

Bake in a pre-heated oven for 20-25 minutes. Remove and transfer to a wire rack to cool.

Add a little orange juice to the icing sugar until thick and spread over the muffins.

Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place sweets and laces on top to look like a spider if you like!

This recipe is brough to you by Ocado, the online supermarket

Serves
12

Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Flour, Chocolate, Fruit, Vegetables, Sugar

Recipe Type
Party Food, Cakes & Baking, Kids Food, Cake Stall, Cupcakes