Cook time: 18 min
Total time: 18 min
Yield: 12
Ingredients: 220g self-raising flour; 1 tsp baking powder; 1 tsp ground cinnamon; 1 tsp mixed cake spice; ½ tsp nutmeg; 120g light muscovado sugar; 120g butter; 200g pumpkin purée (cooked; and liquidised pumpkin flesh); 2 eggs, lightly whisked; 1 tsp vanilla; For the icing; 100g cream cheese; 50g soft butter; 1 tsp vanilla; 50 icing sugar; Zest 1 orange; ½ tsp mixed cake spice; Berries to decorate

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https://www.irishexaminer.com/food-columnists/arid-41927426.html

Michelle Darmody: How to bake perfect spiced pumpkin buns

A lot of our baking and decorating for Halloween is aimed at children, but these mini pumpkin filled cakes have a simple grown-up elegance.

Rezept

Baking

Zubereitungszeit ca. 18 MinutenKochzeit ca. 18 Minuten

Zutaten:

220g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp mixed cake spice
½ tsp nutmeg
120g light muscovado sugar
120g butter
200g pumpkin purée (cooked
and liquidised pumpkin flesh)
2 eggs, lightly whisked
1 tsp vanilla
For the icing
100g cream cheese
50g soft butter
1 tsp vanilla
50 icing sugar
Zest 1 orange
½ tsp mixed cake spice
Berries to decorate

Arbeitsschritte:

Grease and flour a 12-hole sandwich tin.
Preheat your oven to 180ºC/gas mark 4.
Sieve the flour, baking powder, cinnamon, cake spice and nutmeg together.
Stir in the sugar, breaking up any lumps. Set aside.
Melt the butter over a low heat.
Stir the pumpkin puree, eggs and vanilla together.
Make a well in the dry ingredients and add the melted butter and the pumpkin mix.
Stir with a wooden spoon until combined.
Scoop into the mini cake tin.
Bake for 18 minutes until risen and golden on top.
Allow to cool until cool enough to handle, then remove gently from the tin.
Place on a wire rack to cool completely.
To make the icing, whisk all of theingredients until light and fluffy.
Pipe the top of each mini cake with a swirl of icing. Top with a berry.