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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
Servings: makes 12
Time: 75 mins
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)
1. Preheat oven to 190°C/170°fan/Gas 5 and place 12 muffin cases in a muffin tin. Melt 110g (4oz) butter.
2. 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.
3. 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.
4. 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.
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