Pumpkin Spice Muffins






Ingredients


100g (1/2 Cup) Rapeseed Oil

 

150g (3/4 Cup) Light Muscovado Sugar

 

2 Eggs

 

220g (1 ¾ Cup) Flour

 

1 tsk (tsp) Baking Powder

 

1 tsk (tsp) Baking Soda

 

1 tsk (tsp) Salt

 

1 ½ tsk (tsp) Cinnamon

 

1 tsk (tsp) Pumpkin Spice

 

1 tsk (tsp) Vanilla

 

230g (1 Cup) Pumpkin Pure

 

0,75 dl (1/3 Cup) Milk

 

150g (3/4 Cup) Light Muscovado Sugar

 

60ml (1/4 Cup) Milk

 

14g (1 Tbsp) Butter

 

½ tsk (tsp) Vanilla

 

½ tsk (tsp) Pumpkin Spice

 

175g (1 ½ Cup) Confectioners Sugar (Powdered sugar)

 

Oven 160c fan (350F)

 

Grease a Mini Muffin Pan

 

Mix Oil and Sugar

 

Mix flour, Baking powder, Baking soda, Salt, Cinnamon, Pumpkin Spice & Vanilla

 

Mix in the Eggs into the Oil & Sugar one at a time

 

Mix in Flour mixture, Milk and Pumpkin Pure

 

Bake 8 - 10 minutes. ( I did 10 minutes)

 

Cool in pan

 

Icing

 

Combine Muscovado Sugar, Milk, Vanilla and Butter in saucepan until smooth.

 

Simmer 1 minute. Remove from heat and whisk in Confectioners Sugar.

 

Let icing cool for 5 minutes

 

Dip tops of Muffins in the warm icing

 

Icing will set in about 1 hour