Pumpkin Spice Muffins


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




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