Easy Pumpkin Muffins with Cream Cheese Frosting

12 standard portions

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Ingredients

• 40 g Light Brown Sugar
• 100 g Caster Sugar (Superfine sugar)
• 200 g Plain Flour (All-purpose flour)
• 1 tsp Bicarbonate of Soda (Baking soda)
• 1 tbsp Cinnamon
• 100 ml Natural Yogurt (Plain yoghurt)
• 2 Eggs (large, beaten)
• 140 g Butter (melted)
• 200 g Pumpkin Puree
• 120 g Cream Cheese
• 50 g Icing Sugar (Powdered sugar)
• 1 tsp Vanilla
• 3-4 tbsp Milk (depending if you want a spreading consistency or drizzling consistency)

Method

1. Preheat the oven to 190°C (170° fan/ Gas 5/ 375°F) and line a 12 hole muffin tin with muffin cases.
2. Stir together the light brown sugar, caster sugar, plain flour, bicarbonate of soda and cinnamon in a large bowl. Break up any lumps of brown sugar.
3. Whisk the natural yogurt, beaten eggs and melted butter together in a jug or separate bowl.
4. Gently mix the wet ingredients into the dry ingredients, then fold in the pumpkin purée until evenly incorporated.
5. Divide the batter evenly between the 12 muffin cases. Bake for 18 minutes, or until risen and a skewer inserted into the centre comes out clean.
6. Leave the muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.
7. Mix the cream cheese, sifted icing sugar and vanilla extract until smooth. Gradually add enough milk to give a spreading or drizzling consistency.
8. Spread or drizzle the frosting over the completely cooled muffins.