Cinnamon flavoured cakes to eat at Halloween and Bonfire Night – or just as a snack.
Preparation 15-25 minutes Cook:15 mins 12 muffins or up to 20 fairy cakes
Ingredients
- 225g plain flour
- 2 tsp baking powder
- 1 tablespoon ground cinnamon
- 100g caster sugar
- 50g soft light brown sugar
- 200g pumpkin purée (see below)
- 2 large eggs
- 125g slightly salted butter, melted
Method
- Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases or up to 20 fairy cake cases for smaller cakes.
- To make the pumpkin purée, cut up the pumpkin into chunks and put in a microwave-proof bowl with a dribble of water. Cover with cling film, pierce with a couple of holes and cook in a microwave on High for 5-10 mins, or until the pumpkin is soft and mashable. Drain off the water and mash until smooth. Check you’ve got 200 g for the recipe
- Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
- Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
- Put spoonfuls of mix into the muffin cases. Bake for 15 mins (less if smaller cakes) until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely.
These will keep for three days in an airtight container, but they won’t store beyond that because of the pumpkin ingredient. Can be frozen.