Spiced Pumpkin Buns
The addition of oil keeps the crumb of the cake soft and moist. I find sunflower oil works best, as it has very little flavour of its own, it allows the other ingredients to shine.
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
200g self-raising flour
1 tsp bread soda
1 tsp ground mixed spice
3 eggs, lightly beaten
100ml sunflower oil
60ml milk
160g golden caster sugar
zest 2 oranges
1 tsp vanilla
200g pumpkin flesh, grated
for the icing:
200g cream cheese
2 tsp honey
1 tsp orange juice
zest 1 orange
½ tsp vanilla
50g icing sugar
Method
Preheat your oven to 180ºC/gas mark 4 and line a bun tin with 12 paper cases.
Sieve the flour, bread soda and mixed spice together and set aside.
Add the eggs, oil, milk, sugar, zest and vanilla to a large bowl and beat them until combined.
Add in the grated pumpkin and combine that as well.
Stir the flour mixture, getting around the sides of the bowl with a spatula to ensure all of the ingredients are mixed together to form the batter.
Spoon the batter into the prepared bun tin.
Bake in the centre of your oven for about 20 minutes until golden on top.
Once cool enough to handle, remove the buns from the tin and place them on a wire rack to cool completely.
Whisk all of the ingredients for the icing until smooth.
Fill a piping bag and swirl the icing onto each cooled cake.
Decorate with berries or with spooky edible Halloween decorations.
