Spiced Pumpkin Buns
If you would like to make an egg-free version, you can use a flax mix in place of the egg. To do this, mix 4 tablespoons of very finely milled flaxseed with 8 tablespoons of water. Allow to rest for 5 minutes until gloopy and egg white-like in texture.
SERVES
12
PEOPLE
COOKING TIME
18
MINUTES
Ingredients
220g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp mixed cake spice
½ tsp nutmeg
120g light muscovado sugar
120g butter
200g pumpkin purée (cooked
and liquidised pumpkin flesh)
2 eggs, lightly whisked
1 tsp vanilla
For the icing
100g cream cheese
50g soft butter
1 tsp vanilla
50 icing sugar
Zest 1 orange
½ tsp mixed cake spice
Berries to decorate
Method
Grease and flour a 12-hole sandwich tin.
Preheat your oven to 180ºC/gas mark 4.
Sieve the flour, baking powder, cinnamon, cake spice and nutmeg together.
Stir in the sugar, breaking up any lumps. Set aside.
Melt the butter over a low heat.
Stir the pumpkin puree, eggs and vanilla together.
Make a well in the dry ingredients and add the melted butter and the pumpkin mix.
Stir with a wooden spoon until combined.
Scoop into the mini cake tin.
Bake for 18 minutes until risen and golden on top.
Allow to cool until cool enough to handle, then remove gently from the tin.
Place on a wire rack to cool completely.
To make the icing, whisk all of theingredients until light and fluffy.
Pipe the top of each mini cake with a swirl of icing. Top with a berry.
