Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Pumpkin and Orange Spider Muffins

Baking With Kids
Cooking time: 
15-30 minutes
makes 12 muffins
Preparation time: 
10-15 minutes
  • 175g (6 oz) Stork tub
  • 175g (6 oz) Billington’s Golden Caster Sugar
  • 300g (11 oz) White Self-raising Flour, sieved
  • 3 medium eggs
  • 5 tablespoons JUST MILK
  • ½ teaspoon baking powder
  • 100g cooked pumpkin or butternut squash, mashed
  • 50g chocolate and hazelnut spread
  • Zest of 1 orange
  • 115g Billington’s Golden Icing Sugar
  • A little orange juice
  • 55g (2 oz) plain chocolate, melted or use chocolate and hazelnut spread
  • Liquorice sweets and laces to decorate
  1. Place 12 muffin cases into a muffin tray.
  2. Place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth.
  3. Stir in pumpkin mash and orange zest and divide half the mixture evenly between the paper cases, add a half teaspoon chocolate spread and then top with remaining mix.
  4. Bake in a pre-heated oven for 20-25 minutes oven 200°C, 180°C (fan assisted), Gas mark 6 for 20-25 minutes.
  5. Add a little orange juice to the icing sugar until thick and spread over the muffins. Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place the sweets and laces on top to look like a spider.

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