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The cakes

  • 220 g plain flour
  • 1 tbsp baking powder
  • 125 g caster sugar
  • 1/4 tsp salt
  • 1 egg
  • 200 ml milk
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 100 g sultanas
  • 125 g pumpkin, peeled, deeseeded and grated

For decoration

  • 100 g soft butter
  • 25 g sifted icing sugar
  • 1 tsp vanilla essence
  • 1 tbsp boiling water
  • mini smarties
  • black writing icing


  1. Preheat the oven to 200°C/400ºF/Gas 6
  2. Line a muffin tin with 12 muffin cases
  3. Put all ingredients into a free-standing electric mixer and whisk until blended.
  4. Spoon into the cases
  5. Bake for 20-25 minutes until well risen and lightly golden on top.
  6. Transfer the muffins to a cooling rack.
  7. To make the icing, gradually mix the butter with the icing sugar, then stir in the vanilla and enough boiling water to make a good piping consistency.
  8. Using a flat piping nozzle, pipe the strips of muslin onto the mummy. Add mini smarties for the eyes, and draw on the pupils in writing icing.
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