Pumpkin Muffins with Soft Cheese Icing

Pumpkin Muffins with Soft Cheese Icing

Makes 10

Points per muffin :3½ (Original points)

250 g self raising flour

2 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

110 g muscavado sugar, light

2 medium eggs

1 tsp vanilla essence

175 ml skimmed milk

50 g polyunsaturated margarine, melted and cooled

225 g pumpkin, or butternut squash, finely grated

To serve:

200 g low-fat soft cheese

2 tsp icing sugar

2 tsp Silver Spoon Treat Syrup, toffee, (toffee sauce)

Preheat the oven to Gas Mark 5/190°C/375°F. Line a muffin tin with 10 paper muffin cases.

Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Stir in the sugar. In a separate bowl, beat the eggs, vanilla, milk and melted margarine together. Stir in the grated pumpkin or squash. Add the wet ingredients to the dry ingredients and stir together until just combined. Do not over-mix!

Spoon the mixture into the paper cases (they will be quite full). Bake for 20-25 minutes, or until risen and firm. Cool on a wire rack.

Beat the soft cheese and icing sugar together. Spread on top of the muffins then drizzle with the toffee sauce.