We have been loving sweetly-filled surprise-centre baked goods lately, and these pumpkin muffins are sure to do down a treat!

INGREDIENTS
For the muffins
1.5 cups flour
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup coconut oil, melted
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla essence
1 cup pumpkin puree
For the filling
1 tin Caramel Treat
1 tsp cinnamon

METHOD
For the muffins
1. Preheat oven to 200 degrees Celsius. Grease and line a muffin tray with muffin liners.
2. Sift all the flour, spices, baking powder and bicarb together and mix well to ensure all the spices are evenly dispersed.
3. In a separate bowl, whisk together the remaining ingredients.
4. Fold the dry ingredients into the wet, until smooth and fully incorporated.
5. Spoon the mixture into the prepared liners and bake for 15-20 minutes, until a skewer comes out clean.
6. Cool on a wire rack for 10 minutes, before starting with the filling.
For the filling
1. Combine the Caramel Treat with the cinnamon and transfer to a piping bag with a fine nozzle attached.
2. Plunge the nozzle into the top of each muffin and pipe full with cinnamon-caramel.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen

The post Pumpkin muffins with cinnamon-caramel filling appeared first on MyKitchen.

We know Christmas falls during summer here in South Africa, but that doesn’t mean you can’t whip up a warm treat for Christmas Eve. We would definitely recommend our pumpkin meringue pie for this year.

MAKES 1 // COOKING TIMe 100 min, plus chilling time

INGREDIENTS
400 g shortcrust pastry
1 cup cooked, mashed pumpkin
1 cup cream
½ cup sugar
Zest and juice of 1 lemon
2 eggs, separated
2 tbsp cornflour
1 tsp cinnamon
⅔ cup caster sugar

METHOD
1. Preheat oven to 200°C.
2. Roll out the pastry and line a 25 cm pie dish. Blind-bake (with dry rice or beans weighing down baking paper) for 20 minutes, until golden brown and cooked through. Set aside.
3. Reduce the temperature to 170°C.
4. Mix together the pumpkin, cream, sugar, lemon zest and juice, egg yolks, cornflour and cinnamon.
5. Pour the mixture into the pastry case. Bake for 45–50 minutes, until just set.
6. Remove pie from the oven and leave to cool completely, ideally overnight.
7. Preheat the oven grill.
8. Whisk the egg whites until soft peaks form. Then gradually add the caster sugar. Continue whisking until the mixture is thick and glossy.
9. Pipe or spoon the meringue on to the pumpkin base. Place under the grill for a couple of minutes to toast the edges. Remove, cool and serve.

The post Pumpkin meringue pie appeared first on MyKitchen.