Don't throw away the pumpkin flesh when you make your Halloween lantern – use it to rustle up these very moist and moreish muffins.
Makes 12
Takes 15 minutes to make and 15-20 minutes in the oven
1. Preheat the oven to 200°C/fan180°C/gas 6. Line a 12-hole muffin tin with paper cases.
2. Put the flour, bicarbonate of soda and ginger in a bowl. Pour the oil into a jug and add the soured cream, sugar and eggs and beat with a fork until well blended. Pour the wet ingredients into the dry, then add the pumpkin and walnuts and stir well.
3. Spoon into the paper cases and bake for 15-20 minutes, until well risen and firm. Leave to cool.
4. For the frosting, beat together the butter and cream cheese until softened and combined. Stir in the icing sugar, vanilla and cinnamon until smooth. Spread over the tops of the cooled muffins.
5. For the decorations, add a few drops of the food colouring to the marzipan and knead until you have a deep pumpkin colour. Break off walnut-sized pieces of the coloured marzipan and roll into balls. Mark lines with the back of a knife. Decorate with the black icing and position on top of the muffins.
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