My sister is the usual recipe sharerer in the family but I made some pumpkin pie muffins this weekend that were just soooooo delicious I felt I should share them with you.

They were so good I even had to eat one off my best china... The frosting was hubbys idea as I had a pot in the fridge left over from the cupcake styling on the burlesque photo shoot. I wouldn't dream of buying this type of icing normally - but oh boy!!!

I don't know what sparked my mad muffin desire - perhaps these gorgeous polymer clay cupcakes I've been seeing everywhere.. these polymer clay miniatures are from Christal Jensen and are absolutely gorgeous! She has a dvd you can buy too on how to create them ;)

But as I haven't got round to making polymer clay ones yet, and there just happened to be some pumpkin in the freezer I was defrosting.....

Anyway here's the recipie..

1 and a half pints pumpkin puree (mine was frozen in junks -I just defrosted in microwave, cooked for a minute in microwave, drained off the water and whizzed through the blender...)
1 tablespoon black treacle (mollasses) mmmmm
8 oz soft brown sugar
4 fluid oz melted butter
2 eggs
7 fluid oz milk

Mix that all together in the food processor or by hand till nice and blended - don't overdo it though.

10 oz plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
4 oz rougly chopped pecans
1 tsp nutmeg
1 tsp ginger
2 tsp cinamon
1 tsp mixed spice

To finish - a bit of cinnamon sugar (optional)
Betty Crocker Vanilla Frosting

Sift and mix all the dried things in a separate bowl thoroughly. then add the wet mixture and mix roughly - just blend the ingredients, don't go wild and over beat it.

Spoon into 12 large muffin cases, sprinkle a little cinamon sugar on the top and bake in a gas mark 6 (200 C) oven for 20 -25 mins

Either eat warm as they are or let cool and then swirl frosting on the top....