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recipe image Pumpkin & Orange Spider Muffins
  • dessert
  • easy
  • egg
  • budget
  • cooking-for-children
  • cooking-with-children
  • snack
  • dairy
  • dessert
  • cake
  • baked-goods

Pumpkin & Orange Spider Muffins

Made with a healthy helping of pumpkin, these muffins taste a bit like carrot cake. Decorating them is a great chance to practise your icing skills, and because you’re making cobwebs, you needn’t worry about getting the lines perfectly straight. You even get to make a scary spider from liquorice sweets and laces!

  • Preparation time15 minutes
  • Cooking time25 minutes
  • Servings12 portions
  • DifficultyEasy


  • 175 g (6oz) Flora Buttery
  • 175 g (6oz) golden caster sugar
  • 300 g (11oz) self raising flour, sieved
  • 3 medium eggs
  • 5 tablespoons semi skimmed milk
  • 100 g cooked pumpkin or butternut squash, mashed
  • 40 g chocolate-hazelnut spread
  • zest of 1 orange
  • -Topping-
  • 115 g icing sugar
  • A little orange juice
  • 55 g (2oz) plain chocolate, melted
  • liquorice allsorts, to decorate

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Place 12 muffin cases into a muffin tray.
  2. Place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth.
  3. Stir in pumpkin mash and orange zest and divide half the mixture evenly between the paper cases, add a half teaspoon chocolate spread and then top with remaining mix.
  4. Bake in a pre-heated oven for 20-25 minutes oven 200°C, 180°C (fan assisted), Gas mark 6 for 20-25 minutes.
  5. Add a little orange juice to the icing sugar until thick and spread over the muffins. Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place the sweets and laces on top to look like a spider.