• 85 ml sunflower oil
  • 110 g British self-raising flour, sifted
  • 65 g Fairtrade light soft brown sugar
  • 100 g fresh butternut squash, peeled and grated
  • Zest of ½ orange
  • 35 g walnuts, chopped
  • 0.5 tsp mixed spice
  • 1 tsp baking powder
  • 1 tbsp golden syrup
  • 2 medium British free-range eggs

For the icing:

  • 1 tbsp cold water
  • 1 tsp freshly squeezed lemon juice
  • 215 g icing sugar
  • Currants, sprinkles and writing icing in assorted colours, to decorate

You will also need:

  • 1 skull pumpkin silicone muffin tray


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease the silicone muffin tray well with a little of the sunflower oil.

  2. 2

    In a large bowl, put the oil, flour, sugar, squash, orange zest, walnuts, mixed spice, baking powder, golden syrup and eggs. Beat together with a handheld electric whisk until combined.

  3. 3

    Spoon the mixture into the silicone tray (each hole should be ¾ full) and bake for 25 minutes. Cool completely.

  4. 4

    Make the icing: put the water, lemon juice and icing sugar into a bowl. Mix well, until completely smooth. It should be thick enough to coat the back of a spoon - if needed, add more icing sugar to thicken, or a little warm water to thin.

  5. 5

    Drizzle the white icing over the skulls and into the eye, nose and mouth indentations of the pumpkins. Decorate with the currants, sprinkles and writing icing - kids will love helping with this step!

Nutritional Details

Each serving provides
  • Energy 1901kj 454kcal 23%
  • Fat 19.0g 27%
  • Saturates 2.4g 12%
  • Sugars 50.2g 56%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 1365kj/326kcal

Each serving provides

64.3g carbohydrate 1.4g fibre 5.6g protein

Show us how you cook it!
Back to top