• 175g Stork baking liquid
  • 175g golden caster sugar
  • 300g self raising flour, sieved
  • 3 medium eggs, beaten
  • 5 tablespoons milk
  • ½ teaspoon baking powder
  • 100g cooked pumpkin or butternut squash, mashed
  • 50g chocolate and hazelnut spread
  • 1 orange, zest only
  • 115g icing sugar
  • 55g plain chocolate, melted (or use the chocolate spread)
  • Strawberry laces, to decorate
  • Liquorice sweets (or other black sweets), to decorate
  • 12 muffin cases


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Place 12 muffin cases into a muffin tray.

  2. 2

    Place the Stork baking liquid, caster sugar, flour, eggs, milk and baking powder into a bowl, and beat with a wooden spoon until the mixture is smooth.

  3. 3

    Stir in the pumpkin mash and orange zest until combined. Divide half the mixture evenly between the muffin cases, so that each case is about a third full.

  4. 4

    Add half a teaspoon of chocolate spread to each muffin case, then top with the remaining pumpkin cake mix to cover the chocolate spread.

  5. 5

    Bake in the oven for 20-25 minutes until the cakes are risen and golden in colour. Remove from the oven and allow to cool.

  6. 6

    Mix a little orange juice with the icing sugar until you achieve a thick icing, you may need to add a few more drops of juice as you mix. Spread the orange icing over the muffins.

  7. 7

    Pipe the melted chocolate in 4 circles on top of the icing, then drag a skewer (or cocktail stick) outwards from the middle to create a cobweb effect. 

  8. 8

    Place sweets and laces on top to look like a spider.

Nutritional Details

Each serving provides
  • Energy 1595kj 381kcal 19%
  • Fat 15.9g 23%
  • Saturates 3.2g 16%
  • Sugars 26.3g 29%
  • Salt 0.5g 8%

% of the Reference Intakes

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