So that means orange, green or black with some blood red for good measure.
But Halloween has a tendency to turn into a complete sugar fest, which is fine if you’re ok with that. But if you’re not then how about baking a batch of healthier, lower sugar muffins for your little monsters (and you!)
Pumpkin is one of those clever, versatile vegetables that can add moisture and sweetness as well as providing vitamins and fibre for very few calories. So you can make a lower fat, sugar and calorie cake that isn’t a crumbly, dry, bland rock.
Plus if you’re not a fan of matcha tea itself (which is a superfood in it’s own right), then this is one way to use it, by pairing and mixing it with other things.
Give them a go, it’s not a scary complicated recipe, I promise!
You’ll see some ingredients are linked to make shopping for them easier for you.
Pumpkin Muffins with Matcha Green Tea Icing,
Preheat oven to 180˚c. Line a 12-cup muffin pan with cupcake liners, or spray with non-stick cooking spray.
In a blender, (or food processor), blend the oats until they resemble coarse flour, or skip this step if you’re using actual oat flour.
You can then mix all of the ingredients together in a bowl, or just add them to the blender and blend again until smoother & combined.
Divide the mixture among muffins tins, and place into pre-heated oven.
Bake for 15-20 minutes, or until tops are lightly golden brown.*Note this batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown!
Allow to cool completely before icing.
To make the icing, simply mix everything together really well until combined.
Spread over the cupcakes.
Keep refrigerated unless they’re going to be eaten within a couple of hours.
Happy Halloween everyone!