Looking for a Halloween party treat idea? Or just want to indulge a bit this holiday? Or try a famous and classic Japanese dessert with a fun twist? Then these Halloween muffins are perfect! These muffins are made with pumpkin to tie in with the Halloween holiday and they’re fluffy, sweet and so delicious! To make them even tastier, they’re topped with the super popular Japanese dessert “Mont Blanc”.
Since it’s October, which means it’s Halloween, I decided to make the Mont Blanc using pumpkin and cream cheese instead of the traditional ingredient, Japanese chestnuts. The chestnuts are usually sweetened and pureed then swirled to form a mountain peak-like shape, which is why it’s called Mont Blanc because it resembles the famous white mountain in Europe. So don’t be put off by the icing photos and think I have incredibly awful icing skills because I promise I’m not that bad and this is just the Mont Blanc style. Plus, when you make these muffins, the icing part won’t take you long and basically anyone can do it because it doesn’t need to look professional and fancy, which is a great bonus.
The muffins are fluffy and moist, and taste especially delicious when they’re warm and fresh out of the oven; so I would recommend eating one straight away but you’ll need to leave the others to cool down for a bit before you put the Mont Blanc topping on. Finish the muffins off with pepitas and any Halloween decorations then serve at a Halloween party or just eat them yourself at home because they’re so yummy and you might not even want to share!
- Muffin Base
- 1 egg
- 120 ml milk
- 4 tbsp olive oil
- 200 g plain flour
- 100 g caster sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 180 g pumpkin
- 2-3 tbsp rice malt syrup or maple
- 90 g cream cheese
Preheat the oven to 180c (356f).
First, make the cream cheese & pumpkin spread (the muffin topping and part of the filling). Peel the skin off the pumpkin, chop it into smaller portions, then boil or microwave it till it's soft (about 5-6 minutes).
Mash the cooked pumpkin then add it to a food processor with the cream cheese and syrup.
Process all the ingredients together then leave the mixture in the fridge while you make the muffins.
In a small bowl, whisk the egg with a fork.
Add the milk and oil and mix together then set aside.
Sift the flour into a separate, larger bowl.
Add the sugar, baking powder, and salt and mix together.
Make a well in the centre of the dry ingredients and pour in the liquid mixture (egg, milk, & oil) into the well.
Evenly spoon the mixture into 6 muffin trays.
Bake in the oven for 25-30 minutes.
Once the muffins are done, allow them to cool down.
Spoon the pumpkin and cream cheese topping into a piping bag and swirl the mixture on the top of the muffins.
Sprinkle some pepitas and icing sugar, then serve.
*1 serving= 1 muffin including icing. Recipe makes 6.
The Pumpkin and Cream Cheese Mont Blanc recipe was adapted from the Japanese blog, Cache-Cache+