It is the week where orange food rules. I don’t know about your place, but Halloween has seeped into our household over the last few years and I’m happy this year that it falls on a Friday night. It means that we can all potter off to a dress up party together for a bit of fun rather than trawling the streets looking for the rare orange balloon that signifies that the occupants won’t freak out if we knock.
In previous years my kids have been super keen for a bit of trick or treating… until we get to the strange driveway… then all gumption leaves them and they start crying, too afraid to approach the door. Of course then they pester and want me to do it for them, but being a mean mum, I merely point out that following this imported tradition is THEIR idea, and if they can’t knock on the door, they don’t deserve any treat.
Tough love, and delivered whilst wearing a witches hat. Cackle.
Inevitably our lolly haul is small and we end up home earlier than anticipated with the night being more fraught than fright.
So a batch of these waiting in the kitchen might come in handy…
Halloween pumpkin cakes
Most kids I’ve tried these on have liked them – although a few were vehemently anti-sultana, which is why I’m suggesting a choc chip substitution. I’ve not tried it, but I reckon it would get them over the line with most junior food critics.
1/4 cup oil of your choice (I use grapeseed, but coconut, olive oil etc are all fine)
1/2 cup Greek yoghurt
1/2 cup firmly packed brown sugar (be generous)
1 1/2 cups self-raising flour
1 tsp mixed spice
2 cups grated pumpkin (if you hate grating, just blitz small pumpkin chunks in a mini-food processor)
1/2 cup sultanas (or choc chips)
Heat the oven to 180C. Line a 12-hole muffin tray with paper cases.
Whisk the eggs well in a large bowl. Tip in the oil and yoghurt and whisk to combine before doing the same with the brown sugar.
Remove the whisk and sift over the flour and mixed spice. Use a metal spoon to fold through, then also combine in the pumpkin and sultanas.
Divide the mixture between the 12 muffin holes and bake for 22-25 minutes until golden and springy.