A snack that's hearty ... and haunted

With October chugging along, I wanted to do something with a Halloween theme. So on Saturday morning, I baked pumpkin muffins.

Most fun of all was devising an orange-colored icing  without using food coloring. (Those sorts of additives creep me out — more than ghosts or goblins ever could.)

My orange color came courtesy of mixing a little pumpkin into the cream-cheese icing (see below). It turned out great.

I find pumpkin so easy to work with — especially if you get it from a tin. Despite it's reputation, I think pumpkin is the un-scariest of squashes.

Pumpkin muffins

1. In a large bowl, beat:

• 2 large eggs

2. Stir in:

• 1 tsp pure vanilla extract
• 1/2 cup canola oil
• 3/4 cup pumpkin (mashed)
• 1/4 cup plain yoghurt

3. In a small bowl, mix together:

• 1 1/2 cups multigrain flour
• 1/2 cup 12-grain cereal
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• 3/4 tsp ginger
• 1/8 tsp allspice
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1/4 tsp salt
• 3/4 cup brown sugar (packed)

4. Add dry mixture to the wet mixture. Stir well, then mix in:

• 1/3 cup raisins
• 1/4 cup pumpkin seeds (hulled)

5. Spoon into muffin tray lined with paper baking cups.

6. Bake at 400°F for 20 minutes (or until toothpick comes out clean).

7. Cool 5 minutes, then remove muffins onto cooling rack.

Cream cheese icing

8. In food processor, churn:

• 1/2 package light cream cheese
• 1/4 cup pumpkin (mashed)
• 2/3 cup icing sugar

9. Once your muffins have completely cooled, smear 'em with this icing.

Decorate how you wish. I'm sure you'll do a boo-tiful job.