Pumpkin cheesecake muffins

Makes 12-14

125g butter 300ml light brown sugar 2 eggs 250ml cooked mashed pumpkin 5ml vanilla essence 500ml cake flour 10ml baking powder 10ml ground cinnamon 180ml buttermilk

Cheesecake

250g cream cheese 60ml castor sugar 1 egg yolk

Cinnamon icing

125g butter 500ml sifted icing sugar 10ml ground cinnamon milk to mix

Cream the butter and sugar until light and fluffy. Add the eggs and beat well. Beat in the pumpkin and vanilla.

Sift the flour, baking powder and cinnamon, and add alternately to the mixture with the buttermilk.

Line a muffin pan with paper muffin cups. Spoon the pumpkin mixture into the cups about ¾ full.

Cheesecake: Combine all the ingredients and mix well until smooth.

Drop a spoonful of this mixture into each muffin cup and use a toothpick to swirl it into the pumpkin mixture.

Bake at 180°C for 20-25 minutes until golden or until a toothpick inserted into the muffin comes out clean.

Remove and cool on a rack. Spoon icing into a piping bag fitted with a star nozzle and decorate each cupcake as desired. Icing: Cream the butter until soft and fluffy.

Add the icing sugar and ground cinnamon and mix well. Add enough milk to make a pipeable icing.