IMG 5732
Pumpkin-spiced hot cross buns
Prep time: 30 mins
Cooking time: 30 mins

450g butternut pumpkin, roughly chopped
125g butter
200g almond meal
1 tbsp. ground cinnamon
2 tsp. mixed spice
1 tsp. baking powder
½ tsp. ground ginger
Pinch sea salt
3 free range eggs, lightly whisked
50ml full cream milk

Cross topping
100g cream cheese, softened
1 tsp. lemon juice

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  1. Preheat the oven to 180°C and lightly grease or line one 12-hole muffin tray.
  2. Steam the pumpkin until tender, about 8-10 minutes, then mash with the butter.
  3. Combine the dry ingredients in a large mixing bowl, then beat in the egg, milk and pumpkin to form a smooth batter.
  4. Spoon the batter into the muffin tray and bake for 20-25 minutes, or until cooked through, then transfer to a wire rack to cool.
  5. Combine the cream cheese and lemon juice to make a paste and roll some baking paper into a piping bag to make the crosses.
  6. Pipe a cross on each bun and set in the refrigerator.
  7. Serve cold or lightly toasted with a thick slice of butter.

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