Pumpkin Muffins

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Preparation info

  • Difficulty

    Easy

  • Makes

    10

    muffins

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

These pumpkin muffins are the taste of Christmas. The little New York touch is the cream cheese in the middle.


Ingredients

Dry Ingredients

  • 350 g (12 oz/2⅓ cups) plain (all-purpose) flour
  • 3 teaspoons baking powder
  • 150 g ( oz) light brown sugar (or 140 g/5 oz caster (superfine) sugar + 2 teaspoons molasses)
  • 3 teaspoons ground cinnamon
  • 1 teaspoon fine salt
  • 1 teaspoon ground ginger
  • 2 pinches ground nutmeg

Wet Ingredients

  • 80 ml ( fl oz/ cup) buttermilk
  • 125 ml (4 fl oz/½ cup) sunflower oil
  • 2 eggs
  • 1 teaspoon natural vanilla extract
  • 450 g (1 lb) frozen pumpkin purée, thawed
  • 110 g ( oz) plain cream cheese (such as Philadelphia®)

Method

The Batter

Preheat the oven to 220°C (425°F/Gas 7). Combine all the dry ingredients together. Whisk together the buttermilk, oil, eggs and vanilla. Incorporate the dry ingredients, mixing together quickly. Add the pumpkin purée and stir in without overworking the dough.

Cooking

Lightly grease 10 holes of a muffin tin and fill each halfway with the batter. Add 1 heaped teaspoon of cream cheese in the middle of each and cover with batter to the top of the mould. Bake the muffins for about 20 minutes until golden and a skewer inserted near the middle comes out clean.