Name: Pumpkin Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 10 muffins
Cuisine: United States
Ingredients: 80 ml (2½ fl oz/⅓ cup) buttermilk; 3 teaspoons ground cinnamon; 450 g (1 lb) frozen pumpkin purée, thawed; 2 eggs; 110 g (3¾ oz) plain cream cheese (such as Philadelphia®); 125 ml (4 fl oz/½ cup) sunflower oil; 350 g (12 oz/2⅓ cups) plain (all-purpose) flour; 3 teaspoons baking powder; 150 g (5½ oz) light brown sugar (or 140 g/5 oz caster (superfine) sugar + 2 teaspoons molasses); 2 pinches ground nutmeg; 1 teaspoon fine salt; 1 teaspoon natural vanilla extract; 1 teaspoon ground ginger

Preparation info

Makes
10
muffins

Difficulty
Easy
Ready in
40 min

Appears in

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

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