American · Dessert
Pumpkin Spice Muffins
A pair of moist, spiced pumpkin muffins studded with toasted walnuts and finished with a simple dollop of softened cream cheese, built around real pumpkin puree and warm autumn spices rather than a cake-like sweetness.
$1
12 minsPrep
21 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
309Calories
5.6gProtein
16gFat
37.5gCarbs
15.9gSugar
1.9gFiber
480mgSodium
53mgChol
2.5gSat Fat
194mgPotassium
56mgCalcium
2.2mgIron
0.1mcgVitamin B12
2.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Autumn Harvest Ale
local
Apple Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 180°C (350°F) and line 2 holes of a 6-hole muffin tin with paper liners, filling the remaining holes halfway with water.
2
Whisk the pumpkin puree, brown sugar, vegetable oil and beaten egg together in a bowl until smooth and glossy.
3
In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt together.
4
Fold the dry ingredients into the wet pumpkin mixture just until no streaks of flour remain, then stir in the chopped walnuts.
5
Divide the batter evenly between the 2 lined muffin holes, filling each about three-quarters full.
6
Bake for 20-22 minutes until a skewer inserted into the centre comes out clean and the tops spring back to touch.
7
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8
Once fully cooled, dollop a small spoonful of softened cream cheese onto each muffin before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Pumpkin, puree
- 48g48g All Purpose Flour
- 30g30g Brown Sugar
- 18g18g Vegetable Oil
- 25g25g Egg, beaten
- 2g2g Baking Powder
- 1g1g Baking Soda
- 2g2g Cinnamon Ground
- 1g1g Nutmeg
- 1g1g Cloves
- 1g1g Salt
- 10g10g Walnut, chopped
- 12g12g Cream Cheese, softened, for topping, garnish, 1
