Pumpkin Walnut Muffins
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
- Servings 12 large muffins
Ingredients
- 300 g (2 cups) flour
- 131 g (¾ cup) light brown sugar
- 9.8 ml (2 tsp) baking powder
- 1.2 ml (¼ tsp) baking soda
- 2.4 ml (½ tsp) salt
- 2.4 ml (½ tsp) each of cinnamon, cloves, nutmeg, ginger
- 2 large eggs
- 60 ml (¼ cup) sour cream
- 240 ml (1 cup) pumpkin purée
- 59 ml (4 tbsp) butter, melted
- 10 g (2 tsp) vanilla extract
- 120 ml (½ cup) or more walnuts, chopped
Preparation
1. Pre-heat the oven to 180°C/350ºF.
2. Butter and flour a 12-muffin muffin tin. Mix together the flour, brown sugar, baking powder, baking soda, salt and spices. In another bowl beat the eggs with a wire whisk for a minute or two. Blend in the sour cream, then add the pumpkin, butter and vanilla. Fold the dry ingredients into the pumpkin mixture until just combined. Fold in the nuts. Spoon the batter into the muffin cups three quarters full.
3. Bake 18-20 minutes or until the muffins are springy on top and a tester comes away clean.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
