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 www.tablematters.com.
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 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 www.tablematters.com.