Pumpkin Walnut Muffins
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.
This recipe is featured in Pumpkin: A Contemplation
- 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 www.tablematters.com.
He is Chef/Instructor in the Culinary Arts program at Drexel University. He is the author of The Curious Cook’s Tastes of Bermuda, a guide to Bermuda’s restaurants and pubs; and The Spirit of Bermuda: Cooking with Gosling’s Black Seal Rum.
Mr. Bottone is a member of the Commanderie de Bordeaux and the International Association of Culinary Professionals. Reach him at [email protected].
Courtesy photo
